The Canadian Housewife's Manual of Cookery
The American Antiquarian Cookbook Collection
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What To Do with the Cold Mutton : A Book of Rechauffes
The American Antiquarian Cookbook Collection
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The Hand-Book of Carving
The American Antiquarian Cookbook Collection
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William Shakespeare : Complete Collection
William Shakespeare
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Modern Batch Cookery
The Culinary Institute of America (CIA)
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Power Foods
The Editors of Whole Living Magazine
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The Professional Chef, Study Guide
The Culinary Institute of America (CIA)
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Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
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Practical Food and Beverage Cost Control
Clement (Consultant to the Hospitality Industry) Ojugo
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Food in Early Modern Europe
Ken (University of the Pacific, USA) Albala
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Food Culture in Italy
Professor Fabio (The New School, USA) Parasecoli
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Housekeeping in the Blue Grass : A New and Practical Cook Book
Ladies of the Presbyterian Church Paris Kentucky
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Housekeeping in the Blue Grass : A New and Practical Cook Book
Ladies of the Presbyterian Church Paris Kentucky
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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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The Art of Greek Cookery
The Women of St. Paul's Greek Orthodox Church
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Gastronativism : Food, Identity, Politics
Fabio (Editor in Chief, The Inquisitive Eater) Parasecoli
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Right to Food: Methodological Toolbox : Six Volume Set
Food and Agriculture Organization of the United Nations
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Baking for Special Diets
Richard J. Coppedge
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Nutrition Labeling : Issues and Directions for the 1990s
Institute of Medicine
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Exploring Wine
Steven Kolpan
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