| A book of food by Philip Morton Shand - 1928 - 319 pages |
| A catalogue of abridged titles and descriptions of a collection of gastrosophical and magiric documents dating from the 15th to the middle of the 19th century by Joseph Dommers Vehling, Cornell University. School of Hotel Administration - 1927 |
| A concise encyclopaedia of gastronomy by André Louis Simon - 1952 - 816 pages |
| A dictionary of gastronomy - 1949 - 264 pages |
| A Guide to the Selection, Combination, and Cooking of Foods: Selection and combination of foods by Carl A. Rietz - 1961 |
| A Slice of Life by MS Bonnie Marranca, Betty Harper Fussell - 2003 - 424 pages |
| A survival guide to Finnish cuisine by Hese Hyvärinen, Marja Nurmelin, Timo Mäkelä, Nils Dahlgren - 2000 - 143 pages |
| AARP Hay Fever by Angela Miller - 2011 |
| Alone in the Kitchen With an Eggplant by Jenni Ferrari-Adler - 2007 - 272 pages |
| Alone in the Kitchen with an Eggplant - 2007 - 288 pages |
| Always Put in a Recipe and Other Tips for Living from Iowa's Best-Known Homemaker by Evelyn Birkby - 2012 - 224 pages |
| Am Tisch by Susanne Kippenberger - 2009 - 253 pages |
| Aphorisms of Jean Anthelme Brillat-Savarin from his work, The physiology of taste by Brillat-Savarin - 1998 - 10 pages |
| Apician anecdotes - 1836 - 212 pages |
| Are You Really Going to Eat That? by Robb Walsh - 2004 - 288 pages |
| Athenaeus quo consilio quibusque usus subsidiis Dipnosophistarum libros composuerit by Lajos Nyikos, Athenaeus (of Naucratis.) - 1941 - 116 pages |
| Authors' Famous Recipes and Reflections on Food by Diane E. Holloway - 2002 - 328 pages |
| Best Food Writing 2002 by Holly Hughes - 2002 - 336 pages |
| Best Food Writing 2009 by Holly Hughes - 2009 - 364 pages |
| Best Food Writing 2010 by Holly Hughes - 2010 - 336 pages |
| Best Food Writing 2010 by Holly Hughes - 2010 - 336 pages |
| Best Food Writing 2011 by Holly Hughes - 2011 - 305 pages |
| Best Food Writing 2011 - 2011 |
| Bibliotheca gastronomica by Wine and Food Society - 1953 - 196 pages |
| Bread & Wine by Shauna Niequist - 2013 - 272 pages |
| Choice Cuts by Mark Kurlansky - 2012 - 473 pages |
| Chorizos In An Iron Skillet by Mary Ancho Davis - 2001 - 224 pages |
| Come fare Liquori d'erbe by AA. VV. - 2010 |
| Comfort food by Erlinda Enriquez Panlilio - 2003 - 233 pages |
| Coming Home to Eat by Gary Paul Nabhan - 2002 - 330 pages |
| Coming Home to Eat: The Pleasures and Politics of Local Food by Gary P. Nabhan - 2009 - 336 pages |
| Coming Home to Eat: The Pleasures and Politics of Local Foods by Gary Paul Nabhan - 2002 - 336 pages |
| Consumed by Sarah Elton - 2013 - 272 pages |
| Consuming Passions by Michael Lee West - 2000 - 288 pages |
| Contributions to Natural History by David Esdaile - 2008 - 400 pages |
| Cook Until Desired Tenderness by Cleo Papanikolas - 2005 - 91 pages |
| Country Recipes and Other Interesting Stuff by Bob Holt - 2000 |
| Cours gastronomique, ou, Les diners de Manant-ville by Charles-Louis Cadet de Gassicourt - 1809 - 364 pages |
| Crónicas gastronómicas by Miguel Guzmán Peredo - 1991 |
| Cuisine and Culture by Linda Civitello - 2011 - 448 pages |
| Cuisine and Culture by Linda Civitello - 2011 - 448 pages |
| Cuisine and Culture by Linda Civitello - 2011 - 448 pages |
| Cuisine and Culture by Linda Civitello - 2007 - 432 pages |
| Culture and Cuisine by Jean François Revel - 1982 - 289 pages |
| Da alimentação à gastronomia by Wilma Maria Coelho Araújo - 2005 - 101 pages |
| Da nahm der Koch den Löffel - 1974 - 158 pages |
| Death by Pad Thai by Douglas Bauer - 2010 - 240 pages |
| Death by Pad Thai by Douglas Bauer - 2010 - 240 pages |
| Delicate Feasting by Theodore Child - 2009 - 226 pages |
| Delicate Feasting by Theodore Child - 2007 - 232 pages |
| Die Anständige Lust by Ulrike Zischka, Hans Ottomeyer, Susanne Bäumler - 1994 - 638 pages |
| Eating as I Go by Doris Friedensohn - 2006 - 264 pages |
| Eating My Words by Mimi Sheraton - 2006 - 256 pages |
| Eating the Landscape by Enrique Salmón - 2012 - 160 pages |
| El fogón de D'Artagnan by Roberto Posada García-Peña, Daniel Samper Pizano - 2005 - 285 pages |
| El recetario de la memoria by Sebastián Elcano - 1993 - 125 pages |
| El saber de la sazón - 2004 - 178 pages |
| Fabulous Lovers/Fabulous Foods by Choral Pepper - 2001 - 224 pages |
| Food and Flavor by Henry Finck - 2001 - 632 pages |
| Food and other frailties by Romilly Fedden - 1948 - 142 pages |
| Fork It Over by Alan Richman - 2004 - 324 pages |
| Fortsetzung des Berichts by Ror Wolf - 1970 - 271 pages |
| Fortsetzung des Berichts by Ror Wolf - 1970 - 271 pages |
| From the Family Kitchen by Gena Philibert Ortega - 2012 - 208 pages |
| Grandmother Remembers Family Recipes by Judith Levy, Judy Pelikan - 1984 - 96 pages |
| Gumbo Tales: Finding My Place at the New Orleans Table by Sara Roahen - 2009 - 304 pages |
| Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed - 2009 - 272 pages |
| Hay Fever by Angela Miller - 2011 - 304 pages |
| Heirloom by Tim Stark - 2008 - 272 pages |
| Here let us feast by Mary Frances Kennedy Fisher - 1946 - 491 pages |
| Histoire des festins insolites et de la goinfrerie by Romi - 1993 - 292 pages |
| Historias del comer by Mikel Corcuera, José María Lopetegui Miralles - 2003 - 411 pages |
| Home Cooking by Laurie Colwin - 2010 - 208 pages |
| House and Home Papers by Harriet Beecher Stowe - 2011 - 344 pages |
| House and Home Papers by Harriet Beecher Stowe - 2008 - 344 pages |
| I deipnosofisti: Libri VI-XI by Athenaeus (of Naucratis.), Luciano Canfora - 2001 - 2809 pages |
| I deipnosofisti: Testo greco by Athenaeus (of Naucratis.), Luciano Canfora - 2001 - 2809 pages |
| I filosofi in cucina by Michel Onfray - 2011 - 149 pages |
| I Want My Dinner Now! by Renee Pottle - 2005 - 144 pages |
| Il Friuli e le cucine della memoria per un contributo alla cultura dell'alimentazione by Piero Fortuna - 2000 - 102 pages |
| Il Friuli e le cucine della memoria per un contributo alla cultura dell'alimentazione - 1999 - 99 pages |
| Il Friuli e le cucine della memoria per un contributo alla cultura dell'alimentazione - 1999 - 88 pages |
| Is there a nutmeg in the house? by Elizabeth David, Jill Norman - 2001 - 318 pages |
| It Must've Been Something I Ate by Jeffrey Steingarten - 2008 - 528 pages |
| It must've been something I ate by Jeffrey Steingarten - 2002 - 513 pages |
| Jam Today by Tod Davies - 2010 - 292 pages |
| Kitchen Confidential by Anthony Bourdain - 2008 - 320 pages |
| L'art de diner en ville, à l'usage des gens de lettres by Colnet - 1813 - 141 pages |
| L'Incroyable odyssée de la tourtière by Jean-Pierre Lemasson - 2011 |
| La chronique des chapons et des gélinottes du Mans d'Étienne Martin de Pinchesne by Étienne Martin Pinchesne (sieur de), Pierre Costar - 1907 - 259 pages |
| La cocina y la mesa en la literatura - 1962 - 304 pages |
| La cuisinière poétique by Charles Monselet - 1988 - 138 pages |
| La Guyane gastronomique et traditionnelle by Régine Horth - 1988 - 647 pages |
| La mesa de la meseta by Rafael Cartay, Roberto Rodriguez Abreu - 1988 - 230 pages |
| La scienza in cucina e l'arte di mangiare bene by Pellegrino Artusi - 2011 - 972 pages |
| Las patas y el buche by Vinicio Cordeiro - 2006 - 132 pages |
| Le livre noir de la gastronomie française by Aymeric Mantoux, Emmanuel Rubin - 2011 - 300 pages |
| Les cuisines de la critique gastronomique by Bénédict Beaugé, Sébastien Demorand - 2009 - 113 pages |
| Les Français et la table - 1985 - 509 pages |
| Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher by M. F. K. Fisher - 2011 - 192 pages |
| Love in a Dish... and Other Culinary Delights by M. F. K. Fisher, Anne Zimmerman - 2012 - 108 pages |
| Love in a Dish... and Other Culinary Delights by M. F. K. Fisher, Anne Zimmerman - 2011 - 108 pages |
| More Home Cooking by Laurie Colwin - 2000 - 240 pages |
| Mouth Wide Open by John Thorne, Matt Lewis Thorne - 2008 - 448 pages |
| Mouth Wide Open by John Thorne, Matt Lewis Thorne - 2007 - 410 pages |
| My Passion for Cooking, The Agony and the Ecstasy by Angela Pileggi Leo - 2007 |
| Naturalistic observations of eating behaviors in thin, normal and obese populations by Nancy Elizabeth Adams - 1976 - 156 pages |
| Not for Bread Alone by Dan Halpern - 2009 - 192 pages |
| Oltre il fornello by Gualtiero Marchesi - 2011 - 320 pages |
| On Food and Cooking by Harold McGee - 2003 - 704 pages |
| On food and cooking by Harold McGee - 1988 - 684 pages |
| Outlaw Cook by John Thorne, Matt Lewis Thorne - 1994 - 378 pages |
| Patrimonio cultural y turismo by Consejo Nacional para la Cultura y las Artes (México) - 2003 - 247 pages |
| Physiologie Du Goût by Jean Anthelme Brillat-Savarin, Mary Frances Kennedy Fisher - 2000 - 443 pages |
| Physiologie du goût by Brillat-Savarin, Eugène Bareste - 1850 - 280 pages |
| Pique-assiette by François Simon - 2008 - 140 pages |
| Por uma gastronomia brasileira by Alex Atala, João Gabriel de Lima, Eduardo Simões - 2003 - 200 pages |
| Pot on the Fire by John Thorne, Matt Lewis Thorne - 2011 - 528 pages |
| Profiles from the Kitchen by Charles A. Baker-Clark - 2006 - 224 pages |
| Profiles from the Kitchen by Charles Baker-Clark - 2006 - 224 pages |
| Przy polskim stole by Krystyna Bockenheim - 1998 - 218 pages |
| Qchnia Queer by Szymon Niemiec - 2009 - 150 pages |
| Reminiscences of an epicure by Francis Cunynghame - 1955 - 156 pages |
| Revenge of roadkill by Bruce Carlson - 1993 - 118 pages |
| Romance 101 for Men by Randy Hartman - 2000 |
| Rump and a Rough Red by Greg Duncan Powell - 2010 - 160 pages |
| Secret Ingredients - 2008 - 582 pages |
| Simple Cooking by John Thorne - 1996 - 324 pages |
| Simple Cooking by John Thorne - 1996 - 324 pages |
| Sinfonía gastronómica by Roberto Iovino, Ileana Mattion - 2009 - 292 pages |
| Souvenirs inédits by Auguste Escoffier - 1985 - 193 pages |
| Stew Leonard's Winning Recipes Cookbook by Stew Leonard - 2005 - 352 pages |
| Supper of the Lamb by Robert F. Capon - 1989 - 288 pages |
| Söömine-joomine keskaegses Tallinnas by Inna Põltsam - 2002 - 156 pages |
| Table Talk by A. A. Gill - 2010 - 352 pages |
| Tales of the table, kitchen, and larder by Dick Humelbergius Secundus - 1836 - 212 pages |
| The adventures of Chef Gallois, a story by Idwal Jones ; with a salutation by MFK Fisher ; afterword by Thomas Keller ; illustrations by Milton Glaser by Idwal Jones, Thomas Keller - 2000 - 167 pages |
| The art of dining, or, Gastronomy and gastronomers by Abraham Hayward - 1853 - 137 pages |
| The Chef's Companion by Elizabeth Riely - 2012 - 368 pages |
| The Chef's Companion by Elizabeth Riely - 2003 - 368 pages |
| The Complete 15 Minute Gourmet: Beef & Pork by Paulette Mitchell - 2012 - 50 pages |
| The Cook - The Engineer by Jess Schroeder - 2009 |
| The cupboard papers by Blanchard Jerrold - 1881 - 187 pages |
| The Devil's Picnic by Taras Grescoe - 2010 - 368 pages |
| The epicure's companion by Edward Ashdown Bunyard, Lorna Bunyard - 1937 - 539 pages |
| The Food Snob's Dictionary by David Kamp, Marion Rosenfeld - 2009 - 144 pages |
| The greedy book (a feast for the eyes) - 1966 - 299 pages |
| The Inner Man by Daniel O'Connell, Bancroft Company - 2008 - 152 pages |
| The Lost Ravioli Recipes of Hoboken: A Search for Food and Family by Laura Schenone - 2008 - 352 pages |
| The mad tea party by Clinton Palanca - 2002 - 253 pages |
| The Man Who Ate Everything by Jeffrey Steingarten - 2011 - 528 pages |
| The Man Who Ate Everything by Jeffrey Steingarten - 1998 - 528 pages |
| The Man Who Ate Everything by Jeffrey Steingarten - 1997 - 514 pages |
| The nasty bits by Anthony Bourdain - 2006 - 288 pages |
| The official gourmet handbook by Pasquale Bruno - 1984 - 168 pages |
| The official gourmet handbook by Pasquale Bruno - 1984 - 168 pages |
| The opinionated palate by Barbara Kafka - 1992 - 279 pages |
| The Pantropheon by Alexis Soyer - 1853 - 469 pages |
| The Penguin book of food and drink by Paul Lévy - 1997 - 384 pages |
| The Perfect Egg by Aldo Buzzi - 2008 - 160 pages |
| The Physiology of Taste by Jean Anthelme Brillat-Savarin, M.F.K. Fisher - 2009 - 504 pages |
| The Physiology of Taste by Brillat Savarin - 2007 - 234 pages |
| The physiology of taste by Brillat-Savarin - 1926 - 360 pages |
| The physiology of taste by Brillat-Savarin - 1926 - 360 pages |
| The physiology of taste, or, Meditations on transcendental gastronomy by Brillat-Savarin - 1960 - 326 pages |
| The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe by Bob Spitz - 2009 - 336 pages |
| The Spirit of Hamptons Vineyards by Paula Timpson - 2002 |
| The Summer of My Greek Taverna by Tom Stone - 2002 - 272 pages |
| The Table Comes First by Adam Gopnik - 2011 - 304 pages |
| The Unprejudiced Palate by Angelo M. Pellegrini - 2011 - 272 pages |
| The Unprejudiced Palate by Angelo M. Pellegrini - 2011 - 272 pages |
| The Wilder Shores of Gastronomy by Alan Davidson - 2002 - 512 pages |
| The Wine & Food Society of Southern California - 1957 - 60 pages |
| To Die For by Stephen Downes - 2006 - 205 pages |
| To Die For by Stephen Downes - 2005 - 177 pages |
| Turning the Tables by Steven A. Shaw - 2011 - 240 pages |
| Two for the Road by Jane Stern, Michael Stern - 2007 - 304 pages |
| Vino. Manuale del Sommelier by Giunti Demetra - 2010 |
| We shall eat and drink again - 1949 - 275 pages |
| What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Robert L. Wolke - 2012 - 384 pages |
| What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Marlene Parrish, Robert L. Wolke - 2011 - 384 pages |
| What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke - 2010 - 350 pages |
| What We Eat When We Eat Alone by Deborah Madison - 2011 - 510 pages |
| What We Eat When We Eat Alone by Deborah Madison - 2009 - 256 pages |
| Wolfgang Puck Cookbook by Wolfgang Puck - 2010 - 320 pages |
| Zu Tisch bei den alten Römern by Gudrun Gerlach - 2001 - 112 pages |
| ... And be merry! - 1972 - 243 pages |
| 天下厨房 by 鞠庆 - 2005 - 247 pages |
| 小說家のメニュー by 開高健 - 1990 - 164 pages |
| 最後の晚餐 by 開高健 - 1979 - 380 pages |
| 落語にみる江戸の食文化 - 2000 - 214 pages |