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Browsing “Reference” (Showing 1 - 20 of 647 results)

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  • Culinary Math Principles and Applications

    by Michael J. McGreal, Linda J. Padilla
    • Edition: 3rd
    • Format: Fixed
    • $40.95 - $81.90 CAD

  • The Science of Cooking

    Every question answered to perfect your cooking
    by Stuart Farrimond
    • Format: Reflowable
    • $17.64 CAD

  • Wine Folly: Magnum Edition

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

  • The Art of Charcuterie

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

  • Ball Blue Book of Canning and Preserving Recipes

    by Various
    • Format: Reflowable
    • $12.99 CAD

  • The New Cooking School Cookbook

    Fundamentals
    • Format: Reflowable
    • $29.99 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

  • Vino Italiano

    The Regional Wines of Italy
    by Joseph Bastianich; David Lynch
    • Format: Reflowable
    • $6.99 CAD

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

    by Research Chefs Association
    • Edition: 1st
    • Format: Fixed
    • $21.00 - $50.00 CAD

  • Creating Your Culinary Career

    by Ronald Hayes; The Culinary Institute of America (CIA)
    • Edition: 1st
    • Format: Fixed
    • $21.00 - $50.00 CAD

  • Field Guide to Meat

    How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
    by Aliza Green
    • Format: Reflowable
    • $12.99 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

  • Field Guide to Seafood

    How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
    by Aliza Green
    • Format: Reflowable
    • $12.99 CAD

  • Wine Simple

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

  • Culinary Reactions

    The Everyday Chemistry of Cooking
    by Simon Quellen Field
    • Format: Reflowable
    • $4.00 - $15.99 CAD

  • Creating Your Culinary Career

    by The Culinary Institute of America
    • Format: Fixed
    • $17.15 - $54.95 CAD

  • The Oxford Companion to Beer

    by Garrett Oliver
    • Edition: 1st
    • Format: Reflowable
    • $41.56 - $63.94 CAD

  • The Flavor Thesaurus

    A Compendium of Pairings, Recipes and Ideas for the Creative Cook
    by Niki Segnit
    • Edition: 1st
    • Format: Reflowable
    • $16.17 - $29.40 CAD

  • Mastering the Art of French Cooking, Volume 1

    A Cookbook
    by Julia Child; Louisette Bertholle; Simone Beck
    • Format: Reflowable
    • $25.99 CAD

  • Food of Jamaica

    Authentic Recipes from the Jewel of the Caribbean
    by John DeMers
    • Format: Reflowable
    • $12.99 CAD
Showing 1 - 20 of 647 results
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