Culinary Schools 2004, 7th Edition (Peterson's Guides)
is a comprehensive guide to culinary schools in the
United States
and abroad. The guide provides detailed descriptions of more than 500
professional degree and apprenticeship programs. The book is organized into two
main sections, each arranged alphabetically by state within the
United States
and by country. The first section includes profiles of professional programs
and the second, profiles of apprenticeship programs.
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Eating in the Dark:
America
's Experiment With Genetically Engineered Food by Kathleen Hart
(Pantheon) Most Americans eat genetically modified food on a daily basis. Yet
many of us are barely aware that we’re eating something that has been altered;
food labels do not include information on ingredients that have been genetically
modified, and the subject has received surprisingly little media coverage.
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