Professional Charcuterie : Sausage Making, Curing, Terrines, and Pates
John (Cincinnati State Technical & Community College, Ohio) Kinsella
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New Persian Cooking : A Fresh Approach to the Classic Cuisine of Iran
Jila Dana-Haeri
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European Gastronomy into the 21st Century
Cailein Gillespie
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The Oxford Companion to Italian Food
Gillian (, UK) Riley
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The Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher
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Champagne Magnum Opus
Richard Juhlin
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Lord Krishna's Cuisine : The Art of Indian Vegetarian Cooking
Yamuna Devi
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Consumption, Food and Taste
Alan Warde
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Adobe Premiere Pro CC Classroom in a Book (2019 Release)
Maxim Jago
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Milk Into Cheese : The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques
David Asher
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Martha's Entertaining : A Year of Celebrations
Martha Stewart
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My Favorite Burgundies
Clive Coates
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Bread Baking : An Artisan's Perspective
Daniel T. (Culinard) DiMuzio
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Frozen Desserts
The Culinary Institute of America (CIA)
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Sociology on the Menu : An Invitation to the Study of Food and Society
Alan Beardsworth
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Quilt Recipes
Jen Kingwell
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Food Styling : The Art of Preparing Food for the Camera
Delores Custer
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Let's Learn about Healthy Eating
Margaret Collins
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Grand Bordeaux Chateaux : Inside the Fine Wine Estates of France
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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South-West France : The Wines and Winemakers
Paul Strang
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Siren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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Liquid Pleasures : A Social History of Drinks in Modern Britain
Proffessor John Burnett
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Good Bread Is Back : A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
Steven Laurence Kaplan
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