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Books on the topic 'Modern cuisine'

Author: Grafiati

Published: 4 June 2021

Last updated: 19 February 2022

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1

Norman, Kolpas, ed. Modern Southwest cuisine. New York: Simon and Schuster, 1986.

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2

Modern Japanese Cuisine. London: Reaktion Books, 2010.

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3

Sedlar, John. Modern Southwest cuisine. New York: Simon & Schuster, 1986.

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4

Norman, Kolpas, ed. Modern Southwest cuisine. Berkeley, Calif: Ten Speed Press, 1994.

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5

Tommy Tang's modern Thai cuisine. New York: Doubleday, 1991.

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6

Tommy Tang's modern Thai cuisine. Garden City Park, N.Y: Square One Publishers, 2005.

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7

Teppanyaki: [modern and traditional Japanese cuisine]. London: New Holland Pub., 2014.

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8

Martin, Pol. A guide to modern cooking. Montreal: Brimar, 1989.

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9

Balashova, Elena. Modern Mediterranean cuisine: A culinary collection of fresh flavors. Pleasantville, N.Y: Reader's Digest Association, 2009.

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10

Troncy, Eric. Le docteur Olive dans la cuisine avec le revolver: Monographies et entretiens, 1989-2002. [Dijon]: Presses du réel, 2002.

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11

Elfayoumi, Nagwa. Feasts for a Pharaoh: Traditional Egyptian cuisine with a modern, healthy touch. Egypt: Dar el-Kutub, 2012.

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12

Nile style: Egyptian cuisine and culture : ancient festivals, significant ceremonies, and modern celebrations. New York: Hippocrene Books, Inc., 2009.

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13

Riolo, Amy. Nile style: Egyptian cuisine and culture : ancient festivals, significant ceremonies, and modern celebrations. New York: Hippocrene Books, Inc., 2013.

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14

Anne, Willan. La Varenne pratique: The complete illustrated cooking course, techniques, ingredients, and tools of classic modern cuisine. New York, N.Y: Crown, 1989.

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15

Vincent, Scotto, Scotto Rosanna, Scotto Anthony, Scotto Elaina, and Fresco by Scotto (Restaurant), eds. Fresco by Scotto: Modern Tuscan cooking for all seasons. New York: Abbeville Press Publishers, 1997.

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16

Scully, D. Eleanor. Early French cookery: Sources, history, original recipes and modern adaptions. Ann Arbor, Mich: University of Michigan Press, 2002.

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17

Scully, D. Eleanor. Early French cookery: Sources, history, original recipes and modern adaptations. Ann Arbor: University of Michigan Press, 1995.

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18

Hearthside cooking: An introduction to Virginia plantation cuisine, including bills of fare, tools and techniques, and original recipes with adaptations for modern fireplaces and kitchens. McLean, Va: EPM Publications, 1986.

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19

Fontaine, Jacques. La cuisine auvergnate: Traditionnelle et moderne. Le Coteau: Horvath, 1987.

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20

Paradox of plenty: A social history of eating in modern America. Berkeley, CA: University of California Press, 2003.

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21

Paradox of plenty: A social history of eating in modern America. New York: Oxford University Press, 1993.

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22

International Conference on Modeling of casting, Welding, and Advanced Solidification Processes (12th 2009 Vancouver, B.C.). Modeling of casting, welding, and advanced solidification processes XII: Proceedings from the twelfth International Conference on Modeling of Casting, Welding, and Advanced Solidification Processes : held on the Celebrity cuise ship Mercury, leaving from Vancouver, BC, Canada on June 7-14, 2009. Warrendale , Pa: TMS, 2009.

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23

Modern Caribbean Cuisine. Macmillan Caribbean, 2006.

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24

(Photographer), Michael Bonaparte, ed. Modern Caribbean Cuisine. Interlink, 2006.

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25

Modern Zanzibar Cuisine. Athena Press Publishing Company, 2006.

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26

Modern South African Cuisine. Struik Publishers, 2005.

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27

Uysal, Coskun. Tulum: Modern Turkish Cuisine. Melbourne Books, 2019.

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28

Dekura, Hideo. Japanese: Modern and Traditional Cuisine. New Holland Publishers Pty, Limited, 2014.

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29

Banquet Cuisine - Modern Banqueting Gastronomy. Epicurean World Master Chefs Society, 1993.

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30

Ukrainian Catholic Women's League of Canada. Eparchy of New Westminster. Eparchial Executive., ed. Ukrainian traditional and modern cuisine. 2nd ed. New Westminster, B.C: Eparchial Executive, Ukrainian Catholic Women's League of Canada, Eparchy of New Westminster, 1985.

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31

Croatian cuisine: The modern way. Golden marketing, 1995.

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32

Thuries and Thuuries. Modern Cuisine Meats Poultry & Game 1e. John Wiley & Sons, 1999.

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33

Hildmann, Attila. Vegan for fun: Modern vegetarian cuisine. 2013.

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34

Ling, Linda. Chinese: Modern and Traditional Chinese Cuisine. New Holland Publishers Pty, Limited, 2014.

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35

author, Amedi Tomer, and Cathcart Helen (Photographer) photographer, eds. The Palomar cookbook: Modern Israeli cuisine. Clarkson Potter, 2016.

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36

Sushi: Modern and Traditional Japanese Cuisine. New Holland Publishers Pty, Limited, 2014.

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37

Nguyen, Emily. Vietnamese: Modern and Traditional Vietnamese Cuisine. New Holland Publishers Pty, Limited, 2014.

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38

Thuries, Yves. Modern Cuisine Fish/Shellfish /Crustac 1. John Wiley & Sons, 1996.

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39

Chandra, Mae. Indonesian: Modern and traditional Indonesian cuisine. New Holland Publishers, 2014.

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40

Modern native feasts: Healthy, innovative, sustainable cuisine. Arsenal Pulp Press, 2013.

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41

Ghanoonparvar, M. R. Persian Cuisine: Traditional, Regional, And Modern Foods. Mazda Publishers, 2006.

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42

Ducasse, Alain. Cooking School: Mastering Classic and Modern French Cuisine. Rizzoli Universe Promotional Books, 2018.

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43

Kosher Cuisine: Gourmet Recipes for the Modern Home. S.P.I. Books, 1988.

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44

Stevens, J. R. Spanish Cuisine: Modern & Traditional Recipes of Southern Spain. CreateSpace Independent Publishing Platform, 2016.

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45

(Foreword), Dan Aykroyd, ed. Deconstructing the Dish: Inspirations for Modern-Day Cuisine. Whitecap Books, 2007.

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46

Modern Japanese Cuisine: Food, Power and National Identity. Reaktion Books, 2007.

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47

Khatib, Lina. Lebanease Cuisine: The Ease in Modern Lebanese Cooking. BookSurge Publishing, 2006.

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48

Super Seafood: The Best of Modern Italian Cuisine. Smithmark Publishers, 1994.

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49

Chatelaines Modern Classics The Very Best From The Chatelaine Kitchen 250 Fast Fresh Flavourful Recipes. John Wiley & Sons, 2012.

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50

New Greek Cuisine: Fresh and Modern Recipes from Aristede's Kitchen. HarperCollins Canada, 2005.

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