Modernist Bread at Home
Nathan Myhrvold
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New Larousse Gastronomique
Hamlyn
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The Science of Cooking
Peter Barham
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Dolce & Gabbana La Sicilia in Cucina
Charlie Richards
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Chinese Espresso : Contested Race and Convivial Space in Contemporary Italy
Grazia Ting Deng
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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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Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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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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Nesimi Ertugrul
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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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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Hungry Roots : How Food Communicates Appalachia's Search for Resilience
Ashli Quesinberry Stokes
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The Great Dumpling Debate : Definitions, Science, History and Local Recipes from around the World
Ida Kubiszewski
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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Modernist Cuisine at Home
Nathan Myhrvold
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The Big Fat Duck Cookbook
Heston Blumenthal
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Wine Grapes : A complete guide to 1,368 vine varieties, including their origins and flavours
Jancis Robinson
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Champagne : The essential guide to the wines, producers, and terroirs of the iconic region
Peter Liem
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The Professional Pastry Chef : Fundamentals of Baking and Pastry
Bo (San Diego Culinary Institute in La Mesa, CA) Friberg
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Modernist Bread
Nathan Myhrvold
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