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the acclaimed blogger and author of The Art of Eating In
Unwrap the philosophies and customs of Mexico’s native communities and discover the depth of this magical country and how you can welcome it into your own kitchen
as well as Thailand and Laos
Ready or Not makes Paleo cooking easy
NY: Time-Life Books
(Food History) Pierre Andrieu. Fine Bouche: A History of the Restaurant in France Vermouth the acclaimed blogger and authorTranslated by Arthur Hayward. Illus. with decorations by B. Biro. Purple blue silk cloth, lettered & tooled in gilt, acetate jacket, original printed box. First Edition in English. London: Cassell, 1956. An elegant book on the history of the French restaurant, from the earliest times to the mid 20th century. A fine copy, with blue silk bleeding to purple at top and bottom, and in a very good, scarce original printed box. (120)
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