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By Harold McGee
Published 2004
Davidson, A., J. Davidson, and J. Lang. Origin of crême brulée. Petits propos culinaires 31 (1989): 61–63.
Healy, B., and P. Bugat. The French Cookie Book. New York: Morrow, 1994.
Hume, R.E. The Thirteen Principal Upanishads Translated from the Sanskrit. Oxford: Oxford Univ. Press, 1921.
Radhakrishnan, S. The Principal Upanisads. Atlantic Highlands, NJ: Humanities, 1992.
Smith, P., and C. Daniel. The Chicken Book. Boston: Little Brown, 1975.
Wolfert, P. Couscous and Other Good Foods from Morocco. New York: Harper and Row, 1973.
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