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CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

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.

NEWEST RECOMMENDED BOOK LISTINGS

Click on the title for more information and book review or to Purchase from Amazon.com - Super Saver Sale - FREE SHIPPING with $35.00 purchase!

COOKBOOKS & RECIPE BOOKS

Quick-Fix Indian: Easy, Exotic Dishes in 30 Minutes or Less
by Ruta Kahate

I Love Cinnamon Rolls!
     by Judith Fertig

I Love Corn     by Lisa Skye

Japanese Farm Food     by Nancy Singleton Hachisu

Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating     by Mindy Fox

Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better     by Seamus Mullen

American Cookery     by Amelia Simmons
(American Antiquarian Cookbook Collection)

5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness     by Camilla V. Saulsbury

80 Recipes for Your Breadmaker     by Richard Ehrlich

80 Recipes for Your Pressure Cooker     by Richard Ehrlich

America's Best Ribs     by Ardie A. Davis and Chef Paul Kirk

(The) Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer
by Barbara Unell and Judith Fertig

Bake It in a Cupcake: 50 Treats with a Surprise Inside
by Megan Seling

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants     by Christine Carroll, Jody Eddy

Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy     by Angelo Sosa and Suzanne Lenzer

(The) Foolproof Freezer Cookbook     by Ghillie James

Garlic: The Mighty Bulb     by Natasha Edwards
 

FOOD HISTORY BOOKS

Tea: History, Terroirs, Varieties
by Kevin Gascoyne, Francois Marchand, Jasmin Desharnais and Hugo Americi

Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose     by Deborah Jean Warner

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit     by Barry Estabrook
 

CULINARY BIOGRAPHY & MEMOIRS

My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
by Romney Steele

Venezia: Food and Dreams   by Tessa Kiros

Julia Child: A Life   by Laura Shapiro
 

FOOD REFERENCE BOOKS

Good Better Best Dining Out: A No-Nonsense Guide to America's Favorite Chain Restuarants     by Josh Dinar

Difford's Encyclopedia of Cocktails: 2600 Recipes
by Simon Difford
 

‘OTHER’ FOOD BOOKS

Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World     by Joel Salatin

Pie Contest in a Box: Everything You Need to Host a Pie Contest     by Gina Hyams
 

FOOD SCIENCE BOOKS

Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet
by Jack Norris and Virginia Messin

 

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