Books
- In the Shadow of Cooks: How Come the Chicken Isn't Getting Brown
- Spices And Comfits: Collected Papers on Medieval Food
- China to Chinatown: Chinese Food in the West (Globalities)
- Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies)
- Cooking Lessons: The Politics of Gender and Food
- Cornucopia: A Gastronomic Tour of Britain
- Libellus De Arte Coquinaria: An Early Northern Cookery Book (Medieval and Renaissance Texts and Studies)
- When Food Was Fun: Calories didn't count, candy was king, and mealtime was anytime
Books:
- Food Culture in China (Food Culture around the World)
- A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table: Perspectives on Culinary History)
- A Year in a Scots Kitchen: Celebrating Summer's End to Worshipping Its Beginning
- Food What We Eat and How We Eat
- Modern Cookery for Private Families, 1845 (Southover Historic Cookery & Housekeeping)
- Nectar and Ambrosia: An Encyclopedia of Food In World Mythology
- Chasen'S, Where Hollywood Dined: Recipes and Memories
- The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line
- In the Shadow of Cooks: How Come the Chicken Isn't Getting Brown
- Food Culture in China (Food Culture around the World)
Books
Books