Books
- The Art of Cuisine
- Pickled Herring and Pumpkin Pie: A Nineteenth-Century Cookbook for German Immigrants to America
- The Science of Good Food: The Ultimate Reference on How Cooking Works
- Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns
- How to Cook a Tart
- Cooking Apicius: Roman Recipes for Today
- The Joy of Eating: The Virago Book of Food
- From Hardtack to Homefries: An Uncommon History of American Cooks and Meals
Books:
- Gastronomy of Italy
- Guy's guide to the flipside
- Horsemen of the Esophagus: Competitive Eating and the Big Fat American Dream
- Is There a Nutmeg in the House?: Essays on Practical Cooking with More Than 150 Recipes
- Pasta and Co. By Request
- Food & Feast in Tudor England (Food & Feasts)
- In Bad Taste?: The Science and Adventures Behind Food Delicacies
- Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice
- The Art of Cuisine
- Gastronomy of Italy
Books
Books