Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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French Culinary Institute
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Benjamin Lewin
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Add to BasketProfessional Charcuterie : Sausage Making, Curing, Terrines, and Pates
John (Cincinnati State Technical & Community College, Ohio) Kinsella
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Jila Dana-Haeri
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Add to BasketEuropean Gastronomy into the 21st Century
Cailein Gillespie
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Gillian (, UK) Riley
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Add to BasketThe Pastry Chef Handbook: La Patisserie de Reference
Pierre Paul Zeiher
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Richard Juhlin
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Yamuna Devi
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Add to BasketConsumption, Food and Taste
Alan Warde
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Add to BasketAdobe Premiere Pro CC Classroom in a Book (2019 Release)
Maxim Jago
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Add to BasketMy Favorite Burgundies
Clive Coates
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David Asher
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Bread Baking : An Artisan's Perspective
Daniel T. (Culinard) DiMuzio
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Add to BasketFrozen Desserts
The Culinary Institute of America (CIA)
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Jen Kingwell
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Margaret Collins
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Add to BasketGrand Bordeaux Chateaux : Inside the Fine Wine Estates of France
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Add to BasketProfessional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Paul Strang
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Add to BasketSiren Feasts : A History of Food and Gastronomy in Greece
Andrew Dalby
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Add to BasketLiquid Pleasures : A Social History of Drinks in Modern Britain
Proffessor John Burnett
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Add to BasketA Companion to California Wine : An Encyclopedia of Wine and Winemaking from the Mission Period to the Present
Charles L. Sullivan
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