The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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The Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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The Professional Chef
The Culinary Institute of America (CIA)
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Wine Grapes : A complete guide to 1,368 vine varieties, including their origins and flavours
Jancis Robinson
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A Scent of Champagne : 8,000 Champagnes Tested and Rated
Richard Juhlin
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A Scent of Champagne : 8,000 Champagnes Tasted and Rated
Richard Juhlin
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Making Sense of Taste : Food and Philosophy
Carolyn Korsmeyer
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Wine Quality : Tasting and Selection
Keith Grainger
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Food and Eating in Medieval Europe
Martha Carlin
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Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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The Opera of Bartolomeo Scappi (1570) : L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)
Terence Scully
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Wine and Identity : Branding, Heritage, Terroir
Matt Harvey
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European Gastronomy into the 21st Century
Cailein Gillespie
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Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings
Frank Esser
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Food Culture in South America
Lovera Jose Rafael Lovera
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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