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The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World

Amanda Little

The Fate of Food : What We’ll Eat in a Bigger, Hotter, Smarter World
Amanda Little
Paperback WINNER OF THE 2019 NAUTILUS BOOK AWARD In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak--or better than ever? "In The Fate of Food, Amanda Little takes us on a tour of the future. The journey...
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The Fermentation Deck : 50 recipes for a cultured life

Caroline Griffiths

The Fermentation Deck : 50 recipes for a cultured life
Caroline Griffiths
Ever since Sandor Katz reintroduced us to the world of preserving with his best-selling tome The Art of Fermentation, the Western world has reacquainted itself with this ancient art form that has sustained populations for centuries.The Fermentation Deck takes us back to basics with 50 of the world’s most popular and flavorful...
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The Fishwife Cookbook : Delightful Tinned Fish Recipes for Every Occasion

Becca Millstein, Vilda Gonzalez

The Fishwife Cookbook : Delightful Tinned Fish Recipes for Every Occasion
Becca Millstein, Vilda Gonzalez
Grab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine—it’s tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for...
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The Five-Bottle Bar : A Gentlewoman's Guide to Cocktails

Jessica Schacht

The Five-Bottle Bar : A Gentlewoman's Guide to Cocktails
Jessica Schacht
From the co-founder of Ampersand Distilling Company, a collection of cocktail recipes that relies on just five bottles to build your bartending style with ease and confidence. Think of it as the capsule closet for cocktails. Five bottles around which your inner bartender can emerge with skill, savvy and a...
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The Fixed Stars (paperback)

Molly Wizenberg

The Fixed Stars (paperback)
Molly Wizenberg
From a bestselling writer, an intense and moving memoir about changing identity, complex sexuality, and enduring family relationships—now in paperback   At age 36, while serving on a jury, author Molly Wizenberg found herself drawn to a female attorney. Married to a man for nearly a decade and mother to a...
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Signed
The Flavor Equation

Nik Sharma

The Flavor Equation
Nik Sharma
Signed copies available! "Deep and illuminating, fresh and highly informative. a most brilliant achievement. – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of...
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The Flavor Thesaurus : A Compendium of Pairings, Recipes and Ideas for the Creative Cook

Niki Segnit

The Flavor Thesaurus : A Compendium of Pairings, Recipes and Ideas for the Creative Cook
Niki Segnit
Niki Segnit's essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking-and it's the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched,...
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The Flavor Thesaurus: More Flavors : Plant-Led Pairings, Recipes, and Ideas for Cooks

Niki Segnit

The Flavor Thesaurus: More Flavors : Plant-Led Pairings, Recipes, and Ideas for Cooks
Niki Segnit
With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work” (Yotam Ottolenghi)...
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The Flexible Foodie : Delicious Recipes from the Heart of a Kent Kitchen

Lynn Davis

The Flexible Foodie : Delicious Recipes from the Heart of a Kent Kitchen
Lynn Davis
‘Give me a lemon, some garlic, olive oil, salt and pepper and I guarantee I could make cardboard taste good’ Lynn DavisWhen Lynn Davis took part in The Observer Cook of The Year she could concoct whatever dish she liked. Inspired by this culinary freedom, she began to experiment with flavors, and...
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The Food Almanac: Volume II : Recipes and Stories for a Year at the Table

Miranda York

The Food Almanac: Volume II : Recipes and Stories for a Year at the Table
Miranda York
UK Import The Food Almanac II is an annual, seasonal collection of recipes and stories celebrating the joy of food – a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists. Following on from The Food Almanac, which was shortlisted for the...
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The Food I Love : A new edition

Neil Perry

The Food I Love : A new edition
Neil Perry
Eighteen years and countless print runs since Neil Perry first published his philosophy on cooking, The Food I Love has stood the test of time as one of the most referenced and revered food 'bibles' by professional chefs and home cooks alike. Redesigned and revised for a new generation of readers, The...
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Signed
The Food Lab : Better Home Cooking Through Science

J. Kenji Lopez-Alt

The Food Lab : Better Home Cooking Through Science
J. Kenji Lopez-Alt
Signed copies (autographed only) will ship out immediately, and personalized copies (autograph + name of your choice) IN MID JUNE 2025. FOR PERSONALIZATION: If you'd like a personalized copy (with Kenji's signature and a name), please CHECK THE BOX under "Please Personalize This Book" above and enter the recipient’s FIRST...
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The Food of Bharat : A Chef's Journey through India's Rich Culinary History

Helly Raichura

The Food of Bharat : A Chef's Journey through India's Rich Culinary History
Helly Raichura
A cookbook like no other, The Food of Bharat is a deep dive into India’s culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Helly Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical insights with delicious recipes from across regional India.From...
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The Food of Morocco

Paula Wolfert

The Food of Morocco
Paula Wolfert
Lavishly illustrated with stunning color photographs, the definitive guide to Moroccan food by the undisputed queen of Mediterranean cooking, packed with tantalizing recipes and techniques for the modern cook. In The Food of Morocco, Paula Wolfert, the James Beard Hall of Fame author of the classic Couscous and Other Good from Morocco and...
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The Food of Oaxaca : Recipes and Stories from Mexico’s Culinary Capital

Alejandro Ruiz, Carla Altesor

The Food of Oaxaca : Recipes and Stories from Mexico’s Culinary Capital
Alejandro Ruiz, Carla Altesor
A celebration of the distinctive cuisine and culture of Oaxaca, from "one of Mexico's best chefs" (Anthony Bourdain). Ruiz is chef and owner of the Casa Oaxaca restaurants (El Restaurante, Café & Restaurante, and the Casa Oaxaca hotel) and Oaxacalifornia, in Oaxaca, Mexico, as well as of Guzina Oaxaca in Mexico...
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The Food of Sichuan

Fuchsia Dunlop

The Food of Sichuan
Fuchsia Dunlop
2020 James Beard Nominee - International An essential update of Fuchsia Dunlop’s landmark book on Sichuan cuisine, with 200 recipes and stunning photographs.  Almost twenty years after the publication of Land of Plenty, considered by many to be one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region...
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The Food of Sicily : Recipes from a Sun-Drenched Culinary Crossroads

Fabrizia Lanza, Guy Ambrosino

The Food of Sicily : Recipes from a Sun-Drenched Culinary Crossroads
Fabrizia Lanza, Guy Ambrosino
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned...
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The Food of Southern Thailand

Austin Bush

The Food of Southern Thailand
Austin Bush
A beautiful, eye-opening guide to the culture and cuisine of Thailand’s south, featuring the region’s quintessential recipes: spicy noodles, coconut curries, and seafood dishes. Austin Bush has spent decades traveling across Thailand, collecting recipes, observing cooking techniques, taking photographs, and recording stories. With his documentarian’s eye, he captures the rich...
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