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Browse Books: Cooking / Methods / Professional
The King Arthur Baking School: Lessons and Recipes for Every Baker (Hardcover)
By
King Arthur Baking Company
$45.00
In our warehouse - should arrive/ship in 5-10 business days. (Currently not on our shelves.)
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) (Hardcover)
By
René Redzepi
,
David Zilber
$40.00
In our warehouse - should arrive/ship in 5-10 business days. (Currently not on our shelves.)
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Momofuku: A Cookbook (Hardcover)
By
David Chang
,
Peter Meehan
$40.00
In our warehouse - should arrive/ship in 5-10 business days. (Currently not on our shelves.)
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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (Hardcover)
By
James Briscione
,
Brooke Parkhurst
$40.00
May take several months to arrive, if available from publisher
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The French Laundry Cookbook (The Thomas Keller Library) (Hardcover)
By
Susie Heller
(Contributions by),
Thomas Keller
,
Deborah Jones
(Photographs by)
$60.00
In our warehouse - should arrive/ship in 5-10 business days. (Currently not on our shelves.)
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The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More (Hardcover)
By
Tony Gemignani
$29.99
In our warehouse - should arrive/ship in 5-10 business days. (Currently not on our shelves.)
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