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American Regional Cuisine
The International Culinary Schools at The Art Institutes
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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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The Kirmess Cook-Book
Women's Educational and Industrial Union
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Power Foods
The Editors of Whole Living Magazine
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Techniques of Healthy Cooking
The Culinary Institute of America (CIA)
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The Professional Chef, Study Guide
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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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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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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Sustainable Viticulture : The Vines and Wines of Burgundy
Claude (ESC Dijon, School of Wine and Spirits Business, Dijon Chapuis
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Beer : Health and Nutrition
Charles W. (Professor and Head of Malting and Brewing Scienc Bamforth
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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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