My Bombay Kitchen : Traditional and Modern Parsi Home Cooking
Niloufer Ichaporia King
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Italian Cuisine : A Cultural History
Alberto Capatti
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Culture of the Fork : A Brief History of Everyday Food and Haute Cuisine in Europe
Giovanni Rebora
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French Gastronomy : The History and Geography of a Passion
Jean-Robert Pitte
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The King Arthur Baking School : Lessons and Recipes for Every Baker
King Arthur Baking Company
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The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)
King Arthur Baking Company
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The King Arthur Baking Company Essential Cookie Companion
King Arthur Baking Company
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Opportunities in the Nutrition and Food Sciences : Research Challenges and the Next Generation of Investigators
Institute of Medicine
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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Fresh Midwest : Modern Recipes from the Heartland
Maren Ellingboe King
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The Complete Guide to Foodservice in Cultural Institutions : Keys to Success in Restaurants, Catering, and Special Events
Arthur M. Manask
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The Art of Cooking : The First Modern Cookery Book
Maestro Martino of Como
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Food Labeling : Toward National Uniformity
Institute of Medicine
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