Defining Culinary Authority : The Transformation of Cooking in France, 1650-1830
Jennifer J. Davis
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Making Sense of Taste : Food and Philosophy
Carolyn Korsmeyer
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Bread : A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
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The Modern Cook : A Practical Guide to the Culinary Art in All Its Branches
Charles Elme Francatelli
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The Modern Cook : A Practical Guide to the Culinary Art in All Its Branches
Charles Elme Francatelli
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The Recipe Reader : Narratives - Contexts - Traditions
Janet Floyd
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