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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