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7,845 Books found.
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Showing books
1
through 10 of 7,845:
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Items per page:
10 | 20 | 50 | 100 |
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| 1. |
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Understanding Food: Principles and Preparation
by Amy Christine Brown
Hardcover,
Thomson Learning
(March 2007)
List Price: $125.95
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| 2. |
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Principles and Practices of Winemaking
by Roger B. Boulton (Editor), Linda F. Bisson, Ralph E. Kunkee, Vernon L. Singleton
Hardcover,
Kluwer Academic Pub
(October 1998)
List Price: $185.00
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| 3. |
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The Flavor Bible: The Essential Guide to Pairing Flavors in Today's Kitchen
by Andrew Dornenburg, Barry Salzman (Photographer)
Book,
Little, Brown and Company
(June 2008)
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| 4. |
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Microbiology: Principles and Explorations
by Jacquelyn G. Black
Hardcover,
John Wiley & Sons Inc
(November 2004)
Other Formats:
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Paperback |
List Price: $166.15
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| 5. |
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Bowes & Church's Food Values of Portions Commonly Used
by Jean A. Pennington, Judith Spungen, MS, rd Douglass, Judith Spungen Douglass
Paperback,
Lippincott Williams & Wilkins
(March 2004)
List Price: $65.95
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| 6. |
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Understanding Food: Principles and Preparation
by Amy Brown, Amy Christine Brown
Hardcover,
Thomson Learning
(August 2003)
List Price: $125.95
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| 7. |
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Introductory Foods
by Marion Bennion, Barbara Scheule
Hardcover,
Prentice Hall
(July 2003)
Other Formats:
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Book |
Hardcover |
Paperback |
List Price: $110.00
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| 8. |
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Foodservice Organizations: A Managerial And Systems Approach
by Marian C. Spears, Mary B. Gregoire
Paperback,
Prentice Hall
(June 2006)
List Price: $80.00
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| 9. |
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Magic Foods for Better Blood Sugar
by Marianne Wait
Hardcover,
Reader's Digest Association
(October 2006)
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| 10. |
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Servsafe Coursebook
by Nra Educational Foundation (Editor)
Paperback,
John Wiley & Sons Inc
(February 2004)
List Price: $91.00
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Showing books
1
through 10 of 7,845:
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