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Books on the topic 'Cooper Basin'

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Author: Grafiati

Published: 4 June 2021

Last updated: 28 January 2023

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1

Martland, Richard E. Basic cookery. 2nd ed. Oxford: Heinemann Professional, 1988.

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2

Deighton, Len. Basic French cookery course. London: Century, 1990.

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3

Methven, Barbara. Basic microwaving. Minnetonka, MN: Cy DeCosse, 1988.

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4

1942-, Welsby Derek A., ed. Basic cookery: Fundamental recipes and variations. 3rd ed. Oxford: Butterworth-Heinemann, 1993.

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5

John, Midgley. A sprig of basil: Twenty-five classic recipes. Boston: Little, Brown and Co., 1994.

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6

James, Merrell, and Petersen-Schepelern Elsa, eds. Basic flavorings. Philadelphia: Courage Books, 1998.

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7

James, Merrell, ed. Basic flavorings. Philadelphia: Courage Books, 1997.

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8

Gordon-Smith, Clare. Basic flavorings. Philadelphia: Courage Books, 1996.

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9

James, Merrell, ed. Basic flavorings. Philadelphia: Courage Books, 1997.

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10

Gordon-Smith, Clare. Basic flavorings. Philadelphia: Courage Books, 1996.

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11

Gordon-Smith, Clare. Basic flavorings. Philadelphia: Courage Books, 1998.

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12

Gordon-Smith, Clare. Basic flavorings. Philadelphia: Courage Books, 1996.

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13

Gordon-Smith, Clare. Basic flavorings. Philadelphia: Courage Books, 1996.

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14

Hazen, Janet. Basil. San Francisco: Chronicle Books, 1993.

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15

Gates, June C. Basic foods. 3rd ed. New York: Holt, Rinehart and Winston, 1987.

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16

The very basic cookbook. Mechanicsburg PA: STACKPOLE BOOKS, 2006.

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17

DeBaggio, Thomas. Basil: An herb lover's guide. Loveland, Colo., USA: Interweave Press, 1996.

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18

Ferré, Julia. Basic macrobiotic cooking: Procedures of grain and vegetable cookery. 2nd ed. Chico, Calif: G. Ohsawa Macrobiotic Foundation, 2007.

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19

Ferré, Julia. Basic macrobiotic cooking: Procedures of grain and vegetable cookery. Oroville, Calif: G. Ohsawa Macrobiotic Foundation, 1987.

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20

Formica, Mabel. Mediterranean basin cooking: 50 centuries of diverse cuisines : fresh, natural, healthy. Edited by Formica Santo D. Sherwood, AR: The Formica Co., 1997.

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21

Charles, Gerras, Cusumano Camille, and Munson Carol, eds. Rodale's basic natural foods cookbook. New York: Simon & Schuster, 1989.

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22

Jacobson, Cliff. Basic illustrated cooking in the outdoors. Guilford, Conn: Falcon, 2008.

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23

Ltd, Publications International, ed. The new basic cookbook. Lincolnwood, IL: Publications International, Ltd., 2007.

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24

Eisman, George. A basic course in vegetarian and vegan nutrition. Burdett, NY: Diet-Ethics, 1993.

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25

Eisman, George. A basic course in vegetarian and vegan nutrition. 9th ed. Burdett, NY: Diet-Ethics, 2006.

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26

Practical kitchen work: The basic arts of cooking. Paris: Editions B.P.I., 1986.

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27

Virgadamo, Connie. Basic cooking for young adults. Portland, Me: J. Weston Walch, 1985.

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28

Suzuki, Shin'ichi. Bakin no shokutaku: Nihon tabemono shitan. Tōkyō: Heibonsha, 2001.

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29

Institute, Good Housekeeping, ed. Good Housekeeping new basic cookery: The best introductory book forthe cook. London: Ebury Press, 1995.

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30

Birrien, Jean-Yvon. BASIC: Sachez le cuisiner. Paris: Cedic, 1985.

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31

Diat, Louis. Gourmet's basic French cookbook: Techniques of French cuisine. New York: Weathervane Books, 1990.

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32

Diat, Louis. Gourmet's basic French cookbook: Techniques of French cuisine. New York: Weathervane Books, 1990.

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33

The basic essentials of cooking in the outdoors. Merrillville, Ind: ICS Books, 1989.

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34

Institute, Good Housekeeping, ed. Good Housekeeping new basic cookery: The best introductory book for the cook. London: Ebury Press, 1991.

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35

Craig Claiborne's kitchen primer: A basic cookbook ... ; illustrations by Tom Funk. New York: Wings Books, 1993.

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36

Traditional Korean cooking: Snacks & basic side dishes. Elizabeth, N.J: Hollym International Corp., 1985.

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37

Newens, Jennifer L. Basic cooking: All you need to cook well quickly. [Chicago]: Silverback Books, 2000.

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38

Cliff, Jacobson, ed. Basic essentials. 2nd ed. Old Saybrook, Conn: Globe Pequot Press, 1999.

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39

Jacobson, Cliff. Basic essentials. 2nd ed. Guilford, Conn: Globe Pequot Press, 1999.

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40

Cliff, Jacobson, ed. Basic essentials. 2nd ed. Old Saybrook, Conn: Globe Pequot Press, 1999.

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41

Cliff, Jacobson, ed. Basic essentials. 2nd ed. Old Saybrook, Conn: Globe Pequot Press, 1999.

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42

Jacobson, Cliff. Basic essentials. 2nd ed. Old Saybrook, Conn: Globe Pequot Press, 1999.

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43

Jacobson, Cliff. Basic essentials. 3rd ed. Guilford, Conn: FalconGuide, 2007.

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44

Sweet basil, garlic, tomatoes, and chives: The vegetable dishes of Tuscany and Provence. New York: Harmony Books, 1992.

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45

Jiaxiong, Li, ed. Ji chu yao shan: Bai wei liao li = The basic medicinal cuisine : hundred tastes cooking. Taibei Shi: Taiwan can yin chu ban she, 1999.

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46

Meredith, Kornfeld, ed. Kitchen solutions: Substitutions, basic formulas and essential references. San Leandro, CA: Bristol Publishing, 1998.

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47

1955-, Morgan Diane, ed. The basic gourmet: 100 foolproof recipes and essential techniques for the beginning cook. San Francisco: Chronicle Books, 1995.

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48

Diane, Morgan. The basic gourmet entertains: Foolproof recipes and manageable menus for the beginning cook. San Francisco, Calif: Chronicle Books, 1997.

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49

The essential kitchen: Basic tools, recipes, and tips for a complete kitchen. New York: Rizzoli, 2000.

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50

Schinharl, Cornelia. Basic Italian: Everything you need to live the dolce vita at home. [Santa Rosa, Calif.]: Silverback Books, 2002.

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