Understanding Baking

by Joseph Amendola
Paperback, 2002
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- AME

In the Hands of a Chef: The Professional Chef's Guide to Essential Kitchen Tools (Culinary Institute of America)

by The Culinary Institute of America
Paperback, 2007
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- CUL

The Poultry Buyers Guide

by NAMP North American Meat Processors Association
Paper Book, 2004
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- ASS

Food Finds: America's Best Local Foods and the People Who Produce Them

by Allison Engel
Paperback, 1991
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- ENG

A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest

by Donald D Heaton
Hardcover, 1997
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- HEA

Food Presentation Secrets: Styling Techniques of Professionals

by Cara Hobday
Hardcover, 2010
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- HOB

The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques

by David Joachim
Paperback, 2005
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- JOA

The Ethnic market food guide

by Lane Morgan
Paperback, 1997
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- MOR

What to Eat

by Marion Nestle
Paperback, 2007
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- NES

Greenmarket: The Complete Guide to New York City's Farmers Markets with 55 Recipes

by Pamela Thomas
Paperback, 1999
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- THO

French Cheeses: The Visual Guide to More Than 350 Cheeses from Every Region of France

by Kazuko Masui & Tomoko Yamada
Paperback, 2000
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- YAM
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