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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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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Petersham Nurseries
The Boglione Family
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£65.00
£52.25
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Tea in China : The History of China's National Drink
John C. Evans
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Food Culture in the Near East, Middle East, and North Africa
Peter Heine
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The Prehistory of Food : Appetites for Change
Chris Gosden
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939–1945)
Natacha Chevalier
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International Cuisine
The International Culinary Schools at The Art Institutes
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£76.95
£74.19
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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£70.00
£67.75
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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American Regional Cuisine
The International Culinary Schools at The Art Institutes
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£86.95
£83.49
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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£59.50
£58.35
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