Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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Food and Wine Pairing : A Sensory Experience
Robert J. (Hospitality & Restaurant Management Program, Un Harrington
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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 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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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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£61.00
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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
£69.25
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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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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Hard to Swallow : A Brief History of Food
Richard W. (University of Leeds) Lacey
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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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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£139.99
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Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
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£157.99
£154.29
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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The Professional Chef
The Culinary Institute of America (CIA)
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Beer : Health and Nutrition
Charles W. (Professor and Head of Malting and Brewing Scienc Bamforth
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£163.95
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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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