Collection: Books

Cook book selection 

47 products
  • Mushrooms of the Northeast
    Mushrooms of the Northeast - The Cook's Edge
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  • The Whole Fish Cookbook by Josh Niland
    The Whole Fish Cookbook by Josh Niland - The Cook's Edge
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  • American Sfoglino: A Master Class in Handmade Pasta
    American Sfoglino: A Master Class in Handmade Pasta - The Cook's Edge
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  • Chicken Genius
    Chicken Genius - The Cook's Edge
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  • Pasta Grannies
    Pasta Grannies - The Cook's Edge
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  • Charcuterie: Slow Down, Salt, Dry and Cure
    Charcuterie: Slow Down, Salt, Dry and Cure - The Cook's Edge
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  • Flour Water Salt Yeast
    Flour Water Salt Yeast - The Cook's Edge
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  • The Flavor Bible
    The Flavor Bible - The Cook's Edge
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  • Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
    Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry - The Cook's Edge
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  • Cooking at Home by David Chang
    Cooking at Home by David Chang - The Cook's Edge
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  • Michael Smith: Farm, Fire & Feast
    Michael Smith: Farm, Fire & Feast - The Cook's Edge
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  • Kitchen Confidant: An Indispensable Guide for the Baker, Drinker, and Cook
    Kitchen Confidant: An Indispensable Guide for the Baker, Drinker, and Cook - The Cook's Edge
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  • Anthony Bourdain Kitchen Confidential: Adventures in the Culinary Underbelly
    Anthony Bourdain Kitchen Confidential: Adventures in the Culinary Underbelly - The Cook's Edge
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  • Ottolenghi Plenty More
    Ottolenghi Plenty More - The Cook's Edge
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  • The New Charcuterie Cookbook
    The New Charcuterie Cookbook - The Cook's Edge
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  • Lure
    Lure - The Cook's Edge
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    $30.00
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  • Sean Brock South
    Sean Brock South - The Cook's Edge
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  • Cooking with Japanese Pickles
    Cooking with Japanese Pickles - The Cook's Edge
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  • The Dusty Knuckle
    The Dusty Knuckle - The Cook's Edge
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  • Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs
    Sharp: The Definitive Guide to Knives, Knife Care, and Cutting Techniques, with Recipes from Great Chefs - The Cook's Edge
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    $39.50
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  • Dill: Journey Deep Into The Cuisines of Asia Issue No.2 Relishes
    Dill: Journey Deep Into The Cuisines of Asia Issue No.2 Relishes - The Cook's Edge
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  • Dill: Journey Deep Into The Cuisines of Asia Issue No.4 Crossroads
    Dill: Journey Deep Into The Cuisines of Asia Issue No.4 Crossroads - The Cook's Edge
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  • Dill: Journey Deep Into The Cuisines of Asia Issue No.3 Fire/Ice
    Dill: Journey Deep Into The Cuisines of Asia Issue No.3 Fire/Ice - The Cook's Edge
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  • Offal: Rejected and Reclaimed Food
    Offal: Rejected and Reclaimed Food - The Cook's Edge
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  • Cooking Meat: A Butcher’s Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat
    Cooking Meat: A Butcher’s Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat - The Cook's Edge
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  • Eat a Peach: A Memoir
    Eat a Peach: A Memoir - The Cook's Edge
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    $37.00
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  • Culinary Artistry
    Culinary Artistry - The Cook's Edge
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    $36.00
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  • The Smoking Bacon and Hog Cookbook
    The Smoking Bacon and Hog Cookbook - The Cook's Edge
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    $29.00
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  • Crust and Crumb
    Crust and Crumb - The Cook's Edge
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  • The Noma Guide to Fermentation
    The Noma Guide to Fermentation - The Cook's Edge
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    $60.00
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  • Matty Matheson
    Matty Matheson - The Cook's Edge
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    $35.00
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  • Pig Beach
    Pig Beach - The Cook's Edge
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    $37.00
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