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American Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to…read more

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The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for…read more

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In this book Viki Geunes shows what impact his new workplace has on his repertoire.read more

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In America, each ethnic group, large or small, has preserved its distinct cuisine as an important element of its ethnic heritage and culture. This unique reference work offers annotated, bibliographic access to the cuisines of over four hundred ethnic groups…read more