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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Food Culture in South America
Lovera Jose Rafael Lovera
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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The Professional Pastry Chef : Fundamentals of Baking and Pastry
Bo (San Diego Culinary Institute in La Mesa, CA) Friberg
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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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Petersham Nurseries
The Boglione Family
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The Fundamental Techniques of Classic Pastry Arts
Judith Choate
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The A-List : Chef Adrianne's Finest, Vol. I
Adrianne Calvo
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Look Who’s Cooking : The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Jennifer Rachel Dutch
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939–1945)
Natacha Chevalier
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The Prehistory of Food : Appetites for Change
Chris Gosden
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The Food and Feasts of Jesus : Inside the World of First Century Fare, with Menus and Recipes
Douglas E. Neel
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939–1945)
Natacha Chevalier
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Food Culture in Japan
Ashkenazi Michael Ashkenazi
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