The Professional Chef
The Culinary Institute of America (CIA)
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Handbook of Nuts : Herbal Reference Library
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Dr. John's Healing Psoriasis Cookbook
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On Baking : Pearson New International Edition
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Sustainable Viticulture : The Vines and Wines of Burgundy
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Wines and Wineries of California's Central Coast : A Complete Guide from Monterey to Santa Barbara
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Confectionery and Chocolate Engineering : Principles and Applications
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Confectionery and Chocolate Engineering : Principles and Applications
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The Wine Revolution in France : The Twentieth Century
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Handbook of Nuts : Herbal Reference Library
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Predictable Pleasures : Food and the Pursuit of Balance in Rural Yucatan
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Predictable Pleasures : Food and the Pursuit of Balance in Rural Yucatan
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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Food Quality and Consumer Value : Delivering Food that Satisfies
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Eating While Black : Food Shaming and Race in America
Psyche A. Williams-Forson
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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Beverages : technology, chemistry and microbiology
A. Varnam
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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Food Labeling : Toward National Uniformity
Institute of Medicine
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Opportunities in the Nutrition and Food Sciences : Research Challenges and the Next Generation of Investigators
Institute of Medicine
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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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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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