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      Robert Bryndza

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      Series By Robert Bryndza

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      Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
      Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
      Anthony Bourdain

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      The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones
      The Nasty Bits: Collected Varietal Cuts, Useable Trim, Scraps, and Bones
      Anthony Bourdain

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      Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
      Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
      Grant Achatz, Nick Kokonas

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      Heat
      Heat
      Bill Buford

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      The Soul of a Chef: The Journey Toward Perfection
      The Soul of a Chef: The Journey Toward Perfection
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      A Cook's Tour: Global Adventures in Extreme Cuisines
      A Cook's Tour: Global Adventures in Extreme Cuisines
      Anthony Bourdain

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      The Making of a Chef: Mastering Heat at the Culinary Institute
      The Making of a Chef: Mastering Heat at the Culinary Institute
      Michael Ruhlman

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      Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
      Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
      Gabrielle Hamilton

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      Sauces: Classical and Contemporary Sauce Making
      Sauces: Classical and Contemporary Sauce Making
      James Peterson

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      The Professional Chef
      The Professional Chef
      Culinary Institute of America

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      The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
      The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures
      Auguste Escoffier

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      The Whole Beast: Nose to Tail Eating
      The Whole Beast: Nose to Tail Eating
      Fergus Henderson

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      Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
      Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
      Anthony Bourdain, Philippe Lajaunie

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      Bone in the Throat
      Bone in the Throat
      Anthony Bourdain

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      32 Yolks: From My Mother's Table to Working the Line
      32 Yolks: From My Mother's Table to Working the Line
      Eric Ripert, Veronica Chambers

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      Appetites: A Cookbook
      Appetites: A Cookbook
      Anthony Bourdain, Laurie Woolever

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      Culinary Artistry
      Culinary Artistry
      Karen Page, Andrew Dornenburg

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      Ratio: The Simple Codes Behind the Craft of Everyday Cooking
      Ratio: The Simple Codes Behind the Craft of Everyday Cooking
      Michael Ruhlman

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      The Elements of Cooking
      The Elements of Cooking
      Michael Ruhlman

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      No Reservations: Around the World on an Empty Stomach
      No Reservations: Around the World on an Empty Stomach
      Anthony Bourdain

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