Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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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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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Early Jewish Cookbooks : Essays on Hungarian Jewish Gastronomical History
Andras Koerner
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Wine Sales and Distribution : The Secrets to Building a Consultative Selling Approach
Paul Wagner
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Food Cultures of Great Britain : Cuisine, Customs, and Issues
Williams Victoria R. Williams
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Food Cultures of Great Britain : Cuisine, Customs, and Issues
Williams Victoria R. Williams
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Food Cultures of China : Recipes, Customs, and Issues
Guo Qian Guo
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Choice Recipes : How to Use Fleischmann's Compressed Yeast
Eleanor Kirk
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Acquired Tastes : Stories about the Origins of Modern Food
Benjamin R. Cohen
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