Title: Salt: A World History, Author: Mark Kurlansky
Paperback $16.99 $19.00 Current price is $16.99, Original price is $19.00.
Title: Havana: A Subtropical Delirium, Author: Mark Kurlansky
Title: Cod: A Biography of the Fish that Changed the World, Author: Mark Kurlansky
Paperback $14.99 $17.00 Current price is $14.99, Original price is $17.00.
Title: The Unreasonable Virtue of Fly Fishing, Author: Mark Kurlansky
Hardcover $24.99 $28.00 Current price is $24.99, Original price is $28.00.
Title: World Without Fish, Author: Mark Kurlansky
Paperback $13.45 $14.95 Current price is $13.45, Original price is $14.95.
Title: Milk!: A 10,000-Year Food Fracas, Author: Mark Kurlansky
Title: The Big Oyster: History on the Half Shell, Author: Mark Kurlansky
Paperback $15.99 $18.00 Current price is $15.99, Original price is $18.00.
Title: 1968: The Year That Rocked the World, Author: Mark Kurlansky
Title: Salmon: A Fish, the Earth, and the History of Their Common Fate, Author: Mark Kurlansky
Hardcover $26.99 $30.00 Current price is $26.99, Original price is $30.00.
Title: The Basque History of the World: The Story of a Nation, Author: Mark Kurlansky
Title: Paper: Paging Through History, Author: Mark Kurlansky
Title: Nonviolence: The History of a Dangerous Idea, Author: Mark Kurlansky
Title: Birdseye: The Adventures of a Curious Man, Author: Mark Kurlansky
Title: A Moveable Feast: Life-Changing Food Adventures around the World, Author: Don George
Title: The Food of a Younger Land: A portrait of American food from the lost WPA files, Author: Mark Kurlansky
Title: The Last Fish Tale: The Fate of the Atlantic and Survival in Gloucester, America's Oldest Fishing Port and Most Original Town, Author: Mark Kurlansky
Title: The Story of Salt, Author: Mark Kurlansky
Title: The Cod's Tale: A Biography of the Fish that Changed the World!, Author: Mark Kurlansky
Title: Bugs in Danger: Our Vanishing Bees, Butterflies, and Beetles, Author: Mark Kurlansky
Title: Frozen in Time (Adapted for Young Readers): Clarence Birdseye's Outrageous Idea About Frozen Food, Author: Mark Kurlansky

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