Title: Mastering the Art of French Cooking, Volume 2, Author: Julia Child
Title: Food in China: A Cultural and Historical Inquiry, Author: Frederick J. Simoons
Title: Yogurt, Yoghurt, Youghourt: An International Cookbook / Edition 1, Author: Linda K Fuller
Title: The Anatomy of the Senses: Natural Symbols in Medieval and Early Modern Italy / Edition 1, Author: Piero Camporesi
Title: Food in the Middle Ages: A Book of Essays, Author: Melitta Weiss Adamson
Title: Flat Bread Technology / Edition 1, Author: Jalal Qarooni
Title: Classical Cooking: The Modern Way Recipes / Edition 3, Author: Arno Schmidt
Title: Flavor Chemistry of Ethnic Foods, Author: Fereidoon Shahidi
Title: Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past / Edition 1, Author: Maria Dembinska
Title: Julia and Jacques Cooking at Home, Author: Julia Child
Title: The French Laundry Cookbook, Author: Thomas Keller
Title: New Book of Middle Eastern Food, Author: Claudia Roden
Title: The Essence of Japanese Cuisine: An Essay on Food and Culture, Author: Michael Ashkenazi
Title: History Of Japanese Food / Edition 1, Author: Ishige
Title: The Boastful Chef: The Discourse of Food in Ancient Greek Comedy, Author: John Wilkins
Title: French Food: On the Table, On the Page, and in French Culture / Edition 1, Author: Lawrence R. Schehr
Title: Regional Cuisines of Medieval Europe: A Book of Essays, Author: Melitta Weiss Adamson
Title: Escoffier: The King of Chefs, Author: Kenneth James
Title: British Food: An Extraordinary Thousand Years of History, Author: Colin Spencer
Title: Food Culture in Japan, Author: Michael Ashkenazi

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