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Food in History
 by Reay Tannahill

Paperback Revised edition (April 1995)
UniChef.com Sales Rank: 300
Avg. Customer Rating:
Number of Reviews: 5


Cooking Essentials for the New Professional Chef (c)
by Culinary Institute of America

UniChef.com Sales Rank: 472
Avg. Customer Rating:
Number of Reviews: 1


Fundamentals of Menu Planning
by Paul J. McVety, Bradley J. Ware (Contributor)

Paperback - 240 pages (August 1, 1989)
UniChef.com Sales Rank:343


Individual Cold Dishes, Pâtés - Terrines, Galantines and Ballotines, Aspics, Pizzas and Quiches
by Denis Ruffel, Roland Bilheux, Alain Escoffier, Pierre Michalet

Hardcover - 320 pg 1 ed Vol 2 (Dec 97)

UniChef.com Sales Rank:722
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