The Professional Chef
The Culinary Institute of America (CIA)
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Food Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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The Prehistory of Food : Appetites for Change
Chris Gosden
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Predictable Pleasures : Food and the Pursuit of Balance in Rural Yucatan
Lauren A. Wynne
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Predictable Pleasures : Food and the Pursuit of Balance in Rural Yucatan
Lauren A. Wynne
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Food Quality and Consumer Value : Delivering Food that Satisfies
Monika J.A. Schroder
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Eating While Black : Food Shaming and Race in America
Psyche A. Williams-Forson
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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