Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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The Professional Chef
The Culinary Institute of America (CIA)
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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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Significant Food : Critical Readings to Nourish American Literature
Ericka Birkenstein
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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Beverages : technology, chemistry and microbiology
A. Varnam
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£109.99
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Bayou Harvest : Subsistence Practice in Coastal Louisiana
Helen A. Regis
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£98.00
£79.79
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Professional Baking
Wayne (The Culinary Institute of America) Gisslen
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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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Entrepreneurship Management and Technology in Agriculture
Compiled by Prashant S. Bodake, Srinivasan Iyengar & Ami A.Khanvilkar
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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 Prehistory of Food : Appetites for Change
Chris Gosden
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Tea in China : The History of China's National Drink
John C. Evans
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Food Culture in the Near East, Middle East, and North Africa
Peter Heine
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