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Результаты поиска Лучшие результаты Steven W. Siler, Paula Garriott. Signature Tastes of Las Vegas. – М.: , 2012. – 302 с. Donald Sloan. Culinary Taste: Consumer Behaviour in the International Restaurant Sector (Hospitality, Leisure and Tourism). – М.: , 2003. – 0 с. The Culinary Institute of America (CIA). Healthy Cooking at Home with The Culinary Institute of America. – М.: , 2011. – 320 с. Donald Sloan. Culinary Taste. – М.: , 2010. – 208 с. John Varriano. Tastes and Temptations: Food and Art in Renaissance Italy. – М.: University of California Press, 2009. – 280 с. Andrew Dornenburg, Karen Page. Culinary Artistry. – М.: John Wiley and Sons, Ltd, 1996. – 448 с. Cooking Light. Cooking Light 2006 Annual Recipes (Cooking Light Annual Recipes). – М.: , 2005. – 496 с. Constance Snow. Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World). – М.: , 2005. – 192 с. Williams-Sonoma: Appetizers. – М.: Oxmoor House, 2007. – 304 с. Brigit Binns. Williams-Sonoma Food Made Fast: Small Plates. – М.: Oxmoor House, 2007. – 112 с. Clotilde Dusoulier. Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen. – М.: Broadway, 2007. – 272 с. Rudi Sodamin. A Taste of Elegance: Culinary Signature Collection, Volume II Holland America Line (v. 2). – М.: , 2009. – 192 с. Julia Child, Simone Beck. Mastering the Art of French Cooking: Volume Two. – М.: Particular Books, 2011. – 688 с. Culinaria France. – М.: , 2012. – 488 с. Daniel Boulud. Daniel: My French Cuisine. – М.: Sphere, 2013. – 396 с. Williams-Sonoma: Appetizers. – М.: Oxmoor House, 2013. – 304 с. Tony Conigliaro. Drinks. Tony Conigliaro. – М.: , 2012. – 224 с. AHIER, LISA. SOBO COOKBOOK, THE. – М.: Appetite by Random House, 2014. – с. Md. Nesawar Miah. Biology,Phytochemistry & In vitro propagation of C.macroptera(Satkara). – М.: LAP Lambert Academic Publishing, 2013. – 240 с. Mina Holland. The World on a Plate. – М.: Penguin Books Ltd., 2015. – 384 с. Deuki Hong & Matt Rodbard. Koreatown. – М.: Clarkson Potter Publishers, 2016. – 272 с. The Ganja Gourmet. – М.: , . – с. Дополнительные результаты Steven W. Siler, Paula Garriott. Signature Tastes of Las Vegas. – М.: , 2012. – 302 с. Mary Masi. CULINARY ARTS CAREER STARTER. – М.: , 0. – 0 с. Culinary Institute of America. Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners. – М.: , 0. – 0 с. Donald Sloan. Culinary Taste: Consumer Behaviour in the International Restaurant Sector (Hospitality, Leisure and Tourism). – М.: , 2003. – 0 с. Karen Levine. A Survival Guide for Culinary Professionals. – М.: , 2004. – 0 с. Joseph Hegarty. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. – М.: , 2004. – 0 с. Joseph Hegarty. Standing the Heat: Assuring Curriculum Quality in Culinary Arts and Gastronomy. – М.: , 2004. – 0 с. James L. Morgan. Culinary Creation: An Introduction to Foodservice and World Cuisine. – М.: , 2006. – 400 с. Lisa M. Brefere, Karen Eich Drummond, Brad Barnes. So You Are a Chef, with CD-ROM: Managing Your Culinary Career. – М.: , 2008. – 160 с. Culinary Fed American Culinary Federation The, Richard Embery, Judy Lieberman, Edward Leonard. Cold Kitchen Fundamentals. – М.: , 2008. – 604 с. Jerald W. Chesser, Noel C. Cullen. World of Culinary Supervision, Training, and Management, The (4th Edition). – М.: , 2008. – 336 с. Lisa M. Brefere, Karen Eich Drummond, Brad Barnes. So You Want to Be a Chef: Your Guide to Culinary Careers. – М.: , 2008. – 256 с. Jonathan Deutsch, Leila Azima. Advanced Culinary Techniques: Improvisational Cooking. – М.: , 2008. – 320 с. Bettina Fisher. Vault Guide to Culinary Careers. – М.: , 2008. – 144 с. Culinary Institute of America. The Profesional Kitchen - Cheeses (Professional Kitchen). – М.: , 2010. – 250 с. Lizzie Collingham. The Taste of War: World War Two and the Battle for Food. – М.: Penguin Books Ltd., 2012. – 664 с. The Culinary Institute of America (CIA). Artisan Breads at Home. – М.: , 2010. – 352 с. The Culinary Institute of America. Remarkable Service. – М.: , 2009. – 304 с. The Culinary Institute of America (CIA). Healthy Cooking at Home with The Culinary Institute of America. – М.: , 2011. – 320 с. Gary K. Beauchamp. Tasting and Smelling. – М.: , 2010. – 231 с. Donald Sloan. Culinary Taste. – М.: , 2010. – 208 с. Ronald S. Jackson. Wine Tasting. – М.: , 2010. – 512 с. M Field. Culinary Classics & Improvisations. – М.: , 1983. – 0 с. Jean–louis Flandrin. Food – A Culinary History from Antiquity to the Present. – М.: , 1999. – 624 с. Jacqueline Deval. Reckless Appetites – A Culinary Romance (Paper). – М.: , 1997. – 206 с. William Woys Weaver. Culinary Ephemera – An Illustrated History. – М.: , 2010. – 352 с. John Varriano. Tastes and Temptations: Food and Art in Renaissance Italy. – М.: University of California Press, 2009. – 280 с. The Culinary Institute of America (CIA). Cookies at Home with The Culinary Institute of America. – М.: , 2011. – 224 с. Carlo Petrini. Slow Food – The Case for Taste. – М.: , 2004. – 176 с. Priscilla Ferguson. Accounting for Taste – The Triumph of French Cuisine. – М.: , 2006. – 262 с. James B. Twitchell. Carnival Culture – The Trashing of Taste in America (Paper). – М.: , 1993. – 318 с. Schuyler. Apostle of Taste. – М.: , 1996. – 0 с. Jon Holtzman. Uncertain Tastes – Memory, Ambivalence, and the Politics of Eating in Samburu, Northern Kenya. – М.: , 2009. – 338 с. Jon Holtzman. Uncertain Tastes – Memory, Ambivalence, and the Politics of Eating in Samburu, Northern Kenya. – М.: , 2009. – 338 с. Herve This. Building a Meal – From Molecular Gastronomy to Culinary Constructivism. – М.: , 2009. – 160 с. John Varriano. Tastes and Temptations – Food and Art in Renaissance Italy. – М.: , 2011. – 280 с. Joe Randall. A Taste of Heritage. – М.: , 2002. – 352 с. Gina Mallet. Last Chance to Eat – The Fate of Taste in a Fast Food World. – М.: , 2004. – 384 с. Leora Auslander. Taste & Power – Furnishing Modern France (Paper). – М.: , 1998. – 510 с. The Culinary Institute of America (CIA). Math for the Professional Kitchen. – М.: , 2011. – 272 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2000. – 80 с. Linda Blocker. Culinary Math. – М.: , 2002. – 192 с. Jaques Derrida. A Taste for the Secret. – М.: , 1987. – 0 с. Woloson. Refined Tastes. – М.: , 2002. – 320 с. The Culinary Institute of America. The Professional Chef®. – М.: , 2001. – 272 с. The Culinary Institute of America (CIA). Culinary Academy of Long Island. – М.: , 2006. – 1696 с. The Culinary Institute of America. Baking and Pastry. – М.: , 2009. – 944 с. Terri Jones. Culinary Calculations. – М.: , 2003. – 216 с. The Culinary Institute of America. Cooking at Home with The Culinary Institute of America. – М.: , 2003. – 304 с. The Culinary Institute of America. Cooking Essentials. – М.: , 2015. – 504 с. The Culinary Institute of America. Garde Manger. – М.: , 1999. – 488 с. The Culinary Institute of America. The Professional Chef?s®. – М.: , 1992. – 640 с. The International Culinary Schools at The Art Institutes. The Wine, Beer, and Spirits Handbook. – М.: , 2009. – 528 с. American Culinary Federation. American Culinary Federation Guide to Competitions. – М.: , 2005. – 224 с. American Culinary Federation. The American Culinary Federation?s Guide to Culinary Certification. – М.: , 2005. – 144 с. Beverly Russell. Women of Taste. – М.: , 1997. – 224 с. Jeanette Hurt. The Cheeses of Wisconsin – A Culinary Travel Guide. – М.: , 2009. – 192 с. Gary Tinterow Et Al. Manet/Velazquez – The French Taste for Spanish Painting. – М.: , 2003. – 600 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2009. – 656 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2009. – 216 с. The International Culinary Schools at The Art Institutes. International Cuisine. – М.: , 2008. – 864 с. Schuyler. Apostle of Taste. – М.: , 1999. – 304 с. P Bourdieu. Distinction – A Social Critique of the Judgement of Taste (Paper) (COBE). – М.: , 1987. – 640 с. Amy B Trubek. Taste of Place – A Cultural Journey into Terroir. – М.: , 2009. – 320 с. Jeanette Hurt. The Cheeses of California – A Culinary Travel Guide. – М.: , 2009. – 208 с. The Culinary Institute of America. Culinary Boot Camp. – М.: , 2006. – 256 с. Giacosa. A Taste of Ancient Rome. – М.: , 1994. – 244 с. CHRIE. A Guide to College Programs in Culinary Arts, Hospitality, and Tourism. – М.: , 1999. – 376 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2003. – 656 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2003. – 108 с. Andrew Dornenburg, Karen Page. Culinary Artistry. – М.: John Wiley and Sons, Ltd, 1996. – 448 с. Christopher Phillips. Socrates Cafe – A Fresh Taste of Philosophy. – М.: , 2002. – 240 с. The Culinary Institute of America. How to Plan Your Career in Food. – М.: , 2006. – 224 с. The Culinary Institute of America. The Professional Chef?s® Techniques of Healthy Cooking. – М.: , 2000. – 656 с. The Culinary Institute of America. The Professional Chef?s®. – М.: , 1997. – 640 с. The Culinary Institute of America (CIA). Modern Batch Cookery. – М.: , 2011. – 448 с. Paul Guyer. Knowledge, Reason and Taste – Kant?s Response to Hume. – М.: , 2008. – 288 с. Wiley. 2001 Hospitality and Culinary Trade Catalog. – М.: , 2004. – 0 с. Catalog 2003. 2003 Culinary and Hospitality Catalog. – М.: , 2002. – 0 с. Wiley. Culinary General 8pp Brochure A. – М.: , 2001. – 0 с. The Culinary Institute of America. The Professional Chef?s Knife. – М.: , 1983. – 64 с. Terri Jones. Culinary Calculations 1st Edition with Fundamentals of Menu Planning 2nd Edition Set. – М.: , 2004. – 456 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2006. – 688 с. Catalog. 2004 Culinary and Hospitality Catalog. – М.: , 2004. – 0 с. Rachel Kramer Bussel. Tasting Her: Oral Sex Stories. – М.: , 2011. – 252 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2003. – 656 с. P Guyer. Kant & the Claims of Taste. – М.: , 1979. – 464 с. Gary Becker. Accounting for Tastes (Paper). – М.: , 1998. – 278 с. Gary S Becker. Accounting for Tastes. – М.: , 1996. – 278 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2006. – 208 с. Elena Russo. Styles of Enlightenment – Taste, Politics, and Authorship in Eighteenth–Century France. – М.: , 2010. – 360 с. Elaine Magee. Taste vs. Fat. – М.: , 1997. – 208 с. Carol A. Hodges. Culinary Nutrition for Food Professionals. – М.: , 1994. – 320 с. Roger Horowitz. Putting Meat on the American Table – Taste, Technology, Transformation. – М.: , 2006. – 208 с. Roger Horowitz. Putting Meat on the American Table – Taste, Technology, Transformation. – М.: , 2006. – 208 с. The Culinary Institute of America. From Our Kitchens. – М.: , 1993. – 304 с. Linda Blocker. Culinary Math 3rd Edition with Culinary Artistry Set. – М.: , 2008. – 0 с. The Culinary Institute of America. Baking and Pastry. – М.: , 2009. – 108 с. Colin Bailey. Patriotic Taste – Collecting Modern Art in Pre–Revolutionary Paris. – М.: , 2002. – 344 с. The Culinary Institute of America. The New Professional Chef®. – М.: , 1995. – 1216 с. Richard E Cytowic. The Man Who Tasted Shapes. – М.: , 2003. – 268 с. Beverly Russell. Women of Taste. – М.: , 1999. – 224 с. Richard Cytowic. The Man who Tasted Shapes. – М.: , 1998. – 274 с. Karen E. Drummond. Nutrition for Foodservice and Culinary Professionals. – М.: , 2000. – 592 с. Julia Hill. Hill/Culinary Math 2nd Edition + Lyunch/ Book of Yiedls 6th Edition Cd–ROM SET. – М.: , 2004. – 238 с. Cooking Light. Cooking Light 2006 Annual Recipes (Cooking Light Annual Recipes). – М.: , 2005. – 496 с. Constance Snow. Williams-Sonoma New Orleans: Authentic Recipes Celebrating The Foods Of the World (Williams-Sonoma Foods of the World). – М.: , 2005. – 192 с. Berlitz. Russia: Culinary Guidebook. – М.: Живой язык, 2006. – 224 с. Williams-Sonoma: Appetizers. – М.: Oxmoor House, 2007. – 304 с. Brigit Binns. Williams-Sonoma Food Made Fast: Small Plates. – М.: Oxmoor House, 2007. – 112 с. Clotilde Dusoulier. Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen. – М.: Broadway, 2007. – 272 с. Rudi Sodamin. A Taste of Elegance: Culinary Signature Collection, Volume II Holland America Line (v. 2). – М.: , 2009. – 192 с. Julia Child, Simone Beck. Mastering the Art of French Cooking: Volume Two. – М.: Particular Books, 2011. – 688 с. Kathleen Flinn. The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks. – М.: , 2012. – 304 с. Culinaria France. – М.: , 2012. – 488 с. Daniel Boulud. Daniel: My French Cuisine. – М.: Sphere, 2013. – 396 с. Williams-Sonoma: Appetizers. – М.: Oxmoor House, 2013. – 304 с. Emmi Ojala, Laura de Jong. Dear Fashion Diary: Discover Your Taste-Become Your Own Fashion Guru. – М.: , 2013. – 160 с. Gaillard Emmanuelle. Exotic Taste: Orientalist Interiors. – М.: , 2011. – 240 с. Roald Dahl. Taste and Other Tales (+ CD). – М.: Penguin, 2011. – с. David Williams. A Little Course in Wine Tasting. – М.: Дорлинг Киндерсли, 2013. – 192 с. Tony Conigliaro. Drinks. Tony Conigliaro. – М.: , 2012. – 224 с. Marnie Old. Wine: A Tasting Course. – М.: Дорлинг Киндерсли, 2014. – 256 с. AHIER, LISA. SOBO COOKBOOK, THE. – М.: Appetite by Random House, 2014. – с. Hom, Ken, Huang, Ching-He. Exploring China: A Culinary Adventure. – М.: , 2014. – с. Lynn Visson. The Russian Heritage Cookbook: A Culinary Tradition Preserved in over 400 Authentic Recipes. – М.: Overlook Books, 2009. – 336 с. Ajeet Jaiswal. Population Genetic: A Study on Taste Sensitivity and Colour Blindness. – М.: LAP Lambert Academic Publishing, 2012. – 260 с. Md. Nesawar Miah. Biology,Phytochemistry & In vitro propagation of C.macroptera(Satkara). – М.: LAP Lambert Academic Publishing, 2013. – 240 с. Jenna Walton,Ruibiao Yang and John C. Kinnamon. Dbh And Norepinephrine Transporter Immunoreactivity In Rat Taste Buds. – М.: LAP Lambert Academic Publishing, 2013. – 96 с. Wenjing Li. Fasting, Taste Perception and Metabolic Regulation. – М.: LAP Lambert Academic Publishing, 2013. – 84 с. Shravan Kumar Yamsani,Sathish Dharani and Jairaj Pothula. Taste Masked Oral Distinguishing Tablets of Tolterodine Tartrate. – М.: Scholars' Press, 2013. – 76 с. Bhavesh Akbari and Sangita Akbari. Application of Cyclodextrin in Solubility Enhancement & Taste masking. – М.: LAP Lambert Academic Publishing, 2012. – 128 с. Rashmi Dahima. Taste Masking By Ion Exchange Resins. – М.: LAP Lambert Academic Publishing, 2012. – 80 с. Birjusinh J. Parmar and Pallav V. Simariya. Taste Masked Azithromycin Dispersible Tablets for Pediatrics. – М.: LAP Lambert Academic Publishing, 2012. – 284 с. Anupam Jain,Suresh Kumar Sahu and Aditya Nath Pandey. Taste Mask Orodispersible Tablet of Metronidazole. – М.: LAP Lambert Academic Publishing, 2012. – 88 с. Munira Momin. Taste masking techniques for bitter drugs. – М.: LAP Lambert Academic Publishing, 2013. – 56 с. Vijay Satapara and Rahul Satapara. Taste Masked Oral Disintegrating Tablet Dosage Form. – М.: LAP Lambert Academic Publishing, 2012. – 84 с. KAYUMBA PIERRE CLAVER. TASTE - MASKED QUININE PELLETS FOR FLEXIBLE PEDIATRIC DRUG DOSING. – М.: LAP Lambert Academic Publishing, 2011. – 156 с. Mehmet Dumlu Aydin and Nazan Aydin. Discovery of The Taste Rosea of Hedonia. – М.: LAP Lambert Academic Publishing, 2015. – 188 с. Judith Choate and The French Culinary Institute. Fundamental Techniques of Classic Pastry Arts, The. – М.: , 2009. – 496 с.
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Лиза Юлия, добрый вечер, спасибо большое! Ваши консультации по философии психоанализа отличные, с их помощью написала 3 эссе, все были оценены на 5! :))
