New Larousse Gastronomique
Hamlyn
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Dolce & Gabbana La Sicilia in Cucina
Charlie Richards
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Montino
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The Complete Keller : The French Laundry Cookbook & Bouchon
Thomas Keller
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Cook the Mountain : The Nature Around You
Norbert Niederkofler
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Kitchens, Cooking, and Eating in Medieval Italy
Katherine A. McIver
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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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Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals
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A Mess of Greens : Southern Gender and Southern Food
Elizabeth S. D. Engelhardt
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Congotay! Congotay! A Global History of Caribbean Food
Candice (Washington State University, USA) Goucher
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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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Canadian Culinary Imaginations
Shelley Boyd
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The Ethnomusicologists' Cookbook, Volume II : Complete Meals from Around the World
Sean (The Evergreen State College, USA) Williams
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Three World Cuisines : Italian, Mexican, Chinese
Ken Albala
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How The Chinese Eat Potatoes
Dongyu (Chinese Academy Of Agricultural Science, Beijing, China) Qu
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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The Ni'matnama Manuscript of the Sultans of Mandu : The Sultan's Book of Delights
Norah M. Titley
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The Ethnomusicologists' Cookbook : Complete Meals from Around the World
Sean Williams
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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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