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Food and Wine

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Pappyland: A Story of Family, Fine Bourbon, and the Things That Last
Wine Girl: The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier
How the Other Half Eats: The Untold Story of Food and Inequality in America
Black, White, and The Grey: The Story of an Unexpected Friendship and a Beloved Restaurant
Together: Memorable Meals Made Easy
Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town
Everything Is Under Control: A Memoir with Recipes
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream
Always Home: A Daughter's Recipes & Stories
How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet
Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients
Mayumu: Filipino American Desserts Remixed
This Will Make It Taste Good: A New Path to Simple Cooking
A Table for Friends: The Art of Cooking for Two or Twenty
Nose Dive: A Field Guide to the World's Smells
Kitchen Confidential: Adventures in the Culinary Underbelly
The Omnivore's Dilemma: A Natural History of Four Meals
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste
Caffeine: How Caffeine Created the Modern World
World Atlas of Wine
In Defense of Food: An Eater's Manifesto
On Food and Cooking: The Science and Lore of the Kitchen
Garlic and Sapphires: The Secret Life of a Critic in Disguise
Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure
Animal, Vegetable, Miracle: A Year of Food Life
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook

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Julie Powell
The Rognons de Veau 脿 la Bordelaise did not taste like piss, no matter what my mother says, because I cleaned them with my deadly boning knife, and because the beef marrow conducted a two-pronged attack with the finishing sprinkling of parsley on any holdout pissiness- extinguishing it between fatty, velvety richness and sharp, fresh greenness. We ate it with a wine that I bought in the city that is cloudy and dark and tastes a little like blood. The lady who sold it to me called it "feral." Lik ...more
Julie Powell, Julie & Julia: My Year of Cooking Dangerously

Jennifer Weiner
Finally, Diana had worked her way down to the Abbey, an upscale restaurant with a small but lush courtyard that featured a tinkling fountain, a pair of wooden benches, flowering bushes and stands of tall grasses, and a statue resembling Rodin's The Thinker (one of the few things she did remember from the art history class she'd taken). She'd never eaten there, but she remembered Dr. Levy mentioning it as one of the places she and her husband visited for date night at least once every summer. She ...more
Jennifer Weiner, That Summer

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