Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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The Professional Chef
The Culinary Institute of America (CIA)
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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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Cheese: Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups
Patrick F. Fox
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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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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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Beverages : technology, chemistry and microbiology
A. Varnam
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Entrepreneurship Management and Technology in Agriculture
Compiled by Prashant S. Bodake, Srinivasan Iyengar & Ami A.Khanvilkar
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Petersham Nurseries
The Boglione Family
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£65.00
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Wine Tasting : A Professional Handbook
Ronald S. (Brock University, Cool Climate Oenology and Viticu Jackson
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Steamed Breads : Ingredients, Processing and Quality
Sidi (Senior Research Scientist, Grain Growers Ltd, Australia) Huang
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£104.00
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Microwaves in the Food Processing Industry
Bernard S. (University of California, Davis, California) Schweigert
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Vesicles
Morton (Long Island University, Brooklyn, New York, USA) Rosoff
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£320.00
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Sausage Manufacture : Principles and Practice
E Essien
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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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Cheese: Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups
Patrick F. Fox
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£188.00
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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