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Brad Prose’s Debut Cookbook: Chiles and Smoke
A Conversation with Chef Brother Luck
Pork Loin Hash with Chipotle Hollandaise
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Pork Tenderloin Schnitzel
Seafood & Chorizo Paella
Smoked Picahna (Coulotte Roast)
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Pacifico Aquaculture Trip

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The Tower Awards

Into the Kitchen: HYTRA & Fair Kitchens
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Chef’s Roll at Terroir Symposium 2022
UK Wagyu Seminar Coming Soon
Beefsteak Texas 2022
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Into The Great Wide Open
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Center Stage 2023
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Brad Prose’s Debut Cookbook: Chiles and Smoke

A Conversation with Chef Brother Luck

Turkey and the Wolf

MY AMERICA: Recipes from a Young Black Chef

Egg and Chicken

Six California Kitchens

The Bullhearted Brand: Building Bullish Restaurant Brands That Charge Ahead of the Herd

The Pasta Man

Why We Cook

French Countryside Cooking

THE CHEF’S GARDEN

The Italian Deli Cookbook

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