Italian Cuisine: A Cultural History

Cooking for Fifty ? The Complete Reference and Cookbook: The Complete Reference and Cookbook

Restaurant Service ? Beyond the Basics: Beyond the Basics

Noncommercial, Institutional, & Contract Foodservice Management

White House Cookbook Revised & Updated Centennial Edition: Original 1890's Recipes Complete with Low-Fat, No-Fat, Quick & Great-Tasting Modern Version

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

The Hungry Soul ? Eating and the Perfecting of Our Nature: Eating and the Perfecting of Human Nature

Knife Skills Illustrated ? A User?s Manual: A User's Manual

Born Again Bodies: Flesh and Spirit in American Christianity

Sacred Cow, Mad Cow: A History of Food Fears

The Oldest Cuisine in the World ? Cooking in Mesopotamia: Cooking in Mesopotamia

Meals to Come: A History of the Future of Food

The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

Pasta: The Story of a Universal Food

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe

French Gastronomy: The History and Geography of a Passion

The Art of Cooking: The First Modern Cookery Book, With Fifty Modernized Recipes by Stefania Barzini

Fashionable Food ? Seven Decades of Food Fads: Seven Decades of Food Fads

Revolution at the Table: The Transformation of the American Diet

Local Breads ? Sourdough and Whole?Grain Recipes from Europe?s Best Artisan Bakers: Sourdough and Whole Grain Recipes from Europe's Best Artisan Bakers