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TECHNIQUE / REFERENCE
Charcuterie: The Craft of Salting, Smoking, and Curing
by Michael Ruhlman, Brian Polcyn
Click to View on Amazon
Sauces: Classical and Contemporary Sauce Making (2nd Edition)
by James Peterson
Click to View on Amazon
Fish & Shellfish: The Definitive Cook's Companion
by James Peterson
Click to View on Amazon
Essentials of Cooking
by James Peterson
Click to View on Amazon
The All New, All Purpose Joy of Cooking
by Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer
Click to View on Amazon
The River Cottage Meat Book
by Hugh Fearnley-Whittingstall
Click to View on Amazon
The River Cottage Cookbook: As Seen on Channel Four
by Hugh Fearnley-Whittingstall
Click to View on Amazon
The Whole Beast: Nose to Tail Eating
by Fergus Henderson
Click to View on Amazon
Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
by Bruce Aidells
Click to View on Amazon
Saucier's Apprentice
by Raymond Sokolov
Click to View on Amazon
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