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Browsing “Reference” (Showing 1 - 20 of 683 results)

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  • Culinary Math Principles and Applications

    by Michael J. McGreal, Linda J. Padilla
    • Edition: 3rd
    • Format: Fixed
    • From $40.95 CAD

  • Creating Your Culinary Career

    by Ronald Hayes; The Culinary Institute of America (CIA)
    • Edition: 1st
    • Format: Fixed
    • From $21.00 CAD

  • The Art of Charcuterie

    by John Kowalski, The Culinary Institute of America
    • Edition: 2nd
    • Format: Reflowable
    • $27.00 CAD

  • The Science of Good Cooking

    Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
    • Format: Reflowable
    • $24.99 CAD

  • Wine Folly: Magnum Edition

    The Master Guide
    by Madeline Puckette; Justin Hammack
    • Format: Reflowable
    • $20.99 CAD

  • The Science of Cooking

    Every Question Answered to Perfect Your Cooking
    by Dr. Stuart Farrimond
    • Format: Reflowable
    • $16.99 CAD

  • Culinology: The Intersection of Culinary Art and Food Sci...

    by Research Chefs Association
    • Edition: 1st
    • Format: Fixed
    • From $21.00 CAD

  • Wine Simple

    A Totally Approachable Guide from a World-Class Sommelier
    by Aldo Sohm; Christine Muhlke
    • Format: Reflowable
    • $13.99 CAD

  • Ball Blue Book of Canning and Preserving Recipes

    by Various
    • Format: Reflowable
    • $12.99 CAD

  • The Science of Spice

    Understand Flavor Connections and Revolutionize Your Cooking
    by Dr. Stuart Farrimond
    • Format: Reflowable
    • $14.99 CAD

  • Culinary Careers

    How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
    by Rick Smilow; Anne E. McBride
    • Format: Reflowable
    • $7.99 CAD

  • Street Food around the World: An Encyclopedia of Food and...

    by Bruce Kraig; Colleen Taylor Sen Ph.D.
    • Format: Fixed
    • From $75.71 CAD

  • The New Cooking School Cookbook

    Fundamentals
    • Format: Reflowable
    • $29.99 CAD

  • The Art of Natural Cheesemaking

    Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
    by David Asher
    • Format: Reflowable
    • $48.02 CAD

  • The Encyclopedia of Cocktails

    The People, Bars & Drinks, with More Than 100 Recipes
    by Robert Simonson
    • Format: Reflowable
    • $16.99 CAD

  • Routledge Handbook of Food Waste

    • Edition: 1st
    • Format: Reflowable
    • From $44.64 CAD

  • Saucier's Apprentice

    A Modern Guide to Classic French Sauces for the Home
    by Raymond Sokolov
    • Format: Reflowable
    • $9.99 CAD

  • A Natural History of Beer

    by Rob DeSalle; Ian Tattersall
    • Format: Fixed
    • $36.61 CAD

  • Cool Beans

    The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes [A Cookbook]
    by Joe Yonan
    • Format: Reflowable
    • $12.99 CAD

  • The Perfect Loaf

    The Craft and Science of Sourdough Breads, Sweets, and More: A Baking Book
    by Maurizio Leo
    • Format: Reflowable
    • $18.99 CAD
Showing 1 - 20 of 683 results
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