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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Handbook of Spices, Seasonings, and Flavorings
Susheela Raghavan
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Advances in Deep-Fat Frying of Foods
Servet Gulum (Middle East Technical University, Ankara, Turkey) Sumnu
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Complete Book Of Turkish Cooking
Ayla Esen Algar
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Complete Book Of Turkish Cooking
Ayla Esen Algar
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Cookery for the Hospitality Industry
Graham Dodgshun
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Cookery for the Hospitality Industry
Graham Dodgshun
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Wine Management and Marketing Opportunities for Companies and Challenges for the Industry
Foued Cheriet
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Wine Management and Marketing Opportunities for Companies and Challenges for the Industry
Foued Cheriet
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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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Seasons of a Finger Lakes Winery
John C. Hartsock
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Wines of Eastern North America : From Prohibition to the Present-A History and Desk Reference
Hudson Cattell
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We Are What We Eat : Ethnic Food and the Making of Americans
Donna R. Gabaccia
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One Recipe Recipe Book : or, The Artist's Friend
Christopher Dunning
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Kentucky Bourbon Whiskey : An American Heritage
Michael R. Veach
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Kentucky Bourbon Whiskey : An American Heritage
Michael R. Veach
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Kentucky Bourbon Country : The Essential Travel Guide
Susan Reigler
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Kentucky Bourbon Country : The Essential Travel Guide
Susan Reigler
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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