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Etichettafood-books

Comprende: food-books, food books, Food books, Food Books

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Il dilemma dell'onnivoro di Michael Pollan (4 volte)
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods di Sandor Ellix Katz (4 volte)
The Food Lab: Better Home Cooking Through Science di J. Kenji López-Alt (3 volte)
Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again di Ina Garten (3 volte)
Everyday Italian: 125 Simple and Delicious Recipes di Giada De Laurentiis (3 volte)
Garlic and Sapphires: The Secret Life of a Critic in Disguise di Ruth Reichl (3 volte)
Kitchen confidential: avventure gastronomiche a New York di Anthony Bourdain (3 volte)
Meat Smoking And Smokehouse Design di Robert Marianski (2 volte)
The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook) di Nick Fisher (2 volte)
Sweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More di Sarah Tiong (2 volte)
32 Yolks: From My Mother's Table to Working the Line di Eric Ripert (2 volte)
My Kitchen Year: 136 Recipes That Saved My Life di Ruth Reichl (2 volte)
A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more di Mark Bittman (2 volte)
International Night: A Father and Daughter Cook Their Way Around the World *Including More than 250 Recipes* di Mark Kurlansky (2 volte)
Homemade Doughnuts: Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen di Kamal Grant (2 volte)
My Paris Kitchen: Recipes and Stories di David Lebovitz (2 volte)
Cotto: storia naturale della trasformazione di Michael Pollan (2 volte)
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers di Gianaclis Caldwell (2 volte)
Salumi: The Craft of Italian Dry Curing di Michael Ruhlman (2 volte)
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto di Michael Ruhlman (2 volte)
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork di Ryan Farr (2 volte)
Artisan Cheese Making at Home di Mary Karlin (2 volte)
The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More di Joshua Applestone (2 volte)
Home Production of Quality Meats and Sausages di Stanley Marianski (2 volte)
Tartine Bread di Chad Robertson (2 volte)

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