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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Bayou Harvest : Subsistence Practice in Coastal Louisiana
Helen A. Regis
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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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Professional Baking
Wayne (The Culinary Institute of America) Gisslen
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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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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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Petersham Nurseries
The Boglione Family
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International Cuisine
The International Culinary Schools at The Art Institutes
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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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American Regional Cuisine
The International Culinary Schools at The Art Institutes
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Modern Batch Cookery
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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Techniques of Healthy Cooking
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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