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