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FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

FOOD & BEVERAGE REFERENCE BOOKS page 2

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Keeping Poultry and Rabbits on Scraps
by Claude Goodchild & Alan Thompson

Kitchen Knife Skills: Techniques for Carving, Boning, Slicing, Chopping, Dicing, Mincing, Filleting
by Marianne Lumb

Knives Cooks Love: Selection. Care. Techniques. Recipes.
by Sur La Table and Sarah Jay

Larousse Gastronomique (2001 revised)
Prosper Montagne, ed

Le Repertoire De La Cuisine  by Louis Saulnier

Lonely Planet's Best in Travel 2009
by Lonely Planet Publications

(The) Master Dictionary of Food and Wine  by Joyce Rubash

(The) New American Chef:
Cooking with the Best of Flavors and Techniques
by Andrew Dornenburg & Karen Page

(The) New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
by Sharon Tyler Herbst

(The) New Food Lover's Tiptionary: More than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You   by Sharon T. Herbst

(The) New Tea Companion
by Jane Pettigrew; Bruce Richardson

On Cooking: Techniques From Expert Chefs
by Sarah R. Labensky, Alan M. Hause, Steve Labensky,
Steven Labensky (Contributor), Stacey Winters Quattrone
(Illustrator), Sarah Labensky

(The) Oxford Companion to Food
by Alan Davidson, Soun Vannithone (Illustrator)

(The) Penguin Atlas of Food: Who Eats What, Where and Why
by Eric Millstone

(The) Pocket Idiot's Guide to Superfoods
by Heidi Reichenberger McIndoo, M.S., R.D., L.D.N.

(The) Professional Chef, 7th Edition
by Culinary Institute of America

(The) Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition   by Bo Friberg

(The) Science of Good Food:
The Ultimate Reference on How Cooking Works
by David Joachim, Andrew Schloss

Secrets from the Wine Diva   by Christine Ansbacher

(The) Sommelier's Guide to Wine   by Brian Smith

Superfoods: The Healthiest Foods on the Planet
by Tonia Reinhard

SuperFoods for Babies and Children   by Annabel Karmel

(The) Tea Drinker's Handbook   by Christine Barbaste,
Francois-Xavier Delmas, and Mathias Minet

Tea in the City: New York   by Elizabeth Knight

Tips Cooks Love: Over 500 Tips, Techniques, and Shortcuts That Will Make You a Better Cook!
by Rick Rodgers

Tropical Fruit   by Desmond Tate

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats
by Steve Ettlinger

Uncommon Fruits & Vegetables : A Commonsense Guide
by Elizabeth Schneider

(The) Vegan Cook's Bible   by Pat Crocker

Vegetables from Amaranth to Zucchini
by Elizabeth Schneider

Webster's New World Dictionary of Culinary Arts
by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky

What Are You Really Eating?: How to Become Label Savvy
by Amanda Ursell

What to Drink with What You Eat
by Andrew Dornenburg, Karen Page

Why Do Donuts Have Holes?: Fascinating Facts About What We Eat And Drink     by Don Voorhees

(The) World Atlas of Wine 
by Hugh Johnson, Jancis Robinson
 

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