Searing Inspiration : Fast, Adaptable Entrees and Fresh Pan Sauces
Susan Volland
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Pate, Confit, Rillette : Recipes from the Craft of Charcuterie
Brian Polcyn
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Al Dente : A History of Food in Italy
Parasecoli Fabio Parasecoli
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Beyond Bratwurst : A History of Food in Germany
Heinzelmann Ursula Heinzelmann
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Feasts and Fasts : A History of Food in India
Sen Colleen Taylor Sen
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Japan's Cuisines : Food, Place and Identity
Rath Eric C. Rath
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Rice and Baguette : A History of Food in Vietnam
Lien Vu Hong Lien
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Gifts of the Gods : A History of Food in Greece
Dalby Andrew Dalby
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A Rich and Fertile Land : A History of Food in America
Kraig Bruce Kraig
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Bitter Greens : Essays on Food, Politics, and Ethnicity from the Imperial Kitchen
Anthony Di Renzo
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Delicious December : How the Dutch Brought Us Santa, Presents, and Treats: A Holiday Cookbook
Peter G. Rose
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Chinese Perspectives on the Nien Rebellion
Elizabeth J. Perry
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Chinese Perspectives on the Nien Rebellion
Elizabeth J. Perry
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The Recipe Reader : Narratives - Contexts - Traditions
Janet Floyd
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The Recipe Reader : Narratives - Contexts - Traditions
Janet Floyd
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River Cottage A to Z : Our Favourite Ingredients, & How to Cook Them
Hugh Fearnley-Whittingstall
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The Complete Nose to Tail : A Kind of British Cooking
Mr Fergus Henderson
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The Complete Nose to Tail : A Kind of British Cooking
Henderson Fergus Henderson
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