Reference books & textbook
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The Art of Lamination
Jimmy Griffin Publications /2020-08-20 Hardcover / 188 Pages
isbn-10: 1838108238 / isbn-13: 9781838108236
The New Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies
Mage Pub /1992-12-01 Hardcover / 440 Pages
isbn-10: 0934211345 / isbn-13: 9780934211345
The Origins of Cooking: Palaeolithic and Neolithic Cooking
elBullifoundation Adrià, Ferran
Phaidon Press /2021-02-24 Hardcover / 592 Pages
isbn-10: 183866162X / isbn-13: 9781838661625
Modernist Cuisine: The Art and Science of Cooking (Chinese Edition)
Myhrvold, Nathan Young, Chris Bilet, Maxime
The Cooking Lab /2011-03-14 Hardcover / 2400 Pages
isbn-10: 7805016909 / isbn-13: 9787805016900
Esto es Ciencia y Cocina: Gastronomía científica, ciencia en la cocina (Spanish Edition)
Independently published /2023-08-18 Hardcover / 220 Pages
Successful Cheesemaking: Step-by-Step Instructions and Photos for Making Nearly Every Type of Cheese
Winstein, Merryl Carroll, Ricki
Smooth Stone Pr /2018-03-01 Paperback / 617 Pages
isbn-10: 0998595950 / isbn-13: 9780998595955
Introductory Food Chemistry
Comstock Publishing Associates /2013-07-15 Hardcover / 656 Pages
isbn-10: 0801450756 / isbn-13: 9780801450754
Modernist Cuisine at Home
Myhrvold, Nathan Bilet, Maxime Lehuta, Melissa
Cooking Lab /2013-10-06 Hardcover / 688 Pages
isbn-10: 3836546507 / isbn-13: 9783836546508
The Oxford Companion to Food (Oxford Companions)
Oxford University Press /2014-10-01 Paperback / 960 Pages
isbn-10: 0199677336 / isbn-13: 9780199677337
Larousse Wine
Hamlyn /2017-11-07 Hardcover / 656 Pages
isbn-10: 0600635090 / isbn-13: 9780600635093
