Large Quantity Recipes
Margaret E. (Emeritus, University of Washington) Terrell
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Food : A Dictionary of Literal and Nonliteral Terms
Palmatier Robert Palmatier
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Menus from History : Historic Meals and Recipes for Every Day of the Year [2 volumes]
Clarkson Janet Clarkson
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The Historic Kentucky Kitchen : Traditional Recipes for Today's Cook
Deirdre A. Scaggs
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Profiles from the Kitchen : What Great Cooks Have Taught Us about Ourselves and Our Food
Charles A. Baker-Clark
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Die Gefiederte Welt : Zeitschrift fur Vogelliebhaber, -Zuchter und -Handler; 5 Januar 1888
Karl Rutz
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Cooking for Fifty : The Complete Reference and Cookbook
Chet Holden
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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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A Guide to Modern Cookery
Auguste Escoffier
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Evolution of Social Ties around New Food Practices
Gilles Sere de Lanauze
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Evolution of Social Ties around New Food Practices
Gilles Sere de Lanauze
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