The Professional Chef
The Culinary Institute of America (CIA)
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Making Sense of Taste : Food and Philosophy
Carolyn Korsmeyer
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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Food Applications of Nanotechnology
Gustavo Molina
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Food Applications of Nanotechnology
Gustavo Molina
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Techniques for Analyzing Food Aroma
Ray Marsili
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Techniques for Analyzing Food Aroma
Ray Marsili
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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Antonio Latini's "The Modern Steward, or The Art of Preparing Banquets Well" : A Complete English Translation
Astarita Tommaso Astarita
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Essential Oils as Natural Food Additives : Composition, Applications, Antioxidant and Antimicrobial Properties
Luca Valgimigli
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard : Essential Works for the Study of Early Modern Women: Series
Elizabeth Spiller
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Seventeenth-Century English Recipe Books: Cooking, Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard : Essential Works for the Study of Early Modern Women: Series
Elizabeth Spiller
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Evolution of Social Ties around New Food Practices
Gilles Sere de Lanauze
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Evolution of Social Ties around New Food Practices
Gilles Sere de Lanauze
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Canning, Preserving and Pickling
Marion Harris Neil
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Food : A Dictionary of Literal and Nonliteral Terms
Palmatier Robert Palmatier
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Advances in Deep-Fat Frying of Foods
Servet Gulum (Middle East Technical University, Ankara, Turkey) Sumnu
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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![Menus from History : Historic Meals and Recipes for Every Day of the Year [2 volumes] - eBook](http://hive.dmmserver.com/media/356/97803133/9780313349317.jpg "Menus from History : Historic Meals and Recipes for Every Day of the Year [2 volumes] - eBook")
Menus from History : Historic Meals and Recipes for Every Day of the Year [2 volumes]
Clarkson Janet Clarkson
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