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The Chef's Companion
Without the clear descriptions on the menu or the descriptions by your server, it might be difficult to answer the simple question, "what would you like today?" The Chef's Companion should sit on the shelf next to important cooking references to help the chef navigate the foreign language that is the culinary arts.
Oxford Symposium on Food & Cookery, 1989
A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.
Journal of the Cork Historical and Archaeological Society
Includes lists of members.
Lloyd's List
None
Lineage Book
Includes inclusive "Errata for the Linage book."
