Title: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, Author: Librairie Larousse
Title: Escoffier: The Complete Guide to the Art of Modern Cookery / Edition 2, Author: H. L. Cracknell
Title: Institut Paul Bocuse Gastronomique: The Definitive Step-by-Step Guide to Culinary Excellence, Author: Institut Paul Bocuse
Title: Under Pressure: Cooking Sous Vide, Author: Thomas Keller
Title: Modernist Cuisine at Home, Author: Nathan Myhrvold
Title: Table for One, Author: Gabrielle Mcbay
Title: Heston Blumenthal at Home, Author: Heston Blumenthal
Title: Dictionary of Food Ingredients / Edition 5, Author: Robert S. Igoe
Title: Butchering, Processing and Preservation of Meat, Author: Frank G. Ashbrook
Title: Culinary Math / Edition 4, Author: Linda Blocker
Title: Sweet Treats around the World: An Encyclopedia of Food and Culture, Author: Timothy G. Roufs
Title: Cooking With The Bears: Healthy Recipes by Hairy Men, Author: Angelo Sindaco
Title: Food Styling: The Art of Preparing Food for the Camera / Edition 1, Author: Delores Custer
Title: What to Cook and How to Cook It, Author: Jane Hornby
Title: Modernist Cuisine at Home, Author: Maxime Bilet
Title: Farmers' Markets: Success, Failure, and Management Ecology, Author: Garry Owen Stephenson
Title: Food: A Dictionary of Literal and Nonliteral Terms, Author: Robert Palmatier
Title: 365 Rezepte für jeden Tag, Author: Toni Mörwald
Title: Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1 / Edition 2, Author: Marion Eugene Ensminger
Title: Food Studies: An Introduction to Research Methods, Author: Jeff Miller

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