Taste Of Treme : Creole, Cajun, and Soul Food from New Orleans' Famous Neighborhood of Jazz
Todd-Michael St. Pierre
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Flavours of Wales: Starters and Light Dishes
Gilli Davies
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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Bob Noto
Luigina Tozzata
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The Great American Recipe Cookbook Season 2 Edition : 100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food
The Great American Recipe
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Beg Borrow Steal : An Exploration of South Asian Identity and Food in Western Society
Akanksha Goyal
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Food of Life -- 25th Anniversary Edition : Ancient Persian & Modern Iranian Cooking & Ceremonies
Najmieh Batmanglij
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Divine Food : Food Culture and Recipes from Israel and Palestine
David Haliva
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Vietnamese
Betty Saw
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Arlene Diego
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Min Minjung
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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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Keiko Ishida
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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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Mini Cookbook: Cook Italian
Federico Michieletto
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Flavours of Wales (Pocket Wales)
Gilli Davies
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Nyonya Favourites
Cecilia Tan
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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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