The Professional Chef
The Culinary Institute of America (CIA)
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Prison Recipes and Prison Cookbooks
A.E. (Ami Stearns an Assistant Professor in the Department of Stearns
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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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A Scent of Champagne : 8,000 Champagnes Tasted and Rated
Richard Juhlin
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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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Kotschevar/Management by Menu 3rd Edition PKG + Dittmer/Cost Control 8th Edition SET
Paul R. Dittmer
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Petersham Nurseries
The Boglione Family
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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The Prehistory of Food : Appetites for Change
Chris Gosden
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Food Culture in the Near East, Middle East, and North Africa
Peter Heine
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Look Who’s Cooking : The Rhetoric of American Home Cooking Traditions in the Twenty-First Century
Jennifer Rachel Dutch
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Food in Wartime Britain : Testimonies from the Kitchen Front (1939–1945)
Natacha Chevalier
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Tea in China : The History of China's National Drink
John C. Evans
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![[ 4 Books in 1 ] - Libro Di Cucina Con Oltre 500 Pagine a Colori Di Ricette Internazionali - Ricettario Scritto in Italiano : A Complete Cookbook With Many Recipes From 4 Continents ! Full Color Hardb - Book](http://hive.dmmserver.com/media/356/97818025/9781802530629.jpg "[ 4 Books in 1 ] - Libro Di Cucina Con Oltre 500 Pagine a Colori Di Ricette Internazionali - Ricettario Scritto in Italiano : A Complete Cookbook With Many Recipes From 4 Continents ! Full Color Hardb - Book")
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International Cuisine
The International Culinary Schools at The Art Institutes
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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