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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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Advertising, Alcohol Consumption, and Mortality : An Empirical Investigation
Peter A. Cook
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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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Beer : Health and Nutrition
Charles W. (Professor and Head of Malting and Brewing Scienc Bamforth
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Food in Early Modern Europe
Ken (University of the Pacific, USA) Albala
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Saberes con sabor : Culturas hispanicas a traves de la cocina
Conxita (the University of Wyoming, USA) Domenech
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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Butterflies and All Things Sweet Deluxe Edition : The Story of Ms. B's Cakes
Bonnae,,Ong,A.,Chester,,Tinslay,Petrina Gokson
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Seed Technology: Progress and Recent Advances
J.B.Patel & M.A. Vaddoria
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Dictionary of Nutrition and Food Technology
Arnold E. (both of University College, London) Bender
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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The Kitchen and the Studio : A Memoir of Food and Art
Mallory M O'Connor
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Elementary Agriculture: Vol.II
Kanchan Nainwal, Navin Chandra Nainwal & A. Arunachalam
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Baking for Special Diets
Richard J. Coppedge
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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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Foodservice Planning : Layout, Design, and Equipment
Lendal H. Kotschevar
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On Baking : A Textbook of Baking and Pastry Fundamentals
Sarah R. Labensky
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Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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