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Scandinavian Gourmet Cooking

by Sofie Michelsen

ISBN 13: 9781438904924

Format: Paperback (144 pages)
Publisher: AuthorHouse UK
Published: 13 Aug 2008

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Bouchon (The Thomas Keller Library)

by Jeffrey Cerciello,Michael Ruhlman,Susie Heller,Thomas Keller,Deborah Jones

ISBN 13: 9781579652395

Format: Illustrated (360 pages)
Publisher: Artisan
Published: 01 Feb 2005

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More from the Gluten-Free Gourmet: Delicious Dining without Wheat

by Bette Hagman

ISBN 13: 9780805065244

Format: Paperback (386 pages)
Publisher: St. Martin's Press
Published: 21 Jun 2000

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Healing Gourmet Eat to Fight Cancer

by Healing Gourmet, Simin Liu, Kathy Mcmanus, John Carlino

ISBN 13: 9780071457545

Format: Paperback (256 pages)
Publisher: McGraw-Hill Contemporary
Published: 01 Nov 2005

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The Chef's Compendium of Professional Recipes

by Edward Renold,David Foskett,John Fuller

ISBN 13: 9780750604901

Format: Hardcover (416 pages)
Publisher: Routledge
Published: 07 Oct 1992
Other Format: Hardcover

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Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

by Thomas Keller

ISBN 13: 9781579653514

Format: Illustrated (304 pages)
Publisher: Artisan Division of Workman Publishing
Published: 06 Oct 2008

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Healing Gourmet Eat to Beat Diabetes

by Healing Gourmet,Paresh Dandona,Melissa Stevens Ohlson,Ana Machado

ISBN 13: 9780071457552

Format: Paperback (304 pages)
Publisher: McGraw-Hill
Published: 01 Nov 2005

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The Complete Caterer: A Practical Guide to the Craft and Business of Catering: A Practical Guide to the Craft and Business of Catering, Updated and Revised

by Elizabeth Lawrence

ISBN 13: 9780385234801

Format: Illustrated (368 pages)
Publisher: Main Street Books
Published: Aug 1992

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The Pastry Chef′s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

by Glenn Rinsky,Laura Halpin Rinsky

ISBN 13: 9780470009550

Format: Illustrated (384 pages)
Publisher: Wiley
Published: 26 Mar 2008

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Culinary Artistry

by Andrew Dornenburg,Karen Page

ISBN 13: 9780471287858

Format: Illustrated (448 pages)
Publisher: Wiley
Published: 21 Oct 1996

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Frozen Desserts

by The Culinary Institute of America (CIA),Francisco J. Migoya

ISBN 13: 9780470118665

Format: Illustrated (448 pages)
Publisher: Wiley
Published: 22 Aug 2008

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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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