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Issue DateTitleAuthor(s)
2015Advanced Printing and Packaging Materials and TechnologiesOuyang, Yun
2014Agricultural and Food Controversies: What Everyone Needs to KnowNorwood, F. Bailey
2016Balancing macronutrient intake in amammalian carnivoreHewson-Hughes, Adrian K.; Colyer, Alison; Simpson, Stephen J.
2016Basic Kitchen and Food Service ManagementThe BC Cook Articulation Committee
2015Best food writing 2015Hughes, Holly
2014Done.: A Cook's Guide to Knowing When Food Is Perfectly CookedPeterson, James
2014Dubious Gastronomy: The Cultural Politics of Eating Asian in the USAKu, Robert Ji-Song
2015Fast Liquid Chromatography-Mass Spectrometry Methods in Food and Environmental AnalysisNunez, Oscar
2012Food and Culture: A ReaderCounihan, Carole
2013Food Co-ops in America: Communities, Consumption, and Economic DemocracyKnupfer, Anne Meis
2016Food Safety, Sanitation, and Personal HygieneThe BC Cook Articulation Committee
2017Foods: experimental perspectivesMcWilliams, Margaret
2016Human Resources in the Food Service and Hospitality IndustryThe BC Cook Articulation Committee
2016Meat Cutting and Processing for Food ServiceThe BC Cook Articulation Committee
2016Modeling in food microbiology : from predictive microbiology to exposure assessmentMembré, Jeanne-Marie; Valdramidis, Vasilis p.
2016Modern Pastry and Plated Dessert TechniquesThe BC Cook Articulation Committee
2014Nano- and Microencapsulation for FoodsKwak, Hae-Soo
2016Nutrition and Labelling for the Canadian BakerThe BC Cook Articulation Committee
2012The philosophy of foodKaplan, David M.
2010Plants: Food, Medicine, and the Green EarthAllaby, Michael; Garratt, Richard
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