Cooking with Herbs and Spices by Milo Miloradovich, 0486261778 by blicaPosted onAugust 15, 2018 Read More
Design and Equipment for Restaurants and Foodservice: A Management View, 3rd Edition by Costas Katsigris, 0471762482 by blicaPosted onAugust 15, 2018 Read More
How Baking Works: Exploring the Fundamentals of Baking Science by Paula I. Figoni, by blicaPosted onAugust 15, 2018 Read More
Microbial Hazard Identification in Fresh Fruits and Vegetables by Jennylynd James, 0471670766 by blicaPosted onAugust 15, 2018 Read More
Nutrition for Foodservice and Culinary Professionals by Lisa M. Brefere, 047159976X by blicaPosted onAugust 15, 2018 Read More
Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics by Albert Y. Leung, 0471471283 by blicaPosted onAugust 15, 2018 Read More
Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition by Valentino Luciani, 0471475785 by blicaPosted onAugust 15, 2018 Read More
The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer, 0471411027 by blicaPosted onAugust 15, 2018 Read More
The Advanced Professional Pastry Chef by Bo Friberg, 0471359262 by blicaPosted onAugust 15, 2018 Read More
Understanding Baking: The Art and Science of Baking by Joseph Amendola, 0471405469 by blicaPosted onAugust 15, 2018 Read More
Chef’s Book of Formulas, Yields, and Sizes by Arno Schmidt, 0471227161 by blicaPosted onAugust 15, 2018 Read More
Culinary Calculations: Simplified Math for Culinary Professionals by Terri Jones, 0471226262 by blicaPosted onAugust 15, 2018 Read More
Handbook of Meat, Poultry and Seafood Quality by Leo M. L. Nollet, 0470958324 by blicaPosted onAugust 15, 2018 Read More
Coffee: Emerging Health Effects and Disease Prevention by Yi-Fang Chu, 0470958782 by blicaPosted onAugust 15, 2018 Read More
Food Science and Technology by Geoffrey Campbell-Platt, 0470673427 by blicaPosted onAugust 15, 2018 Read More
