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For Project Cooks

Nose to Tail by Fergus Henderson

Classic Books

Bar Tartine by Nicolaus Balla and Cortney Burns

Classic Books

Our Korean Kitchen by Jordan Bourke and Rejina Pyo

Classic Books

On Food and Cooking by Harold Mcgee

Classic Books

The Art of Fermentation by Sandor Katz

Classic Books

Pitt Cue Co. by Tom Adams

Classic Books

The Mission Chinese Food Cookbook by Danny Bowien

Classic Books

Salumi by Michael Ruhlman

Classic Books
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