The Medieval Kitchen : Recipes from France and Italy
Odile Redon
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The Olive and the Caper : Adventures in Greek Cooking
Susanna Hoffman
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Japanese Foodways, Past and Present
Eric C. Rath
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Secrets from the Greek Kitchen : Cooking, Skill, and Everyday Life on an Aegean Island
David E. Sutton
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Food in Time and Place : The American Historical Association Companion to Food History
Paul Freedman
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The Opera of Bartolomeo Scappi (1570) : L'arte et prudenza d'un maestro cuoco (The Art and Craft of a Master Cook)
Terence Scully
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From Kai to Kiwi Kitchen : New Zealand Culinary Traditions and Cookbooks
Helen Leach
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Martha Washington's Booke of Cookery and Booke of Sweetmeats
Martha Washington
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The Food and Cooking of Eastern Europe
Lesley Chamberlain
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Filipino Cuisine : Recipes From the Islands
Gerry G Gelle
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Happy Nowruz : Cooking with Children to Celebrate the Persian New Year
Najmieh Batmanglij
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Migrant Marketplaces : Food and Italians in North and South America
Elizabeth Zanoni
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Scheherazade's Feasts : Foods of the Medieval Arab World
Habeeb Salloum
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North End Italian Cookbook : The Bestselling Classic Featuring Even More Authentic Family Recipes
Marguerite DiMino Buonopane
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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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The Chicago Food Encyclopedia
Carol Haddix
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Earth Eats : Real Food Green Living
Annie Corrigan
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Seasons of Central Pennsylvania : A Cookbook by Anne Quinn Corr
Anne Quinn (Penn State) Corr
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Cuisine, Texas : A Multiethnic Feast
Joanne Smith
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Heaven on the Half Shell : The Story of the Oyster in the Pacific Northwest
David George Gordon
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Swallowing Clouds : A Playful Journey through Chinese Culture, Language, and Cuisine
Anthony Zee
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Farm Recipes and Food Secrets from the Norske Nook
Helen Myhre
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Festa : Recipes and Recollections of Italian Holidays
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Cafe Wisconsin Cookbook
Joanne Raetz Stuttgen
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