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Culinary Biographies
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CULINARY REFERENCE BOOKS

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Frommer's 500 Places for Food and Wine Lovers
by Holly Hughes

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

The Concise World Atlas of Wine
by Hugh Johnson

Hugh Johnson's Pocket Wine Book 2010: 33rd Edition
by Hugh Johnson

Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way   by Kate Heyhoe

Cook's Encyclopaedia: Ingredients And Processes
by Tom Stobart

Edible Wild Plants and Herbs   by Pamela Michael

(The) Vegan Cook's Bible   by Pat Crocker

99 Fabulous Food Websites You Can't Eat Without
by Peter Spellos, Jim Spellos

(The) Art of the Table: A Complete Guide to Table Setting, Table Manners and Tableware  by Suzanne Von Drachenfels

Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America's Great Barbecue Regions   by Michael Karl Witzel

(The) Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition by Elizabeth Riely

Chef's Garden: Fresh Produce from Small Spaces
by Terence Conran

Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites, 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best  By Andrew Dornenburg & Karen Page

(The) Cookbook Decoder or Culinary Alchemy Explained
by Arthur E. Grosser, Arthur Grosser

Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way   by Kate Heyhoe

Cook's Encyclopaedia: Ingredients And Processes   by Tom Stobart

The Cook's Essential Kitchen Dictionary  By Jacques L. Rolland

Culinary Artistry  By Andrew Dornenburg & Karen Page

Dining Out: Secrets from America’s Leading Critics, Chefs and Restaurateurs  By Andrew Dornenburg & Karen Page

Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate  by Clay Gordon

Edible Wild Plants and Herbs   by Pamela Michael

Escoffier : The Complete Guide to the Art of Modern Cookery by H. L. Cracknell, R. J. Kaufmann

Everything You Pretend to Know About Food: And Are Afraid Someone Will Ask by Nancy Rommelmann

(The) Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page and Andrew Dornenburg

Food And Drink in Argentina: A Guide for Tourists And Residents
by Dereck Foster, Richard Tripp

(The) Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge   by David Kamp and Marion Rosenfeld

Fresh Choices: More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic  by Rochelle Davis, David Joachim

Gary Vaynerchuk's 101 Wines: Guaranteed to Inspire, Delight, and Bring Thunder to Your World   by Gary Vaynerchuk

(The) Great Tea Rooms of America  by Bruce Richardson

Heard it Through the Grapevine: The Things You Should Know to Enjoy Wine   by Matt Skinner

How to Improve Dining Room Service: Includes a Restaurant Performance Evaluation Guide    by Richard Saporito

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

Larousse Gastronomique (2001 revised)  Prosper Montagne (Editor)

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, Trade Version (3rd Ed)
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

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

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

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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