Hard to Swallow: A Brief History of Food
by Richard W. Lacey
ISBN 13: 9780521440011
Format: Hardcover (356 pages) Publisher: Cambridge University Press Published: 25 Mar 1994
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Tasting the Past: Recipes From the Stone Age to the Present
by Wood
ISBN 13: 9780752447940
Format: Illustrated (168 pages) Publisher: The History Press Published: 01 Sep 2009
Patisserie
by N/A
ISBN 13: 9780750669283
Format: Paperback (352 pages) Publisher: A Butterworth-Heinemann Title Published: 03 Oct 2005
Tastes & Treasures: A Storytelling Cookbook of Historic Arizona
by
ISBN 13: 9780976836308
Format: Hardcover (208 pages) Publisher: Historical League Published: 30 Jun 2007
French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
by Peter Mayle
ISBN 13: 9780375705618
Format: Illustrated (240 pages) Publisher: Vintage Published: 01 Jul 2002
The Scots Cellar: Its Traditions and Lore
by F.Marian McNeill
ISBN 13: 9780948403682
Format: Paperback (300 pages) Publisher: Mercat Press Published: 01 Mar 1992
The Last Food of England
ISBN 13: 9780091913977
Format: Hardcover (352 pages) Publisher: Ebury Press Published: 05 Apr 2007
My Family Feast: A World of Family Recipes and Traditions
by Sean Connolly
ISBN 13: 9781740668965
Format: Hardcover (256 pages) Publisher: Hardie Grant Books Published: 01 Apr 2011
CrEATe: Eating Design and Future Food
by gestalten,Martin Raymond,Chris Sanderson,Future Laboratory,Robert Klanten,Sven Ehmann
ISBN 13: 9783899552317
Format: Illustrated (240 pages) Publisher: Die Gestalten Verlag Published: 16 Dec 2008
Dictionary of Gastronomy
by Andre Louis Simon,Robin Howe
ISBN 13: 9780171470925
Format: Paperback (320 pages) Publisher: Thomas Nelson & Sons Published: 28 Sep 1970 Other Format: Paperback
The best recipes from Burgundy
by Gérald Carpentier
ISBN 13: 9782737344992
Format: Paperback Publisher: Ouest-France Published: 11 Mar 2008
A Scottish Feast: Anthology of Food in Scottish Writing
by Hamish Whyte, Catherine Brown
ISBN 13: 9781874640424
Format: Hardcover (192 pages) Publisher: Argyll Publishing Published: 02 May 1996