The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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Brewery Safety : Principles, Processes, and People
Matt Stinchfield
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Marcos Granda, Skina, Clos, Ayalga, Nintai
Marcos Granda
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Chef's Compendium of Professional Recipes
Edward Renold
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The Complete Keller : The French Laundry Cookbook & Bouchon
Thomas Keller
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The NoMad Cookbook
Daniel Humm
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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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Le Domaine de la Romanee-Conti
Gert Crum
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elBulli 2005 - 2011
Ferran Adria
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Modernist Pizza
Nathan Myhrvold
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Consumption, Food and Taste
Alan Warde
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The French Chef Handbook : La cuisine de reference
Michel Maincent-Morel
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Food in Early Modern England : Phases, Fads, Fashions, 1500-1760
Joan Thirsk
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The Anthropology of Food and Body : Gender, Meaning and Power
Carole M. Counihan
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Explorations in the Sociology of Consumption : Fast Food, Credit Cards and Casinos
George Ritzer
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Cook the Mountain : The Nature Around You
Norbert Niederkofler
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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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Complete Book Of Turkish Cooking
Ayla Esen Algar
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Le Manoir aux Quat'Saisons : Special Edition
Raymond Blanc
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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History Of Japanese Food
Ishige
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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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