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1
The Mystic Seaport cookbook : 350 years of New England cooking
Material Type:
Book
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The Mystic Seaport cookbook : 350 years of New England cooking

Langseth-Christensen, Lillian. ;Marine Historical Association.

New York : Galahad Books c1970

Available at Central Connecticut State University  Stack Level 6  (TX715 L28 1970 )()

2
Material Type:
Multiple Versions

Dinner roles : American women and culinary culture

Inness, Sherrie A.

Multiple versions found
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3
The Escoffier cook book : a guide to the fine art of cookery
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Book
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The Escoffier cook book : a guide to the fine art of cookery

Escoffier, A. (Auguste), 1846-1935.

New York : Crown [1976] c1969

Available at Central Connecticut State University  Stack Level 6  (TX719 E832 1976 )()

4
Food preparation for the professional
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Book
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Food preparation for the professional

Mizer, David A. ;Porter, Mary.

New York : Wiley c1987

Available at Central Connecticut State University  Stack Level 6  (TX820 M55 1987 )()

5
Fading feast : a compendium of disappearing American regional foods
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Book
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Fading feast : a compendium of disappearing American regional foods

Sokolov, Raymond A.

Boston : David R. Godine 1998

Available at Central Connecticut State University  Stack Level 6  (TX715 S67812 1998 )()

6
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Book
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The art of Polish cooking

Żerańska, Alina.

Garden City, N.Y., Doubleday 1968

Available at Central Connecticut State University  Polish - Stack 2  (TX723.5 P6 Z4 )()

7
A taste of Lebanon : cooking today the Lebanese way : over 200 recipes developed and tested
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Book
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A taste of Lebanon : cooking today the Lebanese way : over 200 recipes developed and tested

Salloum, Mary.

New York : Interlink Books 1989, c1988

Available at Central Connecticut State University  Stack Level 6  (TX725 L4 S25 1989 )()

8
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Book
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Treasured Polish recipes for Americans,

Polanie Club (Minneapolis, Minn.)

Minneapolis, Polanie Pub. Co. [c1948]

Available at Central Connecticut State University  Polish - Stack 2  (TX725 P7 ) and other locations()

9
The Chez Panisse menu cookbook
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Book
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The Chez Panisse menu cookbook

Waters, Alice. ;Guenzel, Linda P.

New York : Random House c1982

Available at Central Connecticut State University  Stack Level 6  (TX719 W34 1982 )()

10
The renaissance of Italian cooking
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Book
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The renaissance of Italian cooking

De' Medici Stucchi, Lorenza, 1926-

New York : Barnes & Noble 2001, c1989

Available at Central Connecticut State University  Italian Resource Center  (TX723 D464 2001 )()

11
Material Type:
Multiple Versions

Polish cookbook

Czerny, Zofia.

Multiple versions found
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12
More spaghetti, I say!
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Book
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More spaghetti, I say!

Gelman, Rita Golden. ;Gerberg, Mort, illustrator.

New York : Scholastic 1992

Available at Central Connecticut State University  Italian Resource Center  (PS3557 E4236 M674 1992 )()

13
Larousse gastronomique : all-new American edition of the world's greatest culinary encyclopedia
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Book
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Larousse gastronomique : all-new American edition of the world's greatest culinary encyclopedia

Montagné, Prosper, 1864-1948. ;Lang, Jenifer Harvey.

New York : Crown 1988, c1977

Available at Central Connecticut State University  Stack Level 6  (TX349 M613 1988 )()

14
Old Sturbridge Village cookbook : authentic early American recipes for the modern kitchen
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Book
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Old Sturbridge Village cookbook : authentic early American recipes for the modern kitchen

Sloat, Caroline.

Chester, Conn. : Globe Pequot Press c1984

Checked out from Central Connecticut State University  Stack Level 6  (TX715 O438 1984 )()

15
Cooking for nitwits
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Book
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Cooking for nitwits

Wells, Rosemary. ;Hurley, Johanna.

New York : Dutton : Dial Books c1989

Available at Central Connecticut State University  Stack Level 5  (PN6231 C624 W45 1989 )()

16
Cookery and dining in imperial Rome : a bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English
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Book
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Cookery and dining in imperial Rome : a bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English

Apicius. ;Vehling, Joseph Dommers, 1879-1950.

New York : Dover Publications 1977

Available at Central Connecticut State University  Stack Level 6  (TX713 A713 )()

17
Material Type:
Book
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Latin American cooking,

Leonard, Jonathan Norton, 1903-1975. ;Time-Life Books.

New York, Time-Life Books [c1968]

Available at Central Connecticut State University  Curriculum Lab YP  (641.598 L581l )()

18
Edible wild mushrooms of North America : a field-to-kitchen guide
Material Type:
Government Document
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Edible wild mushrooms of North America : a field-to-kitchen guide

Fischer, David W. (David William), 1959- ;Bessette, Alan.

Austin : University of Texas Press 1992

Available at Central Connecticut State University  Stack Level 6  (QK617 F53 1992 )()

19
Material Type:
Book
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Around America; a cookbook for young people

Knopf, Mildred O., 1898-1991. ;Stewart, Pat Ronson.

New York, Knopf [1969]

Available at Central Connecticut State University  Curriculum Lab J  (641.5973 K72A )()

20
Many friends cooking : an international cookbook for boys and girls
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Book
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Many friends cooking : an international cookbook for boys and girls

Cooper, Terry Touff. author. ;Ratner, Marilyn, author.

New York : Philomel Books ©1980

Available at Central Connecticut State University  Curriculum Lab J  (641.59 C778m )()

Results 1 - 20 of 144,695  for Central Connecticut State University

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