1.

図書
図書
1. Math for the professional kitchen (pbk.)
Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America
出版情報: Hoboken, N.J. : Wiley, c2011
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2.

図書
図書
2. The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional (pbk.)
Glenn Rinsky, Laura Halpin Rinsky
出版情報: Hoboken, N.J. : John Wiley & Sons, c2009
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3.

図書
図書
3. The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs. 1st ed (hbk.)
Karen Page and Andrew Dornenburg ; photographs by Barry Salzman
出版情報: New York : Little, Brown and Company, 2008
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4.

図書
図書
4. Sauces : classical and contemporary sauce making. 3rd ed (alk. paper)
James Peterson
出版情報: Hoboken, N.J. : Wiley, c2008
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5.

図書
図書
5. Culinary math. 3rd ed (: pbk)
Linda Blocker, Julia Hill
出版情報: Hoboken, N.J. : Wiley, c2007
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6.

図書
図書
6. The chef's companion : a culinary dictionary. 3rd ed (: pbk)
Elizabeth Riely ; illustrations by David Miller
出版情報: Hoboken, N.J. : J. Wiley, c2003
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7.

図書
図書
7. Handbook of natural language processing
edited by Robert Dale, Hermann Moisl, Harold Somers
出版情報: New York : Marcel Dekker, c2000
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