The Anthropology of Food and Body : Gender, Meaning and Power
Carole M. Counihan
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The French Chef Handbook : La cuisine de reference
Michel Maincent-Morel
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Food in Early Modern England : Phases, Fads, Fashions, 1500-1760
Joan Thirsk
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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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Professional Baking 6e with Professional Baking Method Card Package Set
Wayne Gisslen
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Cook the Mountain : The Nature Around You
Norbert Niederkofler
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Complete Book Of Turkish Cooking
Ayla Esen Algar
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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Le Manoir aux Quat'Saisons : Special Edition
Raymond Blanc
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History Of Japanese Food
Ishige
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Brewing Yeast and Fermentation
Christopher Boulton
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The Essential Thomas Keller : The French Laundry Cookbook & Ad Hoc at Home
Thomas Keller
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The Private Chef : The Food of Martin Price from the kitchen of HRH Princess Haya Bint Al Hussein
Martin Price
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Hard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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Veritas
Jimmy Hayes
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Wine Quality : Tasting and Selection
Keith (Wine Educator) Grainger
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Burgundy : The Global Story of Terroir
Marion Demossier
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Classical Cooking : The Modern Way Recipes
Arno Schmidt
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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Classical Cooking the Modern WayRecipes 3e & Clasical Cooking the Modern Way: Methods and Techniques 3e Set
Philip Pauli
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