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Practical cookery for the Level 3 NVQ and VRQ Diploma.

Food and beverage service for levels 1 and 2

A Dark History of Sugar

Food is culture

Chemistry in Your Kitchen

Wine and food handbook: aide-memoire for the sommelier and the waiter.

OCR home economics for A2: food, nutrition and health today

Revolting Recipes from History

Home made summer

Controlling restaurant & food service operating costs - 5

Science of Food: An Exploration of What We Eat and How We Cook

Designs and Sketches for elBulli

Chefs' Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home

The land of the five flavors: a cultural history of Chinese cuisine

Jamie Oliver: campaigning chef

Tapas With Liam Tomlin

Friends. Food. Flavour: Great South African Recipes

Bar & beverage operation: ensuring success & maximum profit - 11

Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate

Nutrition labeling: issues and directions for the 1990s

Food labeling: toward national uniformity

Opportunities in the nutrition and food sciences: research challenges and the next generation of investigators

Chocolate: food of the gods

American food by the decades

Healthy foods: fact versus fiction

Storied dishes: what our family recipes tell us about who we are and where we've been

Food Culture in Japan

Food culture in Sub-Saharan Africa

Moveable feasts: the history, science, and lore of food

Food in the ancient world

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