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2024-04-19 4:44 pm
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What to Eat
by
Marion Nestle
Paperback, 2007
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- NES
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
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
Understanding Baking
by
Joseph Amendola
Paperback, 2002
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- AME
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
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
Food Presentation Secrets: Styling Techniques of Professionals
by
Cara Hobday
Hardcover, 2010
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- HOB
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
The Ethnic market food guide
by
Lane Morgan
Paperback, 1997
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- MOR
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
The Poultry Buyers Guide
by
NAMP North American Meat Processors Association
Paper Book, 2004
Tags
Reference--Sourcebook/Handbook
Call number
Sourcebook/Handbook -- ASS
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