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Salad Freak: Recipes to Feed a Healthy Obsession (Jess Damuck)
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Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (Joe Yonan)
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Dishoom: The First Ever Cookbook from the Much-Loved Indian Restaurant (Shamil Thakrar, Kavi Thakrar, Naved Nasir)
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Sweet Enough: A Dessert Cookbook (Alison Roman)
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Plantas: Modern Vegan Recipes for Traditional Mexican Cooking (Alexa Soto)
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Health Nut: A Feel-Good Cookbook (Jess Damuck)
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Sebze: Vegetarian Recipes from My Turkish Kitchen (Özlem Warren)
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Bethlehem: A Celebration of Palestinian Food (Fadi Kattan)
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Asada: The Art of Mexican-Style Grilling (Bricia Lopez, Javier Cabral)
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Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (Nisha Vora)
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Africali: Recipes from My Jikoni (Kiano Moju)
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What to Cook When You Don't Feel Like Cooking (Caroline Chambers)
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Zao Fan: Breakfast of China (Michael Zee)
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Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy's Grocer (Edy Massih)
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No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Alicia Kennedy)
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Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (Kristina Cho)
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Bright Cooking: Recipes for the Modern Palate (Camille Becerra)
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Bread and Roses: 100+ Grain Forward Recipes Featuring Global Ingredients and Botanicals (Rose Wilde)
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The Beer Lover's Guide to Cider: American Ciders for Craft Beer Fans to Explore (Beth Demmon)
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