Food & Wine

Saha: A Chef’s Journey Through Lebanon and Syria by Greg & Lucy Malouf
Wine & War: the French, the Nazis, and France’s Greatest Treasure by Don & Petie Kladstrup
Curry: a Tale of Cooks & Conquerors by Lizzie Collingham
The Reach of a Chef: Professional Cooks in the Age of Celebrity by Michael Ruhlman
Salt: A World History, The Last Fish Tale, and The Big Oyster: History on the Half Shell, all by Mark Kurlansky
Two for the Road by Jane & Michael Stern
The Flavor Bible: the Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page & Andrew Dornenburg
Comfort Food by Kate Jacobs
Don’t Try This At Home: Culinary Catastrophes from the World’s Greatest Chefs edited by Kimberly Witherspoon and Andrew Friedman
Sauces: Classical and Contemporary Sauce Making by James Peterson
Curry Cuisine: Fragrant Dishes from India, Thailand, Vietnam, and Indonesia edited by Corinne Trang


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