Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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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 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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Food and Wine Pairing : A Sensory Experience
Robert J. (Hospitality & Restaurant Management Program, Un Harrington
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Food Plants of the World : Identification, Culinary Uses and Nutritional Value
Ben-Erik (University of Johannesburg, South Africa) van Wyk
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Introduction to Hospitality Management
Dennis R. (School of Hospitality Business Management, Washin Reynolds
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Healthy Soils for Healthy Vines : Soil Management for Productive Vineyards
Robert (University of Melbourne, Australia) White
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Petersham Nurseries
The Boglione Family
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£65.00
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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£105.00
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Beer : Health and Nutrition
Charles W. (Professor and Head of Malting and Brewing Scienc Bamforth
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Add to Basket![[ 4 Books in 1 ] - Libro Di Cucina Con Oltre 500 Pagine a Colori Di Ricette Internazionali - Ricettario Scritto in Italiano : A Complete Cookbook With Many Recipes From 4 Continents ! Full Color Hardb - Book](http://hive.dmmserver.com/media/356/97818025/9781802530629.jpg "[ 4 Books in 1 ] - Libro Di Cucina Con Oltre 500 Pagine a Colori Di Ricette Internazionali - Ricettario Scritto in Italiano : A Complete Cookbook With Many Recipes From 4 Continents ! Full Color Hardb - Book")
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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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Seafood Handbook : The Comprehensive Guide to Sourcing, Buying and Preparation
The Editors of Seafood Business
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£70.00
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Nutrition for Foodservice and Culinary Professionals
Karen E. (Academy of Nutrition and Dietetics (formerly the A Drummond
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Drying Technologies for Foods: Fundamentals & Applications: Part III(Co-Published With CRC Press,UK)
Nema, Prabhat, Barjindar Pal Kaur and Arun Majumdar
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£85.56
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Food in Early Modern Europe
Ken (University of the Pacific, USA) Albala
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The Role of Nutrition in Maintaining Health in the Nation's Elderly : Evaluating Coverage of Nutrition Services for the Medicare Population
Institute of Medicine
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