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For Project Cooks
Nose to Tail by Fergus Henderson
Bar Tartine by Nicolaus Balla and Cortney Burns
Our Korean Kitchen by Jordan Bourke and Rejina Pyo
On Food and Cooking by Harold Mcgee
The Art of Fermentation by Sandor Katz
Pitt Cue Co. by Tom Adams
The Mission Chinese Food Cookbook by Danny Bowien
Salumi by Michael Ruhlman
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