The Professional Chef
The Culinary Institute of America (CIA)
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Concepts of Dehydration and Drying for Small-scale Food Processors
Donald G (University of Guelph, Canada) Mercer
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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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Vineyards, Rocks, and Soils : The Wine Lover's Guide to Geology
Alex (Emeritus Professor of Earth Sciences, Emeritus Professo Maltman
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Food and Wine Pairing : A Sensory Experience
Robert J. (Hospitality & Restaurant Management Program, Un Harrington
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£63.95
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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The Elements of Dessert
Francisco J. (The Culinary Institute of America, Hyde Park, NY Migoya
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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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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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Frozen Desserts
The Culinary Institute of America (CIA)
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£61.00
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Professional Cake Decorating
Toba M. (Institute of Culinary Education) Garrett
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£61.00
£59.35
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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
£67.75
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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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£55.00
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Grape vs. Grain : A Historical, Technological, and Social Comparison of Wine and Beer
Charles (University of California, Davis) Bamforth
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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£58.35
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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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The Good Parenting Food Guide : Managing What Children Eat Without Making Food a Problem
Jane (University of Surrey) Ogden
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£44.75
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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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£92.00
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