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Aidells, Bruce, and Denis Kelly. Bruce Aidells’ Complete Sausage Book. Berkeley: Ten Speed Press, 2000.

________ The Complete Meat Cookbook. New York: Houghton Mifflin, 1998.

Aidells, Bruce, with Lisa Weiss. Bruce Aidells’s Complete Book of Pork. New York: HarperCollins, 2004.

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Basan, Ghillie. The Middle Eastern Kitchen. New York: Hippocrene Books, 2004.

Bastianich, Lidia Matticchio. Lidia’s Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most. New York: Knopf, 2007.

Batali, Mario. Molto Italiano: 327 Simple Italian Recipes to Cook at Home. New York: Ecco Press, 2005.

Batali, Mario, with Gwyneth Paltrow. Spain: A Culinary Road Trip. New York: Ecco Press, 2008.

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Berry, Wendell, with contributions by Daniel Kemmis and Courtney White. The Way of Ignorance: And Other Essays by Wendell Berry, Berkeley: Counterpoint, 2005.

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________ Moro East. London: Ebury Press, 2007.

________ Moro: The Cookbook. London: Ebury Press, 2001.

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________ CookWise: The Secrets of Cooking Revealed. New York: William Morrow, 1997.

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________ The River Cottage Meat Book. Berkeley: Ten Speed Press, 2007.

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Hayes, Shannon. The Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat. . . and for Saving the Planet One Bite at a Time. Richmondville, NY: Left to Write Press, 2007.

________ The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods. Bala Cynwyd, PA: Eating Fresh Publications, 2004.

Hazan, Marcella. Marcella Cucina. New York: HarperCollins, 1997.

________ Marcella Says Italian Cooking Wisdom from the Legendary Teacher’s Master Classes, with 120 of Her Irresistible New Recipes. New York: HarperCollins, 2004.

Helou, Anissa. Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East. New York: HarperCollins, 2002.

Henderson, Fergus. The Whole Beast: Nose to Tail Eating. New York: HarperCollins, 2004.

Henderson, Fergus, and Justin Piers Gellatly. Beyond Nose to Tail: A Kind of British Cooking Part II. New York: Bloomsbury USA, 2007.

Hill, Kate. A Culinary Journey in Gascony. Berkeley: Ten Speed Press, 2004.

Hopkinson, Simon. Roast Chicken and Other Stories. New York: Hyperion, 2006.

________ Second Helpings of Roast Chicken. New York: Hyperion, 2008.

Jenkins, Nancy Harmon. Cucina del Sole: A Celebration of Southern Italian Cooking. New York: HarperCollins, 2007.

Jenkins, Sara. Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond. New York: Houghton Mifflin, 2009.

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________ From Celtic Hearths: Baked Goods from Scotland, Ireland, and Wales. New York: Viking Studio Books, 1991.

La Place, Viana, and Evan Kleiman. Cucina Rustica: Simple, Irresistible Recipes in the Rustic Italian Style. New York: William Morrow, 1990.

Lawson, Jane. The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes. New York: Stewart, Tabori & Chang, 2008.

Lee, Andy W., and Patricia Foreman. Chicken Tractor: The Permaculture Guide to Happy Hens and Healthy Soil. Buena Vista, VA: Good Earth Publications, 1998.

________ Day Range Poultry: Every Chicken Owner’s Guide to Grazing Gardens and Improving Pastures. Buena Vista, VA: Good Earth Publications, 2002.

Lo, Eileen Yin-Fei. The Dim Sum Book: Classic Recipes from the Chinese Teahouse. New York: Crown Publishers, 1982.

Madison, Deborah. Local Flavors: Cooking and Eating from America’s Farmers’ Markets. New York: Broadway Books, 2002.

________ Vegetarian Cooking for Everyone. New York: Broadway Books, 1997.

Malouf, Greg, and Lucy Malouf. Artichoke to Za’atar: Modern Middle Eastern Food. Berkeley: University of California Press, 2008.

________ Turquoise: A Chef’s Travel’s in Turkey. San Francisco: Chronicle, 2008.

McCullough, Fran. The Good Fat Cookbook. New York: Scribner, 2003.

McDermott, Nancie. Quick and Easy Thai: 70 Everyday Recipes. San Francisco: Chronicle Books, 2004.

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________ Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Berkeley: Ten Speed Press, 2008.

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________ Simple Pleasures: Home Cooking from the Gotham Bar and Grill’s Acclaimed Chef. New York: William Morrow, 2004.

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________ Terrine. New York: Phaidon Press, 2008.

Robinson, Jo. Pasture Perfect: The Far-Reaching Benefits of Choosing Meat, Eggs, and Dairy Products from Grass-Fed Animals. Vashon, WA: Vashon Island Press, 2004.

________ Why Grassfed Is Best: The Surprising Benefits of Grassfed Meat, Eggs, and Dairy Products. Vashon, WA: Vashon Island Press, 2000.

Roden, Claudia. Arabesque: A Taste of Morocco, Turkey, and Lebanon. New York: Knopf, 2006.

Rodgers, Judy. The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant. New York: W. W. Norton and Company, 2002.

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Salatin, Joel. Family Friendly Farming: A Multigenerational Home-Based Business Testament. Swoope, VA: Polyface, 2001.

________ Holy Cows and Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food. Swoope, VA: Polyface, 2005.

________ Salad Bar Beef. Swoope, VA: Polyface, 1996.

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Scripter, Sami, and Sheng Yang. Cooking from the Heart: The Hmong Kitchen in America. Minneapolis: University of Minnesota Press, 2009.

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________ Couscous and Other Good Food from Morocco. New York: William Morrow, 1973.

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