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  1. 1
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    Barossa food by Heuzenroeder, Angela

    Published 1999
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  2. 2
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    Encarnación's kitchen Mexican recipes from nineteenth-century California : selections from Encarnación Pinedo's El cocinero español / by Pinedo, Encarnación, b. 1848

    Published 2003
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  3. 3
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    Secret ingredients race, gender, and class at the dinner table / by Inness, Sherrie A.

    Published 2006
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  4. 4
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    The English housewife by Markham, Gervase, 1568?-1637

    Published 1986
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  5. 5
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    Food that really schmecks Mennonite country cooking as prepared by my Mennonite friend, Bevvy Martin, my mother and other fine cooks / by Staebler, Edna, 1906-2006

    Published 2007
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  6. 6
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    The Gunflint Lodge cookbook elegant northwoods dining / by Berg, Ron, 1942-

    Published 1997
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  7. 7
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    Pot pies by Ojakangas, Beatrice A.

    Published 2003
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  8. 8
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    Scandinavian feasts celebrating traditions throughout the year / by Ojakangas, Beatrice A.

    Published 2001
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  9. 9
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    Savoring the seasons of the northern heartland by Dooley, Beth

    Published 2004
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  10. 10
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    Great old-fashioned American recipes by Ojakangas, Beatrice A.

    Published 2005
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  11. 11
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    Annals of the caliphs' kitchens Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook / by Ibn Sayyār al-Warrāq, al-Muẓaffar ibn Naṣr, 10th cent?

    Published 2007
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  12. 12
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    Hog & hominy soul food from Africa to America / by Opie, Frederick Douglass

    Published 2008
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  13. 13
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    Building a meal from molecular gastronomy to culinary constructivism / by This, Hervé

    Published 2009
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  14. 14
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    Defining culinary authority the transformation of cooking in France, 1650-1830 / by Davis, Jennifer J., 1974-

    Published 2013
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  15. 15
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    A taste of power : food and American identities / by Vester, Katharina

    Published 2015
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