Saberes con sabor : Culturas hispanicas a traves de la cocina
Conxita (the University of Wyoming, USA) Domenech
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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Baking for Special Diets
Richard J. Coppedge
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Modern Initiatives for Sustainable Food Production
Friedrich Huth and Sara D. Garduno-Diaz
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Advanced Fermentation and Cell Technology
Urvashi Swami and Kunwar Digvijay Singh Thakur
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£159.00
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International Cuisine
The International Culinary Schools at The Art Institutes
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Wine Tasting : A Professional Handbook
Ronald S. (Brock University, Cool Climate Oenology and Viticu Jackson
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Ethnic American Food Today : A Cultural Encyclopedia
Lucy M., PhD, Director, Center for Food and Culture, Bowling Gre Long
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£177.00
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American Regional Cuisine
The International Culinary Schools at The Art Institutes
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Exploring Wine
Steven Kolpan
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Practical Food and Beverage Cost Control
Clement (Consultant to the Hospitality Industry) Ojugo
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Ale, Beer and Brewsters in England : Women's Work in a Changing World, 1300-1600
Judith M. (Professor of History, Professor of History, Univer Bennett
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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Hard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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Food and Society in Classical Antiquity
Peter (University of Cambridge) Garnsey
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Whites and Reds : A History of Wine in the Lands of Tsar and Commissar
Stephen V. (Professor of History, Professor of History, Sonom Bittner
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£92.00
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Presenting Service : The Ultimate Guide for the Foodservice Professional
Lendal H. (Formerly of Michigan State University) Kotschevar
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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