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Kitchen Confidential

Adventures in the Culinary Underbelly

Written by Anthony Bourdain
Read by Anthony Bourdain

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Larousse Gastronomique

The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Written by Librairie Larousse

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French Lessons

Adventures with Knife, Fork, and Corkscrew

Written by Peter Mayle

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The Physiology of Taste

or Meditations on Transcendental Gastronomy

Written by Jean Anthelme Brillat-Savarin
Translated by M.F.K. Fisher

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Secret Ingredients

The New Yorker Book of Food and Drink

Edited by David Remnick

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The Supper of the Lamb

A Culinary Reflection

Written by Robert Farrar Capon
Introduction by Deborah Madison

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It Must've Been Something I Ate

The Return of the Man Who Ate Everything

Written by Jeffrey Steingarten

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The Unprejudiced Palate

Classic Thoughts on Food and the Good Life

Written by Angelo M. Pellegrini
Edited by Ruth Reichl
Foreword by Mario Batali

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The Table Comes First

Family, France, and the Meaning of Food

Written by Adam Gopnik

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