The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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Chateau Lafite : The Almanac
Saskia de Rothschild
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Brewing Yeast and Fermentation
Christopher Boulton
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Distillery Finance
Maria Pearman
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Beverages : technology, chemistry and microbiology
A. Varnam
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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Brewery Safety : Principles, Processes, and People
Matt Stinchfield
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The Anthropology of Food and Body : Gender, Meaning and Power
Carole M. Counihan
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Complete Book Of Turkish Cooking
Ayla Esen Algar
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The Origins and Ancient History of Wine : Food and Nutrition in History and Antropology
Patrick E. McGovern
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Wine Quality : Tasting and Selection
Keith (Wine Educator) Grainger
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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Carbohydrate Analysis : A Practical Approach
M. F. (Doctor, School of Applied Science, Doctor, School of A Chaplin
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Cultural Foods : Traditions and Trends
Pamela Goyan Kittler
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Presenting Service : The Ultimate Guide for the Foodservice Professional
Lendal H. (Formerly of Michigan State University) Kotschevar
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Healthful Quantity Baking
Maureen (Madison Area Technical College) Egan
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Cooking for Fifty : The Complete Reference and Cookbook
Chet Holden
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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The Barbarian's Beverage : A History of Beer in Ancient Europe
Max Nelson
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International Cooking : A Culinary Journey
Patricia Heyman
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Today's Menu du jour: A Chef's Companion to Menu Planning and Writing
Klaus Theyer
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