Food and Beverage Cost Control, EMEA Edition
Lea R. (California State Polytechnic University, Pomona, Calif Dopson
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Richard Juhlin
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A Scent of Champagne : 8,000 Champagnes Tasted and Rated
Richard Juhlin
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Piotr Nagorka
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The proud collective of Callebaut Chefs
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Saskia de Rothschild
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Martin Klein
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Horace Kephart
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Molecular Gastronomy : Scientific Cuisine Demystified
Jose Sanchez
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Rafael Concepcion
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Matt Strickland
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Matt Hranek
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David A. (University College, London) Bender
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Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Donald Bull
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Farmer Lee Jones
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Robert (University of Melbourne, Australia) White
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Maria Pearman
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Fiona Ross
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Ben-Erik (University of Johannesburg, South Africa) van Wyk
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Tal Spiegel
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Add to BasketProfessional Baking
Wayne (The Culinary Institute of America) Gisslen
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