Shaker Sutra: The Tulleeho Book of Cocktails

HACCP: Applications and Challenges

A Professional Guide to Room Division Operations

Sattvik Foods of India

N for Nourish: Make Food Your BFF

First Food: Business of Taste

Bangla Gastronomy: The Journey of Bengali Food

The CHEF: A Guide to Becoming a Culinary Master

Banqueting and Catering Management: The Basic Concept

Daastan-e-Dastarkhan: Stories and Recipes from Muslim Kitche...

Wazwaan: Traditional Kashmiri Cuisine

Brhatpakavali of Sriyuta Gangaprasada Sarma (Massive and Ma...

Question Bank in Home Science

Pakodas: The Snack for all Seasons

Dishoom: From Bombay with Love

The Food of Sichuan

Making Foods Sage and Free from Pathogens

Changing Face of Processed Food Industry in India

Eating with History: Ancient Trade-Influenced Cuisines of Ke...

Eating at Work: Make Food Work for You!

Party Like A Star: Recipes and Hacks from Bollywood's Favour...

Rachel Goenka's Adventures with Mithai

Pangat, a Feast: Food and Lore from Marathi Kitchens

The Food of Sichuan

The Private Chef: The Food of Martin Price from the kitchen ...