An award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported.
Jacques Pepin Art of the Chicken : A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird
Jacques Pépin
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The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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Cookbook Politics
Kennan Ferguson
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Eating for England : The Delights and Eccentricities of the British at Table
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Sustainable Badass
Gittemarie Johansen
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How We Eat : The Brave New World of Food and Drink
Paco Underhill
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An American in Provence: Art, Life and Photography
Jamie Beck
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Maladies of Empire
Jim Downs
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You Are What You Watch : How Movies and TV Affect Everything
Walt Hickey
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Gardening at the Margins
Gabriel R. Valle
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Witchcraft
Malcom Gaskill
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Red Sauce Brown Sauce : A British Breakfast Odyssey
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