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  • The U.S. History Cookbookby Joan D'Amico; Karen E. Drummond

    Wiley 2003; US$ 15.95

    Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history... more...

  • The Coming to America Cookbookby Joan D'Amico; Karen E. Drummond

    Wiley 2005; US$ 16.95

    COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian,... more...

  • Nutrition for Foodservice and Culinary Professionalsby Karen E. Drummond; Lisa M. Brefere

    John Wiley & Sons, Inc. 2006; US$ 96.95

    Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon... more...

  • So You Are a Chefby Lisa M. Brefere; Karen E. Drummond; Brad Barnes

    Wiley 2008; US$ 19.50

    So You Are a Chef: Managing Your Culinary Career, with CD-ROM is the ultimate career guide for student and professional chefs . Whether you're seeking a job fresh from culinary school or completely changing your career path, this book will make it easy for you to brave today's intimidating culinary job market. Find expert advice on the culinary... more...

  • Nutrition for Foodservice and Culinary Professionalsby Karen E. Drummond; Lisa M. Brefere

    John Wiley & Sons, Inc. 2009; US$ 62.50

    Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs... more...

  • So You Want to Be a Chefby Lisa M. Brefere; Karen E. Drummond; Brad Barnes

    Wiley 2008; US$ 31.00

    Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition . Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The... more...

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