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The Noma Guide to Fermentation by
Call Number: FVTC General Collection (TP371.44 R43 2018)
Includes koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables.
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world by
Call Number: FVTC General Collection (TP371.44 K369 2012)
Hotel Yearbook 2018 - Sustainable Hospitality
Selected E-Books: Culinary & Hospitality
Books in the General Collection: Culinary & Hospitality
The Food Lab by
Call Number: TX651.L526 2015
Healthy Happy Vegan Kitchen by
Call Number: TX837 .P3263 2015
Salt, Fat, Acid, Heat : mastering the elements of good cooking by
Call Number: TX651.N67 2017
Publication Date: 2017-04-25
A Taste of Cowboy by
Call Number: TX715.2 W47 R686 2015