Knife Skills Illustrated – A User′s Manual
by Peter Hertzmann
ISBN 13: 9780393061789
Format: Illustrated (256 pages) Publisher: W. W. Norton & Company Published: 07 Sep 2007
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Living the Low-Carb Lifestyle: Easy Recipes for Tasty Low-Carb Snacks
by Tom Keeton, patti keeton
ISBN 13: 9780595387038
Format: Paperback (71 pages) Publisher: iUniverse.com Published: 08 Aug 2006
The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledge
by David Kamp,David Lynch
ISBN 13: 9780767926928
Format: Illustrated (144 pages) Publisher: Clarkson Potter/Ten Speed Published: 14 Oct 2008
The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
by HILLMAN
ISBN 13: 9780618249633
Format: Paperback (336 pages) Publisher: Houghton Mifflin (Trade) Published: 01 Nov 2002
How to Find Morels: Even as Others Are Coming Back Empty-handed
by Milan Pelouch,Lila Pelouch
ISBN 13: 9780472032747
Format: Paperback (112 pages) Publisher: University of Michigan Press Published: 15 Mar 2008
Tender: A Cook and His Vegetable Patch
by Nigel Slater
ISBN 13: 9781607740377
Format: Hardcover (624 pages) Publisher: Ten Speed Press Published: 26 Apr 2011
Lobsters Scream When You Boil Them: And 100 Other Myths about Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time
by Bruce Weinstein,Mark Scarbrough
ISBN 13: 9781439195376
Format: Paperback (336 pages) Publisher: Gallery Press Published: 12 Jul 2011
Brühwurst-Technologie.: Ein technologischer Leitfaden. Fleischkaufmann & Praktiker. Einsatz von Gütezeichen. Unterschiedliche Kutterverfahren. Farbe und Farbhaltung. Sensorik in der Praxis
by Horst Brauer
ISBN 13: 9783871508714
Format: Hardcover (210 pages) Publisher: Deutscher Fachverlag Published: 30 Jun 2004
A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season
by Tyler Colman
ISBN 13: 9781451650853
Format: Paperback (272 pages) Publisher: Pocket Books Published: 16 Apr 2011
The Escoffier Cookbook: Guide to the Fine Art of French Cuisine: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures (International Cookbook Series)
by Auguste Escoffier
ISBN 13: 9780517506622
Format: Hardcover (923 pages) Publisher: Crown Publications Published: 31 Dec 1975
The Book of Yields: Accuracy in Food Costing and Purchasing
by Francis T. Lynch
ISBN 13: 9780470197493
Format: Plastic Comb (297 pages) Publisher: John Wiley & Sons Published: 28 Jan 2011
In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools
by The Culinary Institute of America (CIA)
ISBN 13: 9780470080269
Format: Illustrated (176 pages) Publisher: Wiley Published: 11 Jan 2008
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