Divine Food : Food Culture and Recipes from Israel and Palestine
David Haliva
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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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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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More Than Poutine : Favourite Foods from My Home and Native Land
Marie Porter
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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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Saberes con sabor : Culturas hispanicas a traves de la cocina
Conxita (the University of Wyoming, USA) Domenech
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Inventing Authenticity : How Cookbook Writers Redefine Southern Identity
Carrie Helms Tippen
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On Barbecue
John Shelton Reed
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From Tea Cakes to Tamales : Third-Generation Texas Recipes
Nola McKey
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The Cheese Biscuit Queen Tells All : Southern Recipes, Sweet Remembrances, and a Little Rambunctious Behavior
Mary Martha Greene
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The Carolina Rice Kitchen : The African Connection
Karen Hess
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Global Jewish Foodways : A History
Hasia R. Diner
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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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