The Cheeses of Italy: Science and Technology
The Cheeses of Italy: Science and Technology by Marco Gobbetti English | PDF,EPUB | 2018 | 281 Pages | ISBN : 3319898531 | 51.77 MB...
Category: Cooking & Food
Professional Baking, Seventh Edition
Professional Baking, Seventh Edition By Wayne Gisslen English | True PDF | 2017 | 791 Pages | ISBN : 1119148448 | 28.75 MB Professional Baking,...
Catering: A Guide to Managing a Successful Business Operation, Second Edition
Catering: A Guide to Managing a Successful Business Operation, Second Edition By Bruce Mattel English | True PDF | 2016 | 322 Pages | ISBN...
Baking and Pastry: Mastering the Art and Craft, Third Edition
Baking and Pastry: Mastering the Art and Craft, Third Edition By The Culinary Institute of America (CIA) English | True PDF | 2016 | 1138...
The Professional Chef, Ninth Edition
The Professional Chef, Ninth Edition By The Culinary Institute of America (CIA) English | True PDF | 2011 | 1235 Pages | ISBN : 0470421355...
The Art of the Confectioner: Sugarwork and Pastillage
The Art of the Confectioner: Sugarwork and Pastillage By Ewald Notter English | True PDF | 2012 | 369 Pages | ISBN : 0470398922 |...
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces By Ewald Notter English | True PDF | 2011 | 417 Pages | ISBN...
Professional Cake Decorating, Second Edition
Professional Cake Decorating, Second Edition by Toba M. Garrett English | True PDF | 2012 | 417 Pages | ISBN : 0470380098 | 11.89 MB...
Professional Cooking, Eight Edition
Professional Cooking, Eight Edition By Wayne Gisslen English | True PDF | 2015 | 1074 Pages | ISBN : 1118636724 | 112.79 MB Professional Cooking,...
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner By Peter P. Greweling English | True PDF | 2013 | 546 Pages |...