New Larousse Gastronomique
Hamlyn
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Charlie Richards
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Keja L. Valens
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Francisco Montino
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Thomas Keller
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Norbert Niederkofler
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Ayla Esen Algar
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Katherine A. McIver
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Marion Demossier
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Add to BasketFood in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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Add to BasketClassical Cooking : The Modern Way Recipes
Arno Schmidt
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Patricia Heyman
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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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Lou Sackett
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Japanese Foodways, Past and Present
Eric C. Rath
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Add to BasketMigrant Marketplaces : Food and Italians in North and South America
Elizabeth Zanoni
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Add to BasketThe Taco Truck : How Mexican Street Food Is Transforming the American City
Robert Lemon
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Add to BasketSweet Greeks : First-Generation Immigrant Confectioners in the Heartland
Ann Flesor Beck
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Add to BasketCheffes de Cuisine : Women and Work in the Professional French Kitchen
Rachel E. Black
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Add to BasketThe Spirit of Soul Food : Race, Faith, and Food Justice
Christopher Carter
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Add to BasketHimalayan Fermented Foods : Microbiology, Nutrition, and Ethnic Values
Jyoti Prakash Tamang
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Add to BasketFood Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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