Making Modern Meals : How Americans Cook Today
Amy B. Trubek
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Camembert : A National Myth
Pierre Boisard
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Encarnacion’s Kitchen : Mexican Recipes from Nineteenth-Century California
Encarnacion Pinedo
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M. F. K. Fisher Among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Perfection Salad : Women and Cooking at the Turn of the Century
Laura Shapiro
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Tastes and Temptations : Food and Art in Renaissance Italy
John Varriano
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Culinary Ephemera : An Illustrated History
William Weaver
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Medieval Cuisine of the Islamic World : A Concise History with 174 Recipes
Lilia Zaouali
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Inside the California Food Revolution : Thirty Years That Changed Our Culinary Consciousness
Joyce Goldstein
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The Philosophy of Food
David M. Kaplan
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A Feast of Weeds : A Literary Guide to Foraging and Cooking Wild Edible Plants
Luigi Ballerini
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Popes, Peasants, and Shepherds : Recipes and Lore from Rome and Lazio
Oretta Zanini De Vita
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Word of Mouth : What We Talk About When We Talk About Food
Priscilla Parkhurst Ferguson
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The Darjeeling Distinction : Labor and Justice on Fair-Trade Tea Plantations in India
Sarah Besky
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Hoptopia : A World of Agriculture and Beer in Oregon’s Willamette Valley
Peter A. Kopp
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Hoptopia : A World of Agriculture and Beer in Oregon's Willamette Valley
Peter A. Kopp
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How the Other Half Ate : A History of Working-Class Meals at the Turn of the Century
Katherine Leonard Turner
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Secrets from the Greek Kitchen : Cooking, Skill, and Everyday Life on an Aegean Island
David E. Sutton
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Making Modern Meals : How Americans Cook Today
Amy B. Trubek
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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The Taste of Place : A Cultural Journey into Terroir
Amy B. Trubek
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M. F. K. Fisher among the Pots and Pans : Celebrating Her Kitchens
Joan Reardon
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Format: eBook (PDF)