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1
The Gourmet cookbook.
New York : Gourmet, 1957

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Book
2
La bonne table /
by Bemelmans, Ludwig, 1898-1962
Boston : D.R. Godine, 1989

Book
3
The physiology of taste, or, Meditations on transcendental gastronomy /
by Brillat-Savarin, 1755-1826
[New York] : Counterpoint, 2000

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Book
4
Slow food : le ragioni del gusto /
by Petrini, Carlo, 1949-
Roma : Laterza, 2001
1. edizione.

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Book
5
The temperate voluptuary : freely rendered from Platina's cookbook on its 500th Anniversary /
by Metz, Jerred, 1943-
Santa Barbara : Capra Press, 1975

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Book
6
One hundred sixteen uncommon books on food and drink, from the distinguished collection on gastronomy of Marcus Crahan.
by Crahan, Marcus
Berkeley : Friends of the Bancroft Library, 1975

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Book
7
The devil's larder /
by Crace, Jim
New York : Picador/Farrar, Straus and Giroux, 2002
First Picador USA edition.

Book
8
The Gourmet Cookbook.
New York : Gourmet, 1957

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.
Book
9
The Gourmet Cookbook.
New York : Gourmet, 1950

Book
10
The French at Table : why the French know how to eat better than any people on earth and how they have gone about it, from the Gauls to Paul Bocuse /
by Chelminski, Rudolph
New York : William Morrow and Company, Inc., 1985
[First edition].

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Book
11
As They Were /
by Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992
New York : Alfred A. Knopf, 1982
First edition.

Book
12
The Artful Eater : a gourmet investigates the ingredients of great food /
by Behr, Edward, 1951-
New York : Atlantic Monthly Press, 1992

Book
13
The physiology of taste /
by Brillat-Savarin, 1755-1826
Harmondsworth, Middlesex, England : Penguin Books, 1994

Book
14
How to cook a wolf /
by Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992
San Francisco : North Point Press, 1988

Book
15
The gastronomical me /
by Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992
San Francisco : North Point Press, 1989

Book
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