Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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Food Preparation for the Professional
David A. Mizer
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Add to BasketCulinary Nutrition for Food Professionals
Carol A. Hodges
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George Leonard Wenzel
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Lendal H. Kotschevar
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The Compleat Cook or the Secrets of a Seventeenth-Century Housewife
Rebecca Price
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The Anthropologists' Cookbook
Jessica Kuper
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Hilda Leyel
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Add to BasketThe Modern Cook : A Practical Guide to the Culinary Art in All Its Branches
Charles Elme Francatelli
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Add to BasketThe Jam Book
May Byron
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Add to BasketFoods
Edward Smith
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Add to BasketThe Recipe Reader : Narratives - Contexts - Traditions
Janet Floyd
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Add to BasketSeventeenth-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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Add to BasketSeventeenth-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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Add to BasketEvolution of Social Ties around New Food Practices
Gilles Sere de Lanauze
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Add to BasketNourish
Rena Lavery
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Add to BasketEssential Oils as Natural Food Additives : Composition, Applications, Antioxidant & Antimicrobial Properties
Luca Valgimigli
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Add to BasketAntonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well" : A Complete English Translation
Tommaso (Professor of History, Georgetown University) Astarita
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Pj Gray
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The Chemistry of Cookery
W. Mattieu Williams
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Add to BasketRestaurant Nathan Outlaw : Special Edition
Nathan Outlaw
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