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Title:
Spring Lamb: Unusual Cuts for a Traditional Menu
Title:
Chefs and Champagne 2006
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Cookin’ and Grillin’ with the Kids
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A Sustainable Kitchen Vol.2 : Sustainable Seafood – What Can (and Should) We Do?
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Head to Tail Cooking and Recipes
Title:
Holiday Baking 2009
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Butchering a Lamb Meat: Fabrication in a World of Cut, Boned, and Packaged Parts
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Memorial Day 2007: A Modern American Menu (Chicken Wings, Cheesecakes, and the Self–Made Man)
Title:
Characuterie: The Meat Plate Gets Personal
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Autumn Farmers Market 2007
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Halloween: Cooking For Kids
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Healthy Fast Food
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Spring Farm Fresh Markets 2007
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Putting Vegetables on a Pedestal: High Concept Vegetarian Cuisine
Title:
Putting Vegetables on a Pedestal: High Concept Vegetarian Cuisine
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Mother's Day 2005
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Mother’s Day 2007
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The Portland Rising Star Award Winners and Why They Shine
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Winter Drinks 2009
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Behind the Scenes at Charlie Trotter's 19th Anniversary Dinner
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