Cooking for Fifty : The Complete Reference and Cookbook
Chet Holden
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International Cooking : A Culinary Journey
Patricia Heyman
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Bite Yu Finga! : Innovating Belizean Cuisine
Lyra H. Spang
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Plantation Coffee in Jamaica, 1790-1848
Kathleen E.A. Monteith
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Jamaican Food : History, Biology, Culture
B.W. Higman
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Vineyard: Belgians Producing Top European Wines
Andrew Verschetze
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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Dessert Cuisine
Oriol Balaguer
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On Baking : Pearson New International Edition
Sarah Labensky
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Cultural Foods : Traditions and Trends
Pamela Goyan Kittler
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Domestic Economy, and Cookery, for Rich and Poor : Containing an Account of the Best English, Scotch, French, Oriental, and Other Foreign Dishes
Maria Eliza Rundell
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The Gastronomic Regenerator : A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes
Alexis Soyer
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Winemaking Basics
C S Ough
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Green Tea : Varieties, Production & Health Benefits
Wenbiao Wu
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Healthy Down Home Cooking & Diversity Cookbook
Louis M Capitanelli
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Native American Recipes
Tristan L Sullivan
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Today's Menu du jour: A Chef's Companion to Menu Planning and Writing
Klaus Theyer
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Intro to Beer and Wine: A Tasting
Jeff Conklin
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Supervision in the Hospitality Industry
John R. (United States International University) Walker
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Tropical Food Science
Cristina Garcia Jaime
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Novel Strategies to Improve Shelf-Life and Quality of Foods
Santosh K. (Guru Angad University, India) Mishra
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Olive Oil : Sensory Characteristics, Composition & Importance in Human Health
Thore Fritjof
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