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1 New Larousse Gastronomique (Hardback)
| Format: | Hardback 1216 pages |
|---|---|
| Published: | 05/10/2009 |
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2 The Sotheby's Wine Encyclopedia (Hardback)
| Format: | Hardback 736 pages |
|---|---|
| Published: | 01/11/2011 |
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3 Delia's Complete How to Cook: Both a Guide for Beginners and a Tried and Tested Recipe Collection for Life (Hardback)
by Delia Smith
| Format: | Hardback 704 pages |
|---|---|
| Published: | 05/03/2009 |
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4 Bouchon Bakery (Hardback)
by Thomas Keller, Sebastien Rouxel
| Format: | Hardback 400 pages |
|---|---|
| Published: | 23/10/2012 |
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5 Eleven Madison Park: The Cookbook (Hardback)
| Format: | Hardback 384 pages |
|---|---|
| Published: | 01/12/2011 |
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6 McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardback)
by Harold Mcgee
| Format: | Hardback 896 pages |
|---|---|
| Published: | 08/11/2004 |
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7 The World Atlas of Wine (Hardback)
by Hugh Johnson, Jancis Robinson
| Format: | Hardback 400 pages |
|---|---|
| Published: | 18/10/2007 |
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8 Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours (Hardback)
by Jancis Robinson, Julia Harding, Jose Vouillamoz
| Format: | Hardback 1280 pages |
|---|---|
| Published: | 25/10/2012 |
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9 Leiths Cookery Bible (Hardback)
by Prue Leith, Caroline Waldegrave
| Format: | Hardback 880 pages |
|---|---|
| Published: | 20/10/2003 |
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10 Practical Cookery: For NVQ and Apprenticeships (Hardback)
by John Campbell, David Foskett, Neil Rippington, Patricia Paskins, Gary Farrelly
| Format: | Hardback |
|---|---|
| Published: | 27/04/2012 |
Out of stock, publisher may reprint
£29.99
