The Gourmand's Lemon. A Collection of Stories and Recipes
The Gourmand
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The Professional Chef
The Culinary Institute of America (CIA)
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Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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Concepts of Dehydration and Drying for Small-scale Food Processors
Donald G (University of Guelph, Canada) Mercer
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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Vineyards, Rocks, and Soils : The Wine Lover's Guide to Geology
Alex (Emeritus Professor of Earth Sciences, Emeritus Professo Maltman
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Professional Baking
Wayne (The Culinary Institute of America) Gisslen
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Food and Wine Pairing : A Sensory Experience
Robert J. (Hospitality & Restaurant Management Program, Un Harrington
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Healthy Soils for Healthy Vines : Soil Management for Productive Vineyards
Robert (University of Melbourne, Australia) White
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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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The Fundamental Techniques of Classic Pastry Arts
Judith Choate
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Petersham Nurseries
The Boglione Family
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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Frozen Desserts
The Culinary Institute of America (CIA)
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Food in Early Modern Europe
Ken (University of the Pacific, USA) Albala
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Cooking in Europe, 1250-1650
Ken (University of the Pacific, USA) Albala
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Saberes con sabor : Culturas hispanicas a traves de la cocina
Conxita (the University of Wyoming, USA) Domenech
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