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Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen
Feast Here Awhile: Adventures in American Eating
Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate, and Much More
Dimensions of Food
Nutrition and Diet Therapy Reference Dictionary
Dictionary of Food Ingredients
Fish Inspection, Quality Control and HACCP: A Global Focus - Proceedings of the Conference Held May 19-24, 1996, Arlington, VA
The NI'Matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights
A Sense of Place: An Intimate Portrait of the Niebaum-Coppola Winery and the Napa Valley
Food in the USA: A Reader
French Food: On the Table, on the Page, and in French Culture
Exotic Appetites: Ruminations of a Food Adventurer
Juice Power
Great Food for Great Numbers
Concepts of Foodservice Operations and Management
Staffing Your Food Service Operation (Foodservice Employee Management Series)
The Book of Great Desserts
The Professional Pastry Chef
From Our Kitchens
Food and Wine Online: A Guide to Culinary Online Services
The Master Dictionary of Food and Wine
The Becoming a Chef Journal
The Master Dictionary of Food and Wine
Sauces: Classical and Contemporary Sauce Making
Professional Table Service
A Psychology of Food: More Than a Matter of Taste
Classical Cooking the Modern Way: Recipes
Fish: Five Language Dictionary of Fish, Crustaceans and Molluscs
Great European Chefs
The Complete Off-premise Caterer
Top book
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Author: , Harold McGee
McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture
Find McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture in our books section.
ISBN:
0340831499
Format:
Hardcover
Price:
£ 30.00
Publisher:
Hodder & Stoughton Ltd
Publication date:
2004-11-08
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