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Guides
Supplemental
Cookshelf
Aspiring chefs
Nose to Tail by Fergus Henderson
Classic Books
Bar Tartine by Nicolaus Balla and Cortney Burns
Classic Books
On Food and Cooking by Harold Mcgee
Classic Books
The Art of Fermentation by Sandor Katz
Classic Books
Salumi by Michael Ruhlman
Classic Books
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