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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Complete Book Of Turkish Cooking
Ayla Esen Algar
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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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Russia's Cuisine: Tradition and Modernity
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Himalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Japanese Foodways, Past and Present
Eric C. Rath
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Migrant Marketplaces : Food and Italians in North and South America
Elizabeth Zanoni
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The Taco Truck : How Mexican Street Food Is Transforming the American City
Robert Lemon
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Sweet Greeks : First-Generation Immigrant Confectioners in the Heartland
Ann Flesor Beck
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Cheffes de Cuisine : Women and Work in the Professional French Kitchen
Rachel E. Black
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The Spirit of Soul Food : Race, Faith, and Food Justice
Christopher Carter
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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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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Canadian Culinary Imaginations
Shelley Boyd
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Scheherazade's Feasts : Foods of the Medieval Arab World
Habeeb Salloum
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French Gastronomy and the Magic of Americanism
Rick Fantasia
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