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Sociology on the Menu: Invitation to the Study of Food and Society
Slow Food: The Case for Taste
Bordeaux (Classic Wine Library)
The Complete Guide to Spices: The Definitive Visual Encyclopedia of Culinary Spices from Around the World, and How to Use Them
A Kitchen Handbook: Japanese Cooking (Cook's Encyclopedia)
Stuart Cookery: Recipes and History (Cooking Through the Ages)
The Dictionary of Drink: An A-Z Guide to Every Type of Beverage - Over 42,000 Entries
Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century
Beeton's Book of Household Management (Southover Historic Cookery & Housekeeping Series)
Food Combining and Digestion: Easy to Follow Techniques to Increase Stomach Power and Maximize Digestion
Mourjou: The Life and Food of an Auvergne Village
On Food and Cooking: The Science and Lore of the Kitchen
Cooking Provence: Four Generations of Recipes and Traditions
Fish
The Physiology of Taste (Penguin Classics)
The Complete Encyclopedia of Wines, Spirits and Beer
Exotic Brew: Art of Living in the Age of Enlightenment
Food in Medieval Times
Oz Clarke's Encyclopedia of Wine
Michael Broadbent's Wine Vintages (Mitchell Beazley Wine Guides)
The Book of Great Hors D'Oeuvre
The Professional Pastry Chef
Menu: Pricing and Strategy
Cooking at the Merchant House
Al Dente
Vinegar: The User Friendly Standard Text, Reference and Guide to Appreciating, Making, and Enjoying Vinegar
Larousse Gastronomique
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
The Lutece Cookbook
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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