New Larousse Gastronomique
Hamlyn
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The Food and Beverage Hospitality Industry in India : An Emergent Segment
Sandeep Munjal
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Food Cultures of India
Sarit K. Chaudhuri
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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The Complete Keller : The French Laundry Cookbook & Bouchon
Thomas Keller
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Cook the Mountain : The Nature Around You
Norbert Niederkofler
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Complete Book Of Turkish Cooking
Ayla Esen Algar
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Burgundy : The Global Story of Terroir
Marion Demossier
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Classical Cooking : The Modern Way Recipes
Arno Schmidt
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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Russia's Cuisine: Tradition and Modernity
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Devouring Japan : Global Perspectives on Japanese Culinary Identity
Nancy K. (Soshitsu Sen XV Distinguished Professor of Traditio Stalker
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American Regional Cuisines : Food Culture and Cooking
Lou Sackett
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International Cooking : A Culinary Journey
Patricia Heyman
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Discovering Global Cuisines : Traditional Flavors and Techniques
Nancy Krcek Allen
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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The Ethnomusicologists' Cookbook, Volume II : Complete Meals from Around the World
Sean (The Evergreen State College, USA) Williams
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The Ethnomusicologists' Cookbook : Complete Meals from Around the World
Sean Williams
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Canadian Culinary Imaginations
Shelley Boyd
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