Larousse Gastronomique: The World's Greatest Culinary Encyclopedia
by Librairie Larousse
ISBN 13: 9780307464910
Format: Illustrated (1216 pages) Publisher: Clarkson Potter Publishers Published: 13 Oct 2009
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The Book of Marmalade: Its Antecedents, Its History and Its Role in the World Today, Together With a Collection of Recipes for Marmalades and Marmalade Cookery
by C. Anne Wilson
ISBN 13: 9780812217278
Format: Illustrated (186 pages) Publisher: University of Pennsylvania Press Published: 05 Dec 1999
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
Turning the Tables: The Insider's Guide to Eating Out
by Steven A. Shaw
ISBN 13: 9780060891404
Format: Paperback (242 pages) Publisher: William Morrow Paperbacks Published: 25 Jul 2006
What Einstein Told His Cook 2 – The Sequel – Further Adventures in Kitchen Science
by Robert L. Wolke,Marlene Parrish
ISBN 13: 9780393058697
Format: Illustrated (384 pages) Publisher: W. W. Norton & Company Published: 31 May 2005
Feeding a Yen: Savoring Local Specialties, from Kansas City to Cuzco
by Calvin Trillin
ISBN 13: 9780375759963
Format: Paperback (216 pages) Publisher: Random House Trade Published: May 2004
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (P.S. (Paperback))
by Trevor Corson,Trevor Corson
ISBN 13: 9780060883515
Format: Illustrated (416 pages) Publisher: Harper Perennial Published: 07 Nov 2008
Paradox of Plenty: A Social History of Eating in Modern America (California Studies in Food & Culture) (California Studies in Food and Culture): 8
by Harvey Levenstein
ISBN 13: 9780520234406
Format: Paperback (376 pages) Publisher: University of California Press Published: 20 May 2003
Structure of Dairy Products (Society of Dairy Technology) (Society of Dairy Technology series): 4
by Adnan Tamime
ISBN 13: 9781405129756
Format: Illustrated (304 pages) Publisher: Blackwell Publishing Published: 30 Apr 2007
Chocolate: A Global History (Edible)
by Sarah Moss
ISBN 13: 9781861895240
Format: Illustrated (128 pages) Publisher: Reaktion Books Published: 25 Sep 2009
Food in Roman Britain
by Joan P. Alcock
ISBN 13: 9780752419244
Format: Illustrated (192 pages) Publisher: The History Press LTD Published: 30 Jul 2001
The Professional Pastry Chef: Fundamentals of Baking and Pastry
by Bo Friberg,Amy Kemp Friberg
ISBN 13: 9780471359258
Format: Illustrated (1040 pages) Publisher: Wiley Published: 12 Nov 2002
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