European Gastronomy into the 21st Century
Cailein Gillespie
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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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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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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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Grand Bordeaux Chateaux : Inside the Fine Wine Estates of France
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Quilt Recipes
Jen Kingwell
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Let's Learn about Healthy Eating
Margaret Collins
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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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The History and Social Influence of the Potato
Redcliffe N. Salaman
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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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A Century of Dining in Style
Anne Ferguson
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A Companion to California Wine : An Encyclopedia of Wine and Winemaking from the Mission Period to the Present
Charles L. Sullivan
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Hiakai
Monique Fiso
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Yucatan : Recipes from a Culinary Expedition
David Sterling
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The Perfect Wine Cellar : The Ultimate Guide for Great Wine Collectors
Chiara Giannotti
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Vega Scilia: 150 Anniversary 1864-2014
Serena Sutcliffe
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The Comprehensive Guide to Herbalism for Beginners : (2 Books in 1) Grow Medicinal Herbs to Fill Your Herbalist Apothecary with Natural Herbal Remedies and Plant Medicine
Ava Green
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Krug Champagne at the Table : The Art of Pairing, A Culinary Journey
The Social Food
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