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A Meat Professional's Guide to Butchering & Merchandising...More

Once taboo foods like crusty breads and indulgent cakes are no longer off limits to gluten-free customers....More

This Toolkit, which comes with almost three dozen different problem solving activities designed to get participants to think more creatively, analytically and quickly, can be a great team-building vehicle as well....More

The Journey, the Struggle, the Culture and How One Unrelenting Chef is Changing the Way Patients in Hospitals are Fed....More

New Orleans food personality Poppy Tooker explores great regional cuisine and recipes...More

Ree Drummond brings her award-winning blog to print...More

John W. FischerThe Culinary Institute of AmericaDelmar Cengage Learning, 2011 Humboldt Fog, Constant Bliss and Barely Buzzed. What are these, and where...More

Savor: Mindful Eating, Mindful Life By Thich Nhat Hanh and Dr. Lilian CheungHarperOne, March 9, 2010 Did you enjoy Michael Pollan's The Omnivore's Dilemma...More

This no-frills cookbook delivers wheat-free, dairy-free and refined sugar-free recipes...More

This highly authoritative and practical tool can help you improve your sustainability initiatives....More

Modern Food Service Purchasing: Business Essentials to Procurement By Robert GarloughDelmarCengage Learning (March 2010, $75.00) A resource guide specifically...More