Food & Drink

by Peter Brears

The Art of Cookery made Plain and Easy (1747)

by Hannah Glasse

The Food and Cooking of the Languedoc

by Caroline Conran

England 1933-1936

by Dorothy Hartley

by Alan Davidson

by Michael Raffael

by Alan Davidson

By (author) Prospect Books

by Robert May

by Giacomo Castelvetro

An edition and translation of the sixteenth-century 'Livre Fort Excellent De Cuysine'

by Timothy J. Tomasik and Ken Albala

Dresden um 1900

Volume 2

by Benedikt Kruger

Chefs of the Past

by Emma Kay

by Tom Jaine

By (author) Marie Fougere

Volume 2010

edited by Helen Sabieri

Farm work: a Modern Translation of the Roman and Byzantine Farming Handbook

by Andrew Dalby

by Geraldene Holt

A Most Excellent Dish

by Marjorie Houlihan

I cibi in alcuni banchetti e il loro grado nutrizionale

by Claudia Cerchiai and Laura Di Renzo

by Peter Brears

By (author) Prospect Books

Dietary Choices in Antiquity

by Michael Beer

by C. Anne Wilson

edited by Jane Stevenson and Peter Davidson

Sachsische Hoflieferanten fur exquisite Nahrungsmittel um 1900

Volume 1

by Mario Kliewer

Volume 5

Edited by CB Hieatt

A Vegetarian Cookery Book

By (author) Vivien Weise

Essays in Early Cooking Technology

edited by Ivan Day

Food and Drink in a Sixteenth-Century Household

by Mark Dawson