d subgenre all culinary

The Vegan Starter Kit - by Neal D Barnard MD (Paperback)

Simple Wholefoods - by Sophie Steevens (Hardcover)

Culinary Careers FD - (For Dummies) by Michele Thomas & Annette Tomei & Tracey Vasil Biscontini (Paperback)

The Modern Navajo Kitchen - by Alana Yazzie (Hardcover)

Eat Like a Monk - by Jody Eddy (Hardcover)

Dinner at Frida's - by Gabriela Castellanos (Hardcover)

Princess Pamela's Soul Food Cookbook - by Pamela Strobel (Hardcover)

Creamy & Crunchy - (Arts and Traditions of the Table: Perspectives on Culinary H) by Jon Krampner

The Chile Pepper in China - (Arts and Traditions of the Table: Perspectives on Culinary H) by Brian R Dott

Mukoita I, Cutting Techniques - (Japanese Culinary Academy's Complete Japanese Cuisine) by Japanese Culinary Academy (Hardcover)

The Terroir of Whiskey - (Arts and Traditions of the Table: Perspectives on Culinary H) by Rob Arnold (Paperback)

Medieval Gardens and Culinary Adventures Stemming from Same - by R H Mason (Hardcover)

Cocina Nikkei - by Luiz Hara (Hardcover)

Culinary History of the Finger Lakes - (American Palate) by Falk (Paperback)

Pie Is Messy - by Rebecca Grasley (Hardcover)

Jerky - (A. D. Livingston Cookbooks) by A D Livingston (Paperback)

Starting Solids - by Lindsey Jude (Paperback)

The Kitchen as Laboratory - (Arts and Traditions of the Table: Perspectives on Culinary H) by César Vega & Job Ubbink & Erik Van Der Linden

Drinking History - (Arts and Traditions of the Table: Perspectives on Culinary H) by Andrew Smith

Backyard BBQ - by Marcus Bawdon (Hardcover)

Mostly Homemade - by Antoinette Johnson (Paperback)

Pizza - by Bruce Weinstein & Mark Scarbrough (Paperback)

The Kitchen as Laboratory - (Arts and Traditions of the Table: Perspectives on Culinary H) by César Vega & Job Ubbink & Erik Van Der Linden

Cocina Para Crecer / Cooking for Growth - by Raquel Orgillés Vila (Paperback)