Modernist Cuisine:The Art and Science of Cooking
Nathan Myhrvold
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The Advanced Professional Pastry Chef
Bo Friberg
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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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£125.00
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Bourbon : The Complete Guide to the Essential American Spirit
Clay Risen
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Chateau Lafite : The Almanac
Saskia de Rothschild
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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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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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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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Catering Management
Nancy Loman (Florida International University) Scanlon
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Chinese Espresso : Contested Race and Convivial Space in Contemporary Italy
Grazia Ting Deng
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Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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Successful Management in Foodservice Operations : An Overview
David K. (Purdue University; Texas Tech University; University Hayes
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Hungry Roots : How Food Communicates Appalachia's Search for Resilience
Ashli Quesinberry Stokes
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Steven Spurrier's Academie du Vin Wine Course : The Art of Learning by Tasting
Steven Spurrier
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The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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A Taste for Purity : An Entangled History of Vegetarianism
Julia Hauser
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