On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
Author: Bill Buford
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The Omnivore's Dilemma: A Natural History of Four Meals
Author: Michael Pollan
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Author: Anthony Bourdain
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Food in History
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Spice: The History of a Temptation
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Food: The History of Taste (California Studies in Food and Culture)
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A History of the World in 6 Glasses
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Author: Anthony Bourdain
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The Lost Painting: The Quest for a Caravaggio Masterpiece
Author: Jonathan Harr
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The City of Falling Angels
Author: John Berendt
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Author: Ruth Reichl
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A History Of The World In Six Glasses
Author: Tom Standage
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Spice: The History of a Temptation
Author: Jack Turner
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Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
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The Art of Cooking: The First Modern Cookery Book (California Studies in Food and Culture)
Author: Maestro Martino of Como
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Oh the Glory of It All
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The March: A Novel
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The Perfectionist : Life and Death in Haute Cuisine
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Spook: Science Tackles the Afterlife
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A History of the World in 6 Glasses
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The Essence of Style: How the French Invented High Fashion, Fine Food, Chic Cafes, Style, Sophistication, and Glamour
Author: Joan DeJean
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European Romanticism: A Brief History with Documents (The Bedford Series in History and Culture)
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The Great Mortality : An Intimate History of the Black Death, the Most Devastating Plague of All Time
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Twentieth-Century American Art (Oxford History of Art)
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Pioneers of European Integration and Peace, 1945-1963: A Brief History with Documents (The Bedford Series in History and Culture)
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
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Accounting for Taste: The Triumph of French Cuisine
Author: Priscilla Parkhurst Ferguson
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The Devil`s Picnic: Around the World in Pursuit of Forbidden Fruit
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
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Dinner Is Served: An English Butler`s Guide to the Art of the Table
Author: Arthur Inch
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The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard Historical Studies)
Author: Rebecca L. Spang
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The Perfectionist: Life and Death in Haute Cuisine
Author: Rudolph Chelminski
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Art, Culture, and Cuisine: Ancient and Medieval Gastronomy
Author: Phyllis Pray Bober
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The Great Mortality : An Intimate History of the Black Death, the Most Devastating Plague of All Time
Author: John Kelly
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Near a Thousand Tables : A History of Food
Author: Felipe Fernandez-Armesto
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The Big Oyster: History on the Half Shell
Author: Mark Kurlansky
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
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A Revolution In Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table)
Author: James E. McWilliams
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Feeding Desire: Design and the Tools of the Table, 1500-2005
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Turning the Tables: Restaurants from the Inside Out
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Them: A Memoir of Parents
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Elegant Eating : Four Hundred Years of Dining in Style
Author: Hilary Young
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Elegant Eating
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Feast: A History of Grand Eating
Author: Roy Strong
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Accounting for Taste: The Triumph of French Cuisine
Author: Priscilla Parkhurst Ferguson
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Elegant Eating: Four Hundred Years of Dining in Style
Author: Philippa Glanville
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The Devil's Picnic: Around the World in Pursuit of Forbidden Fruit
Author: Taras Grescoe
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Near a Thousand Tables: A History of Food
Author: Felipe Fernandez-Armesto
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef
Author: Ian Kelly
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Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art
Author: Carolin C. Young
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The Duchess Who Wouldn't Sit Down: An Informal History of Hospitality
Author: Jesse Browner
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Pioneers of European Integration and Peace, 1945-1963: A Brief History with Documents (The Bedford Series in History and Culture)
Author: Sherrill Brown Wells
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