The Professional Chef
The Culinary Institute of America (CIA)
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Food and Eating in Medieval Europe
Martha Carlin
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Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
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European Gastronomy into the 21st Century
Cailein Gillespie
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Dictionary of Herbs, Spices, Seasonings, and Natural Flavorings
Frank Esser
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The Essence of Japanese Cuisine : An Essay on Food and Culture
Michael Ashkenazi
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Tasting Tourism: Travelling for Food and Drink
Priscilla Boniface
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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The Art of Cooking, Pie Making, Pastry Making, and Preserving : Arte de cocina, pasteleria, vizcocheria y conserveria
Francisco Martinez Montino
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Accommodating the Republic : Taverns in the Early United States
Kirsten E. Wood
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Food Cultures of China : Recipes, Customs, and Issues
Guo Qian Guo
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Food Power Politics : The Food Story of the Mississippi Civil Rights Movement
Bobby J. Smith II
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Beyond the Kitchen Table : Black Women and Global Food Systems
Priscilla McCutcheon
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Boardinghouse Women : How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America
Elizabeth S. D. Engelhardt
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Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1
Marion Eugene Ensminger
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Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1
Marion Eugene Ensminger
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Lentils : Production, Processing Technologies, Products, and Nutritional Profile
Jasim Ahmed
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Lentils : Production, Processing Technologies, Products, and Nutritional Profile
Jasim Ahmed
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Food Cultures of China : Recipes, Customs, and Issues
Guo Qian Guo
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Beyond the Kitchen Table : Black Women and Global Food Systems
Priscilla McCutcheon
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