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Language: en
Pages: 283
Pages: 283
Type: BOOK - Published: 2017 - Publisher:
Language: en
Pages: 291
Pages: 291
Type: BOOK - Published: 2017-03-24 - Publisher: Grove/Atlantic, Inc.
An essay collection from “the Henry Miller of food writing” and New York Times–bestselling author of The Raw and the Cooked (The Wall Street Journal). Jim
Language: en
Pages: 505
Pages: 505
Type: BOOK - Published: 2018-07-31 - Publisher: HarperCollins
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Non
Language: en
Pages: 271
Pages: 271
Type: BOOK - Published: 2020 - Publisher: Mariner Books
The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. "T
Language: en
Pages: 406
Pages: 406
Type: BOOK - Published: 2017-10-17 - Publisher: Da Capo Lifelong Books
"Browse, read a bit, browse some more, and then head for the kitchen."--Hudson Valley News From small-town bakeries to big city restaurants, Best Food Writing o
