Title: The Jemima Code: Two Centuries of African American Cookbooks, Author: Toni Tipton-Martin
Title: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner / Edition 2, Author: Peter P. Greweling
Title: My Bombay Kitchen: Traditional and Modern Parsi Home Cooking / Edition 1, Author: Niloufer Ichaporia King
Title: Wedding Cake Art and Design: A Professional Approach / Edition 1, Author: Toba M. Garrett
Title: Modernist Cuisine: The Art and Science of Cooking, Author: Nathan Myhrvold
Title: Food Styling: The Art of Preparing Food for the Camera / Edition 1, Author: Delores Custer
Title: The Advanced Professional Pastry Chef / Edition 1, Author: Bo Friberg
Title: The Elements of Dessert / Edition 1, Author: Francisco J. Migoya
Title: A Companion to California Wine: An Encyclopedia of Wine and Winemaking from the Mission Period to the Present / Edition 1, Author: Charles L. Sullivan
Title: The Fundamental Techniques of Classic Pastry Arts, Author: French Culinary Institute
Title: Matzoh Ball Gumbo: Culinary Tales of the Jewish South, Author: Marcie Cohen Ferris
Title: Modern Garde Manger: A Global Perspective / Edition 1, Author: Robert B Garlough
Title: Soda Politics: Taking on Big Soda (And Winning) / Edition 1, Author: Marion Nestle
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