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indigoBooksFood and Drink

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Recipes from L'Astrance, a three-star Michelin restaurant with only 25 seats, located near Trocadéro in Paris Pascal Barbot is one of the most highly-acclaimed chefs in the world. His discretion only serves to heighten interest in his work. This long-awaited…
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Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes…

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A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as…
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Uniting scientific and aesthetic principles with laboratory realities, students learn about the distinctive characteristics of a wide range of ingredients, and develop the skills and knowledge they need to cost-effectively create delicious and nourishing dishes.…

2011-2012 Brewers' Resource Directory

by Brewers Association

|February 16, 2011

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$163.00

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The 2011-2012 North American Brewers' Resource Directory (BRD) is a comprehensive directory of North American breweries plus suppliers, wholesalers, associations, guilds and professional publications. In addition, a U.S. franchise law summary and highlights of…

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The 22nd edition of the 2013-2014 Brewers' Resource Directory (BRD) is a comprehensive industry reference for the worldwide brewing industry. The BRD features lists of U.S. breweries, industry suppliers, control agencies, U.S. and international brewing…

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It is rare nowadays for a son to get the opportunity to spend time with his mother, especially when it is not a holiday or tragic event. The following recipes are the result of over two and a half years of arguments, fighting, aggravation, and love. While this…
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With coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.

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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and…

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