& 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.
FOOD & KITCHEN SCIENCE BOOKS
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!
Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet
by Jack Norris and Virginia Messina
A Consumer's Dictionary of Food Additives
by Ruth Winter
America's Food: What You Don't Know About What You Eat
by Harvey Blatt
Anticancer: A New Way of Life
by David Servan-Schreiber
Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks - Without Prescription Drugs
by Janet Brill
Cholesterol: Food, Facts and Recipes
by Juliette Kellow & Sara Lewis
(The) Complete Guide to Gluten-Free & Dairy-Free Cooking: Over 200 Delicious Recipes
by Glenis Lucas
(The) Cookbook Decoder: or Culinary Alchemy Explained
by Arthur E. Grosser, Arthur Grosser
Cook's Encyclopaedia: Ingredients And Processes
by Tom Stobart
Cookwise : The Secrets of Cooking Revealed
by Shirley Corriher
(The) Curious Cook: More Kitchen Science and Lore
by Harold McGee
Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating
by Walter C. Willett; P. J. Skerrett
Food Additives: A Shopper's Guide To What's Safe & What's Not (2007 Revised Edition) by Christine Hoza Farlow
by W. Grosch, H. -D Belitz
Food Processing Technology: Principles and Practice
by P. J. Fellows
Food Synergy: Unleash Hundreds of Powerful Healing Food Combinations to Fight Disease and Live Well
by Elaine Magee MPH, RD
I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
In Defense of Food: An Eater's Manifesto
by Michael Pollan
(The) Inquisitive Cook (Accidental Scientist)
by Anne Gardiner, Sue Wilson, the Exploratorium
On Food And Cooking
by Harold McGee
(The) Penguin Atlas of Food: Who Eats What, Where and Why
by Eric Millstone
(The) Science of Cooking
by Peter Barham
(The) Science of Good Food: The Ultimate Reference on How Cooking Works
by David Joachim, Andrew Schloss
(The) Sugar Fix: The High-Fructose Fallout That Is Making You Fat and Sick by Richard Johnson & Timothy Gower
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
What Are You Really Eating? How to Become Label Savvy
by Amanda Ursell
What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.