Antonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well" : A Complete English Translation
Tommaso (Professor of History, Georgetown University) Astarita
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Senn's War Time Cooking Guide
Charles Herman Senn
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The Chemistry of Cookery
W. Mattieu Williams
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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The Gastronomic Regenerator : A Simplified and Entirely New System of Cookery, with Nearly Two Thousand Practical Receipts Suited to the Income of All Classes
Alexis Soyer
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The Compleat Cook or the Secrets of a Seventeenth-Century Housewife
Rebecca Price
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Restaurant Nathan Outlaw : Special Edition
Nathan Outlaw
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Nobel Banquets, The: A Century Of Culinary History (1901-2001)
Ulrica (Stockholm Univ, Sweden) Soderlind
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Essential Oils as Natural Food Additives : Composition, Applications, Antioxidant & Antimicrobial Properties
Luca Valgimigli
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Add to BasketThe Great Dumpling Debate : Definitions, Science, History and Local Recipes from around the World
Ida Kubiszewski
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