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Akelare New Basque Cuisine by Pedro Subijana
Alinea (Hardcover) by Grant Achatz
Arzak Secrets by Juan Mari Arzak
Benu by Corey Lee
Beyond Nose To Tail: A Kind Of British Cooking by Fergus Henderson
Brae : Recipes and Stories from the Restaurant by Dan Hunter
Central by Virgilio Martinez
Cumulus Inc. By Andrew McConnell
D.O.M.: Rediscovering Brazilian Ingredients by Alex Atala
Dabbous: The Cookbook Hardcover by Ollie Dabbous
MoVida Solera by Frank Camorra and Richard Cornish
Mugaritz – A Natural Science Of Cooking by Andoni Luis Aduriz
NOPI: The Cookbook by Scully Ramael and Yotam Ottolenghi
Nose to Tail: A Kind Of British Cooking by Fergus Henderson
Octaphilosophy: The Eight Elements of Restaurant André
Organum by Peter Gilmore
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