Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings
Carole J. Skelly
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Traditional Dietary Culture Of Southeast Asia : Its Formation and Pedigree
Akira Matsuyama
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Traditional Dietary Culture Of Southeast Asia : Its Formation and Pedigree
Akira Matsuyama
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Professional Cooking for Canadian Chefs, Enhanced eText
Wayne Gisslen
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Professional Cooking for Canadian Chefs, Study Guide
Wayne Gisslen
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Supervision in the Hospitality Industry
John R. Walker
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Hospitality Employee Management and Supervision : Concepts and Practical Applications
Kerry L. Sommerville
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Professional Event Coordination
Julia Rutherford Silvers
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Sauces : Classical and Contemporary Sauce Making,
James Peterson
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Food Education and Gastronomic Tradition in Japan and France : Ethical and Sociological Theories
Haruka Ueda
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Food Education and Gastronomic Tradition in Japan and France : Ethical and Sociological Theories
Haruka Ueda
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Acquired Tastes : Stories about the Origins of Modern Food
Benjamin R. Cohen
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939-1945)
Natacha Chevalier
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The Good Parenting Food Guide : Managing What Children Eat Without Making Food a Problem
Jane Ogden
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Food Culture in Central America
McDonald Michael R. McDonald
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Food in the United States, 1890-1945
Elias Megan J. Elias
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Healthy Foods : Fact versus Fiction
Goldstein Myrna Chandler Goldstein
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Storied Dishes : What Our Family Recipes Tell Us About Who We Are and Where We've Been
Berzok Linda Murray Berzok
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