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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History Of Japanese Food
Naomici Ishige
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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Le Manoir aux Quat'Saisons : Special Edition
Raymond Blanc
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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The Essential Thomas Keller : The French Laundry Cookbook & Ad Hoc at Home
Thomas Keller
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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The Private Chef : The Food of Martin Price from the kitchen of HRH Princess Haya Bint Al Hussein
Martin Price
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The Philosophy of Wine : A Case of Truth, Beauty and Intoxication
Cain Todd
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Wine Quality : Tasting and Selection
Keith (Wine Educator) Grainger
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Hard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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Tourism and Gastronomy
Anne-Mette Hjalager
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Burgundy : The Global Story of Terroir
Marion Demossier
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Veritas
Jimmy Hayes
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Art, Culture, and Cuisine : Ancient and Medieval Gastronomy
Phyllis Pray Bober
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Russia's Cuisine: Tradition and Modernity
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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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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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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