| |
Title |
Authors/Editors |
Publisher |
Type |
Copies |
 |
Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)
|
|
Columbia University Press |
Books |
1 |
 |
Oktoberfest, Vienna, Marzen (Classic Beer Style)
|
|
Brewers Publications |
Books |
1 |
 |
Olympia Provisions: Cured Meats and Tales from an American Charcuterie
|
|
Ten Speed Press |
Books |
1 |
 |
On Vegetables: Modern Recipes for the Home Kitchen
|
|
Phaidon Press |
Books |
1 |
 |
Over-the-Rhine: When Beer Was King (American Palate)
|
|
The History Press |
Books |
1 |
 |
Preserving Everything: Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More (Countryman Know How)
|
|
Countryman Press |
Books |
1 |
 |
Proof: The Science of Booze
|
|
Houghton Mifflin Harcourt |
Books |
1 |
 |
Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass
|
|
Brewers Publications |
Books |
1 |
 |
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
|
|
Scribner |
Books |
1 |
 |
Recipes From A Belgian Kitchen: 60 Authentic Recipes From Belgium's Classic Cuisine
|
|
Lorenz Books |
Books |
1 |
