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21
The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs
The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs
Page, Karen. | Little, Brown and Company | 2008
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22
(The) science of good food
(The) science of good food
Joachim, David | Robert Rose | 2008
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23
Super salads
Super salads
O'Shea, Jane | quadrille | 2007
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24
Pasta Sauces : Over 200 of the best recipes
Pasta Sauces : Over 200 of the best recipes
| hamlyn | 2007
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25
Ice Cream Machine Book
Ice Cream Machine Book
Moon, Rosemary | Apple Press | 2007
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26
500 appetizers : the only appetizer compendium you'll ever need
500 appetizers : the only appetizer compendium you'll ever need
Blake, Susannah | Ronnie Sellers Productions | 2007
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27
Discovering Korean cuisine : recipes from the best Korean restaurants in Los Angeles
Discovering Korean cuisine : recipes from the best Korean restaurants in Los Angeles
Park, Allisa. | Dream Character | 2007
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28
On cooking : a textbook of culinary fundamentals
On cooking : a textbook of culinary fundamentals
Labensky, Sarah R. | Pearson Prentice Hall | 2007
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딸림정보
딸림정보
모체등록번호 딸림등록번호 서명 별치기호 자료상태 소장처
WM0102944 SDV0000027 On cooking :a textbook of culinary fundamentals DV
WM0103145 SDV0000028 On cooking :a textbook of culinary fundamentals DV
29
(The) professional chef
(The) professional chef
Culinary Institute of America. | John Wiley & Sons, Inc | 2006
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30
Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany
Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany
Buford, Bill. | Alfred A. Knopf | 2006
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