bluestem: the cookbook     -Colby and Megan Garrelts
Cooks’ House: the art and soul of local, sustainable cuisine   -Eric Patterson and
   Jennifer Blakeslee
Flour Water Salt Yeast: The fundamentals of Artisan Bread and Pizza – Ken Forkish
A Girl and Her Pig: Recipes and Stories  -April Bloomfield
Morimoto: the New Art of Japanese Cooking  -Masaharu Morimoto
The Supper of the Lamb: a Culinary ReflectionRobert Farrar Capon
Plenty: Good, Uncomplicated Food for the Sustainable Table – Diana Henry


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