Title: Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, Author: Librairie Larousse
Title: Escoffier: The Complete Guide to the Art of Modern Cookery / Edition 2, Author: H. L. Cracknell
Title: Food and World Culture: Issues, Impacts, and Ingredients [2 volumes], Author: Linda S. Watts
Title: The Chemistry of Cookery, Author: W. Mattieu Williams
Title: Starches: Characterization, Properties, and Applications / Edition 1, Author: Andrea Bertolini
Title: The French Chef Handbook: La cuisine de reference, Author: Michel Maincent-Morel
Title: Food Studies: An Introduction to Research Methods, Author: Jeff Miller
Title: 365 Rezepte für jeden Tag, Author: Toni Mörwald