The Gourmand's Lemon. A Collection of Stories and Recipes
The Gourmand
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Add to BasketThe 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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Concepts of Dehydration and Drying for Small-scale Food Processors
Donald G (University of Guelph, Canada) Mercer
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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Vineyards, Rocks, and Soils : The Wine Lover's Guide to Geology
Alex (Emeritus Professor of Earth Sciences, Emeritus Professo Maltman
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Professional Baking
Wayne (The Culinary Institute of America) Gisslen
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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Food and Wine Pairing : A Sensory Experience
Robert J. (Hospitality & Restaurant Management Program, Un Harrington
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Add to BasketFood Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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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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The Larder : Food Studies Methods from the American South
John T. Edge
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Add to BasketTo Live and Dine in Dixie : The Evolution of Urban Food Culture in the Jim Crow South
Angela Jill Cooley
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Creole Italian : Sicilian Immigrants and the Shaping of New Orleans Food Culture
Justin A. Nystrom
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Catfish Dream : Ed Scott's Fight for His Family Farm and Racial Justice in the Mississippi Delta
Julian Rankin
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£60.00
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Add to BasketRecipes for Respect : African American Meals and Meaning
Rafia Zafar
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Puer Tea : Ancient Caravans and Urban Chic
Jinghong Zhang
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Add to BasketThe Fundamental Techniques of Classic Pastry Arts
Judith Choate
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£47.39
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Add to BasketPetersham Nurseries
The Boglione Family
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Add to BasketSeafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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Add to BasketFrozen Desserts
The Culinary Institute of America (CIA)
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