Buy Used and New Gastronomy Books

Encapsulation and Controlled Release Technologies in Food Systems

by

ISBN 13: 9780813828558

Format: Hardcover (256 pages)
Publisher: Wiley-Blackwell
Published: 19 Jun 2007

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Voices in the Kitchen: Views of Food and the World from Working-class Mexican and Mexican American Women (Rio Grande/Rio Bravo: Borderlands Culture and Tradition)

by Meredith E. Abarca

ISBN 13: 9781585445318

Format: Paperback (264 pages)
Publisher: Texas A & M University Press
Published: 15 Dec 2006

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The Barbarian's Beverage: A History of Beer in Ancient Europe

by Max Nelson

ISBN 13: 9780415486927

Format: Paperback (224 pages)
Publisher: Routledge
Published: 11 Aug 2008

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Mes Confitures: The Jams and Jellies of Christine Ferber

by Christine Ferber

ISBN 13: 9780870136290

Format: Hardcover (305 pages)
Publisher: Michigan State University Press
Published: 30 Sep 2002

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Cooking with the Bible: Biblical Food, Feasts, and Lore

by Anthony Chiffolo,Rayner W. Hesse

ISBN 13: 9780313334108

Format: Hardcover (416 pages)
Publisher: Greenwood Press
Published: 30 Aug 2006
Other Format: Illustrated

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Menu: Pricing and Strategy (Hospitality, Travel & Tourism)

by Jack E. Miller,David V. Pavesic

ISBN 13: 9780471287476

Format: Paperback (240 pages)
Publisher: John Wiley & Sons
Published: 30 Jun 1996

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Eating Right in the Renaissance (California Studies in Food & Culture)

by Ken Albala

ISBN 13: 9780520229471

Format: Hardcover (324 pages)
Publisher: University of California Press
Published: 26 Feb 2002

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Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages

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ISBN 13: 9781859734612

Format: Paperback (256 pages)
Publisher: Berg Publishers
Published: 01 Jan 2001

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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

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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

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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

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History of Wine in America Volume 1: v. 1

by Thomas Pinney

ISBN 13: 9780520254299

Format: Paperback (572 pages)
Publisher: University of California Press
Published: 14 Sep 2007

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