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Cooking, Food & Wine Textbooks

Total Records: 74
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Cooking, Food & Wine
Baking
Canning & Preserving
Culinary Arts & Techniques
Drinks & Beverages
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Foods: A Scientific Approach, by Charley, 3rd Edition Foods: A Scientific Approach, by Charley, 3rd Edition
Pretend Soup and Other Real Recipes: a Cookbook for Preschoolers and Up, by Katzen, Grades Kindergarten - 3 Pretend Soup and Other Real Recipes: a Cookbook for Preschoolers and Up, by Katzen, Grades Kindergarten - 3
Aphrodite Aphrodite
Event Entertainment and Production, by Sonder Event Entertainment and Production, by Sonder
Art Of Nutritional Cooking, by Baskette, 3rd Edition Art Of Nutritional Cooking, by Baskette, 3rd Edition
Developing The Leader Within You, by Maxwell, Workbook Developing The Leader Within You, by Maxwell, Workbook
Around the Tuscan Table: Food, Family, and Gender in 20th-Century Florence, by Counihan Around the Tuscan Table: Food, Family, and Gender in 20th-Century Florence, by Counihan
Healing Teas Healing Teas
Bowes and Church Bowes and Church's Food Values of Portions Commonly Used, by Pennington, 17th Edition
Food and Culture, by Kittler, 4th Edition Food and Culture, by Kittler, 4th Edition
Anthropology of Food and Body: Gender, Meaning, and Power, by Counihan Anthropology of Food and Body: Gender, Meaning, and Power, by Counihan
Supervision in the Hospitality Industry, by Miller, 4th Edition, Workbook Supervision in the Hospitality Industry, by Miller, 4th Edition, Workbook
Hospitality Strategic Management: Concepts and Cases Hospitality Strategic Management: Concepts and Cases
Blatant Raw Foodist Propaganda Blatant Raw Foodist Propaganda
Math for Life and Food Service, by Gudmundsen, Worktext Math for Life and Food Service, by Gudmundsen, Worktext
Introduction To The Hospitality Industry, by Powers, 6th Edition Introduction To The Hospitality Industry, by Powers, 6th Edition
Food in the Ancient World from A to Z Food in the Ancient World from A to Z
The Fat Flush Foods The Fat Flush Foods
Foods: Experimental Perspectives, by McWilliams, 5th Edition Foods: Experimental Perspectives, by McWilliams, 5th Edition
Food and Culture: A Reader Food and Culture: A Reader
Introduction to Management in the Hospitality Industry, by Powers, 8th Edition Introduction to Management in the Hospitality Industry, by Powers, 8th Edition
Nutrition for Foodservice and Culinary Professionals, by Drummond, 5th Edition Nutrition for Foodservice and Culinary Professionals, by Drummond, 5th Edition
Invention of the Restaurant: Paris and Modern Gastronomic Culture, by Spang Invention of the Restaurant: Paris and Modern Gastronomic Culture, by Spang
Handbook of Milk Composition Handbook of Milk Composition

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