Feast: Why Humans Share Food
by Martin Jones
ISBN 13: 9780199209019
Format: Hardcover (384 pages) Publisher: OUP Oxford Published: 22 Mar 2007
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Wie werden wir für unsere Gäste interessanter?: Durch Innovation zur Differenzierung in Hotellerie und Gastronomie
by Markus Stolpmann
ISBN 13: 9783636014849
Format: Perfect Paperback (144 pages) Publisher: Redline Wirtschaft Published: Jun 2008
Wie positionieren wir uns wirkungsvoll?: Mit Fokussierung und Profil zu mehr Erfolg in Hotellerie und Gastronomie
ISBN 13: 9783636014863
Format: Perfect Paperback (168 pages) Publisher: Redline Wirtschaft Published: Jun 2007
Lexikon Tourismus: Destinationen, Gastronomie, Hotellerie, Reisemittler, Reiseveranstalter, Verkehrsträger
by
ISBN 13: 9783486250695
Format: Hardcover (804 pages) Publisher: Oldenbourg Wissensch.Vlg Published: May 2008
Gastronomisches Lexikon der Fische, Krebse und Muscheln
by Anonym Anonymus
ISBN 13: 9783861951490
Format: Paperback (244 pages) Publisher: Salzwasser-Verlag GmbH Published: 15 Dec 2009
Gastronomie Restaurantfachleute: Fachstufen 1 und 2
ISBN 13: 9783582400802
Format: Hardcover Publisher: Handwerk + Technik GmbH Published: 15 Feb 2016
Basis der guten Küche: Das neue Lehrbuch der Südtiroler Gastronomie. Mit 1000 Rezepten
ISBN 13: 9788882665326
Format: Hardcover Publisher: Athesia Tappeiner Verlag Published: 01 Apr 2009
Cooking Apicius: Roman Recipes for Today
by Sally Grainger
ISBN 13: 9781903018446
Format: Illustrated (128 pages) Publisher: Prospect Books Published: 01 Dec 2015
Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages
ISBN 13: 9781859734612
Format: Paperback (256 pages) Publisher: Berg Publishers Published: 01 Jan 2001
Sacred Cow, Mad Cow: A History of Food Fears (Arts & Traditions of the Table: Perspectives on Culinary History)
by Madeleine Ferrieres
ISBN 13: 9780231131926
Format: Hardcover (416 pages) Publisher: Columbia University Press Published: 17 Feb 2006
Mouth Wide Open: A Cook and His Appetite
by John Thorne,Matt Lewis Thorne
ISBN 13: 9780374531430
Format: Paperback (448 pages) Publisher: North Point Press Published: 25 Nov 2008
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
by American Culinary Federation,Michael Baskette,Brad Barnes
ISBN 13: 9780471723394
Format: Paperback (144 pages) Publisher: John Wiley & Sons Published: 10 Aug 2005