Food Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings
Frank Esser
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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The Restaurant : From Concept to Operation
John R. (United States International University) Walker
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Cooking to Save Your Life 2021
Abhijit Banerjee
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Cost Control in Foodservice Operations
David K. (Lansing, Michigan) Hayes
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Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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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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Eating Like a Mennonite : Food and Community across Borders
Marlene Epp
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Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1
Marion Eugene Ensminger
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Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1
Marion Eugene Ensminger
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Lentils : Production, Processing Technologies, Products, and Nutritional Profile
Jasim Ahmed
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Lentils : Production, Processing Technologies, Products, and Nutritional Profile
Jasim Ahmed
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