The Professional Chef
The Culinary Institute of America (CIA)
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Managing Employees in Foodservice Operations
David K. Hayes
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Supervision in the Hospitality Industry : Leading Human Resources
John R. Walker
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Martinez Montino
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Food Power Politics : The Food Story of the Mississippi Civil Rights Movement
Bobby J. Smith II
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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Beyond the Kitchen Table : Black Women and Global Food Systems
Priscilla McCutcheon
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Boardinghouse Women : How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America
Elizabeth S. D. Engelhardt
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Lentils : Production, Processing Technologies, Products, and Nutritional Profile
Jasim Ahmed
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Lentils : Production, Processing Technologies, Products, and Nutritional Profile
Jasim Ahmed
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Format: eBook (EPUB)
Beyond the Kitchen Table : Black Women and Global Food Systems
Priscilla McCutcheon
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Format: eBook (PDF)
Food Power Politics : The Food Story of the Mississippi Civil Rights Movement
Bobby J. Smith II
Download - Immediately Available
Format: eBook (PDF)
Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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Format: eBook (PDF)
Boardinghouse Women : How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America
Elizabeth S. D. Engelhardt
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The Prehistory of Food : Appetites for Change
Chris Gosden
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The Ni'matnama Manuscript of the Sultans of Mandu : The Sultan's Book of Delights
Norah M. Titley
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Consuming Passions : The Uses of Cannibalism in Late Medieval and Early Modern Europe
Merrall L. Price
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Chocolate : History, Culture, and Heritage
Louis E. Grivetti
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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Advances in Food and Nutrition Research
Steve Taylor
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