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Volume 2012
by Mark McWilliams
Volume 2011
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 (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
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
A Vegetarian Cookery Book
By (author) Vivien Weise
Volume 5
Edited by CB Hieatt
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The Most Excellent Book of Cookery
Quanto erano nutrienti i banchetti dei romani antichi?
