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註記		年
	641.5 F417 : Ferriss, Timothy
	The 4-hour chef : the simple path to cooking like a pro, learning anything, and living the good life 總館; 641.5 F417	c2012
	641.5 F554 : Fitch, Natalie Kiersted,
	Foods and principles of cookery, by Natalie K. Fitch and Charlotte A. Francis 總館; 641.5 F554	1948
	641.5 F739 : Edelstein, Sari
	Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals / edite 總館; 641.5 F739	2011
	641.5 G172h
	Homemakers' cookbook and guide to nutrition, by Esther L. Gardner, Daisy Schluntz, Ruth Little [and] 總館; 641.5 G172h	1946
	Homemakers' cookbook and guide to nutrition, by Esther L. Gardner, Daisy Schluntz, Ruth Little [and] 總館; 641.5 G172h	1946
	641.5 G256 : Gayler, Paul
	Flavours of the world / Paul Gayler ; photography Georia Glynn Smith 總館; 641.5 G256	2002
	641.5 G565 : Goldstein, Darra
	Culinary cultures of Europe : identity, diversity anddialogue / presented by the Directorate General 總館; 641.5 G565	c2005
	641.5 G639 : Goody, Jack
	Cooking, cuisine, and class : a study in comparative sociology / Jack Goody 總館; 641.5 G639	1982
	641.5 H181
	Hamlyn all colour cook book 總館; 641.5 H181	c1970
	641.5 H239 : Harrington, Robert J.,
	Food and wine pairing : a sensory experience / Robert J. Harrington 總館; 641.5 H239	c2008
	641.5 H37 : Hemachandra, Ray
	500 tables : inspiring interpretations of function and style / [senior editor, Ray Hemachandra ; edit 總館; 641.5 H37	c2009
	641.5 K745 Rev. ed : Knight, John Barton,
	Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar 總館; 641.5 K745 Rev. ed	c1989
	641.5 K849 Rev. ed : Kowtaluk, Helen
	Discovering food / Helen Kowtaluk ; educational consultant, Ann McGill 總館; 641.5 K849 Rev. ed	c1982

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