The Professional Chef
The Culinary Institute of America (CIA)
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Prison Recipes and Prison Cookbooks
A.E. Stearns
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Prison Recipes and Prison Cookbooks
A.E. Stearns
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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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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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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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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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A Dictionary of Food and Nutrition
David A. (University College, London) Bender
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Beverages : technology, chemistry and microbiology
A. Varnam
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Sausage Manufacture : Principles and Practice
E Essien
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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Food Matters : Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
Carolyn A. Nadeau
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Food Matters : Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain
Carolyn A. Nadeau
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Confectionery and Chocolate Engineering : Principles and Applications
Ferenc A. Mohos
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Predictable Pleasures : Food and the Pursuit of Balance in Rural Yucatan
Lauren A. Wynne
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Predictable Pleasures : Food and the Pursuit of Balance in Rural Yucatan
Lauren A. Wynne
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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