Food Preparation for the Professional
David A. Mizer
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Culinary Nutrition for Food Professionals
Carol A. Hodges
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Wenzel's Menu Maker
George Leonard Wenzel
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International Cuisine
The International Culinary Schools at The Art Institutes
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The Professional Garde Manger : A Guide to the Art of the Buffet
David Paul Larousse
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Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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Foodservice Planning : Layout, Design, and Equipment
Lendal H. Kotschevar
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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Eat, Drink, Animate : An Animators Cookbook
Tom Sito
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The Anthropologists' Cookbook
Jessica Kuper
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The Gentle Art Of Cookery
Hilda Leyel
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The Modern Cook : A Practical Guide to the Culinary Art in All Its Branches
Charles Elme Francatelli
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The Jam Book
May Byron
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Foods
Edward Smith
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The Recipe Reader : Narratives - Contexts - Traditions
Janet Floyd
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of W.M. and Queen Henrietta Maria, and of Mary Tillinghast : Essential Works for the Study of Early Modern Women:
Elizabeth Spiller
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard : Essential Works for the Study of Early Modern Women: Series
Elizabeth Spiller
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Helen Nash's Kosher Kitchen
Helen Nash
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The Compleat Cook or the Secrets of a Seventeenth-Century Housewife
Rebecca Price
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Bear Cookin' : The Original Guide to Bear Comfort Foods
Pj Gray
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Nourish
Rena Lavery
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Evolution of Social Ties around New Food Practices
Gilles Sere de Lanauze
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