The Professional Chef
The Culinary Institute of America (CIA)
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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 Art and Science of Dome-Shaped Wood-Fired Ovens : Theory, Building Techniques, Thermal Profiling
Nesimi Ertugrul
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Managing Employees in Foodservice Operations
David K. Hayes
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Supervision in the Hospitality Industry : Leading Human Resources
John R. Walker
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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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Ale, Beer, and Brewsters in England : Women's Work in a Changing World, 1300-1600
Judith M. Bennett
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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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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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Tasting Tourism: Travelling for Food and Drink
Priscilla Boniface
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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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