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21
How to read a french fry : and other stories of intriguing kitchen science
How to read a french fry : and other stories of intriguing kitchen science
Parsons, Russ, 594.5-P269h | Houghton mifflin company | 2001 594.5-P269h,
22
Take big bites : adventures around the world and across the table : Linda Ellerbee
Take big bites : adventures around the world and across the table : Linda Ellerbee
Ellerbee, Linda, 594.54-E45t | Putnam's Sons | 2005 594.54-E45t,
23
El Bulli, 2004
El Bulli, 2004
Adria, Ferran., 594.54-A243e-R | El Bulli | 2005 594.54-A243e-R,
24
El Bulli, 2003
El Bulli, 2003
Adria, Ferran., 594.54-A243e-R | El Bulli | 2005 594.54-A243e-R,
25
Introductory foods
Introductory foods
Bennion, Marion, 594-B472i | Prentice Hall | 2000 594-B472i,
26
Cooking for fifty : The complete reference and cookbook
Cooking for fifty : The complete reference and cookbook
Holden, Chet, 594.5021-H726c | John Wiley & Sons | 1992 594.5021-H726c,
27
Nutrition for foodservice managers : Concepts, applications, & management
Nutrition for foodservice managers : Concepts, applications, & management
Khan, Mahmood A., 594.5-K45n | John Wiley & Sons | 1998 594.5-K45n,
28
The recipe writer's handbook
The recipe writer's handbook
Ostmann, Barbara Gibbs, 594.5021-O85r-R | John Wiley & Sons | 1997 594.5021-O85r-R,
29
Advanced Professional Cooking
Advanced Professional Cooking
Gisslen, Wayne, 594.5-G535a | John Wiley & Sons | 1992 594.5-G535a,
30
Martha Stewart's Hors d'Oeuvres
Martha Stewart's Hors d'Oeuvres
Stewart, Martha, 594.54-S851m | Harmony books | 1984 594.54-S851m,
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