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The art of the chocolatier : from classic confections to sensational showpieces

Chocolates and confections : formula, theory, and technique for the artisan confectioner

Cuisine and culture : a history of food and people

The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional

The International Dictionary of Food & Nutrition

The Master Dictionary of Food and Wine

Honey : composition and health benefits

Textural characteristics of world foods

Coffee basics : a quick and easy guide

Tea basics : a quick and easy guide

Caviar: Definitive Guide

Advances in Food Science and Technology, Volume 1

Book of Yields : WITH Culinary Math

Culinary Calculations : WITH Book of Yields CD-ROM

Food and Beverage Cost Control : WITH Book of Yields CD-ROM

Food and Eating in America : A Documentary Reader

Purchasing : WITH Book of Yields CD-ROM

Great balls of cheese

Rice Technology

The Science Chef : 100 Fun Food Experiments and Recipes for Kids

Cheese For Dummies

The Perfect Meal : The Multisensory Science of Food and Dining

Chocolates and confections : formula, theory, and technique for the artisan confectioner

Cuisine and culture : a history of food and people

Meat and Poultry Buyers Guide

The meat buyer's guide : beef, lamb, veal, pork and poultry

Remarkable Service and Civitello : WITH Cuisine and Culture

Meat Buyer's Guide : WITH Book of Yields CD-ROM

Quantity Food Purchasing

Book of Yields

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