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Mastering Brewing Science: Quality and Production

Matthew Farber, Roger Barth

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Cooking for Special Diets

Katherine Polenz, The Culinary Institute of America (CIA)
Hardcover
Mar 2014
£200.19

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American Regional Cuisine, 2nd Edition

The International Culinary Schools at The Art Institutes

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International Cuisine

The International Culinary Schools at The Art Institutes

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Mass Spectrometry in Grape and Wine Chemistry

Riccardo Flamini, Pietro Traldi

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International Cuisine

The International Culinary Schools at The Art Institutes

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Grand Finales: The Art of the Plated Dessert

Tish Boyle, Timothy Moriarty
Hardcover
Oct 1996
£200.19

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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés

John Kinsella, David T. Harvey

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Grossman's Guide to Wines, Beers, and Spirits, 7th Edition, Revised and Updated

Harold J. Grossman, Harriet Lembeck
Hardcover
Jun 1983
£142.99
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