Modernist Bread at Home
Nathan Myhrvold
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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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Supervision in the Hospitality Industry : Leading Human Resources
John R. Walker
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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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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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Good Eats : 32 Writers on Eating Ethically
Jennifer Cognard-Black
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Bayou Harvest : Subsistence Practice in Coastal Louisiana
Helen A. Regis
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Wine Sales and Distribution : The Secrets to Building a Consultative Selling Approach
Paul Wagner
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The Story of Prosecco Superiore
Susan H. Gordon
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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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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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