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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Veritas
Jimmy Hayes
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Pastrami on Rye : An Overstuffed History of the Jewish Deli
Ted Merwin
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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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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Beer Culture in Theory and Practice : Understanding Craft Beer Culture in the United States
Adam W. Tyma
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Carbohydrate Analysis : A Practical Approach
M. F. (Doctor, School of Applied Science, Doctor, School of A Chaplin
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Art, Culture, and Cuisine : Ancient and Medieval Gastronomy
Phyllis Pray Bober
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Australia's First Families of Wine
Richard Allen
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Food and Beverage Service
Bruce H. Axler
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Chewing Gum : The Fortunes of Taste
Michael Redclift
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The World of Wine and Food : A Guide to Varieties, Tastes, History, and Pairings
Don Philpott
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Pollen Street : Special Edition
Jason Atherton
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Ekstedt : The Nordic Art of Analogue Cooking: Special edition
Niklas Ekstedt
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Functional Foods : Biochemical and Processing Aspects, Volume 1
Giuseppe Mazza
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Consuming the Inedible : Neglected Dimensions of Food Choice
Jeremy M. MacClancy
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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Russia's Cuisine: Tradition and Modernity
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The Wines of Champagne, Burgundy, Eastern and Southern France
John J. Baxevanis
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Handbook of Spices, Seasonings, and Flavorings
Susheela Raghavan
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