Modernist Pizza
Nathan Myhrvold
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The Origins of Cooking : Palaeolithic and Neolithic Cooking
elBullifoundation
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Unelaborated Products : Definition and Classification
elBullifoundation
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Empire of Pleasures
Andrew Dalby
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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Chateau Lafite : The Almanac
Saskia de Rothschild
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Brewing Yeast and Fermentation
Christopher Boulton
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Distillery Finance
Maria Pearman
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Healthy Soils for Healthy Vines : Soil Management for Productive Vineyards
Robert (University of Melbourne, Australia) White
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Professional Baking
Wayne (The Culinary Institute of America) Gisslen
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Beverages : technology, chemistry and microbiology
A. Varnam
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The Restaurant : From Concept to Operation
John R. (United States International University) Walker
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Cooking to Save Your Life 2021
Abhijit Banerjee
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A Taste for Purity : An Entangled History of Vegetarianism
Julia Hauser
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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Good Eats : 32 Writers on Eating Ethically
Jennifer Cognard-Black
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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The Buildings of the Malting Industry : The production of malt from prehistory to the 21st century
Amber Patrick
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Eating Like a Mennonite : Food and Community across Borders
Marlene Epp
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Sharing Yerba Mate : How South America's Most Popular Drink Defined a Region
Rebekah E. Pite
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Beyond the Kitchen Table : Black Women and Global Food Systems
Priscilla McCutcheon
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Brewery Safety : Principles, Processes, and People
Matt Stinchfield
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The Global Japanese Restaurant : Mobilities, Imaginaries, and Politics
Christian Hess
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