Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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Dhershini Govin Winodan
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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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Russia's Cuisine: Tradition and Modernity
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Silk Road Cooking : A Vegetarian Journey
Najmieh Batmanglij
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Three World Cuisines : Italian, Mexican, Chinese
Ken Albala
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Congotay! Congotay! A Global History of Caribbean Food
Candice (Washington State University, USA) Goucher
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The Anthropologists' Cookbook
Jessica Kuper
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Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes
Baron Brisse
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Alexander Dumas Dictionary Of Cuisine
Dumas
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Paris Bistro Cookery
Watt
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Culinary Landmarks : A Bibliography of Canadian Cookbooks, 1825-1949
Elizabeth Driver
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What's Cooking in Multicultural America : An Annotated Bibliographic Guide to 400 Ethnic Cuisines
Vladimir F. Wertsman
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Scheherazade's Feasts : Foods of the Medieval Arab World
Habeeb Salloum
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A Mess of Greens : Southern Gender and Southern Food
Elizabeth S. D. Engelhardt
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Domestic Economy, and Cookery, for Rich and Poor : Containing an Account of the Best English, Scotch, French, Oriental, and Other Foreign Dishes
Maria Eliza Rundell
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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The Ethnomusicologists' Cookbook : Complete Meals from Around the World
Sean Williams
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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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Devouring Japan : Global Perspectives on Japanese Culinary Identity
Nancy K. (Soshitsu Sen XV Distinguished Professor of Traditio Stalker
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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