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Hospitality Strategic Management
by Cathy A. Enz
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The Complete Idiot's Guide (R) to NASA
by Thomas Jones, Ph.D.
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DIY Satellite Platforms
by Sandy Antunes
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Bartender's Standard Manual
by Fred Powell
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Underground Bases
by James Morcan
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Countdown
by T. A. Heppenheimer
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The Perfect Meal
by Charles Spence
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Ballistics
by Donald E. Carlucci (U.S. Army, Picatinny Arsenal, Rockaway Township, New Jersey, USA)
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Mercury Outboard
by Joan Coles
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ManageFirst
by National Restaurant Association
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Space Is Cool as F*ck
by Kate Howells
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Nasa
by Michael H. Gorn
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How Space Works
by DK
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U.S. Army Guide to Boobytraps
by Army
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Great Book of Modern Warplanes
by Bill Gunston
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Finite Element and Boundary Methods in Structural Acoustics and Vibration
by Noureddine Atalla
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Spacecraft Systems Engineering
by Peter Fortescue
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Spacesuit
by Nicholas de Monchaux (Assistant Professor of Architecture and Urban Design, University of California)
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Star-crossed Orbits
by James E. Oberg
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Original Sin
by Bleddyn E Bowen
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ManageFirst
by National Restaurant Association
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Exploring Food Service Systems Management Through Problems
by Elizabeth McKinney Lieux
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Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization
by Culinary Institute of America (Culinary Institute of America, Hyde Park, NY)
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Arms & Armor
by Michele Byam
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Parachute Badges and Insignia of the World
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Handbook for Sound Engineers
by Glen Ballou
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Tanker erations: A Handbook for the Person-in-Charge (PIC)
by Mark Huber
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At the Edge of Space
by Milton O. Thompson (Milton O. Thompson )
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Everyday NFC Third Edition
by Julie C Schulman
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Submarines
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Mercruiser Stern Drive
by Seloc
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Welcome to Culinary School
by Daniel Traster
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The Pattern 1853 Enfield Rifle
by Peter Smithurst
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Laika the Space Dog: First Hero in Outer Space
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The X-15 Rocket Plane
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Hyperspectral Imaging Remote Sensing
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Resourcing the National Security Enterprise
by Susan Bryant
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On-Premise Catering - Hotels, Convention Centers, Arenas, Clubs, and More 2e
by PJ Shock
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You Look Like a Thing and I Love You
by Janelle Shane
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Food Service Professionals Guide to Controlling Restaurant & Food Service Labor Costs
by Sharon L Fullen
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The Skin Type Solution
by Leslie Baumann
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Butchery and Sausage-Making For Dummies
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Introduction to Marine Engineering
by D A Taylor
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Design and Layout of Foodservice Facilities 3e
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The Modern Cafe
by Francisco J. Migoya
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Exploring the Elements of Design
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Spaceflight
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