The French Chef Handbook : La cuisine de reference
Michel Maincent-Morel
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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South-West France : The Wines and Winemakers
Paul Strang
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Siren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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Foodservice Manual for Health Care Institutions
Ruby Parker Puckett
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Professional Baking 6e with Professional Baking Method Card Package Set
Wayne Gisslen
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Cook the Mountain : The Nature Around You
Norbert Niederkofler
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Complete Book Of Turkish Cooking
Ayla Esen Algar
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Liquid Pleasures : A Social History of Drinks in Modern Britain
Proffessor John Burnett
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The History and Social Influence of the Potato
Redcliffe N. Salaman
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Hiakai
Monique Fiso
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Yucatan : Recipes from a Culinary Expedition
David Sterling
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Le Manoir aux Quat'Saisons : Special Edition
Raymond Blanc
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A Companion to California Wine : An Encyclopedia of Wine and Winemaking from the Mission Period to the Present
Charles L. Sullivan
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History Of Japanese Food
Ishige
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A Century of Dining in Style
Anne Ferguson
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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Good Bread Is Back : A Contemporary History of French Bread, the Way It Is Made, and the People Who Make It
Steven Laurence Kaplan
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The Perfect Wine Cellar : The Ultimate Guide for Great Wine Collectors
Chiara Giannotti
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Krug Champagne at the Table : The Art of Pairing, A Culinary Journey
The Social Food
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Food in the Air and Space : The Surprising History of Food and Drink in the Skies
Richard Foss
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Brewing Yeast and Fermentation
Christopher Boulton
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