The Secret Life of Chocolate
Marcos Patchett
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This is not a recipe book : INSPIRATIONAL PATISSERIE - THE JOURNEY TO A COMPLETED DESSERT
Tal Spiegel
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Introduction to Hospitality Management
Dennis R. (School of Hospitality Business Management, Washin Reynolds
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Caren Rideau : Kitchen Designer, Vintner, Entertaining at Home
Caren Rideau
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Cheese: Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups
Patrick F. Fox
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Wine Quality : Tasting and Selection
Keith Grainger
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Making Sense of Taste : Food and Philosophy
Carolyn Korsmeyer
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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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The Gastronomical Arts in Spain : Food and Etiquette
Frederick A. de Armas
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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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Food and Eating in Medieval Europe
Martha Carlin
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The Restaurant : From Concept to Operation
John R. (United States International University) Walker
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Beverages : technology, chemistry and microbiology
A. Varnam
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Crafting Brewery Culture : A Human Resources Guide for Small Breweries
Gary Nicholas
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Cooking to Save Your Life 2021
Abhijit Banerjee
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Expanding the Critical Animal Studies Imagination : Essays in Solidarity and Total Liberation
Anthony J. Nocella II
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Food Mobilities : Making World Cuisines
Daniel E. Bender
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Martinez Montino
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