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  1. 1
    Published 2001
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    Le Cordon Bleu kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu.
  2. 2
    Published 2000
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    Flexible working in food retailing : a comparison between France, Germany, the United Kingdom and Japan /
  3. 3
    by Allport, Susan
    Published 2000
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    The primal feast : food, sex, foraging, and love /
  4. 4
    by Lawson, Nigella, 1960-
    Published 1999
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    How to eat : the pleasures and principles of good food /
  5. 5
    by Bringéus, Nils-Arvid
    Published 2001
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    Man, food and milieu : a Swedish approach to food ethnology /
  6. 6
    Published 2002
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    Food and nutrition : Australasia, Asia and the Pacific /
  7. 7
    by Bannerman, Colin
    Published 1998
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    Acquired tastes : celebrating Australia's culinary history /
  8. 8
    by Sutton, David E.
    Published 2001
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    Remembrance of repasts : an anthropology of food and memory /
  9. 9
    Published 1997
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    Food and culture : a reader /
  10. 10
    by Neuhaus, Thomas W.
    Published 1998
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    The informed chef.
  11. 11
    by Langran, Ann
    Published 1994
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    Has it gone off? /
  12. 12
    by Bell, Chris, Kyriakides, Alec
    Published 1998
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    Listeria : a practical approach to the organism and its control in foods /
  13. 13
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    A dictionary of gastronomy, /
  14. 14
    by McGee, Harold
    Published 1992
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    The curious cook : taking the lid off kitchen facts and fallacies.
  15. 15
    by Tannahill, Reay
    Published 2002
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    Food in history /
  16. 16
    by Millstone, Erik, Lang, Tim
    Published 2003
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    The atlas of food : who eats what, where and why /
  17. 17
    Published 2003
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    Encyclopedia of food and culture /
  18. 18
    Published 1991
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    Ladies a plate : change and continuity in the lives of New Zealand women /
  19. 19
    by Dignan, C. A.
    Published 1994
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    The Pacific Islands food composition tables /
  20. 20
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    Bender's dictionary of nutrition and food technology /
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