Testicles
Balls in Cooking and Culture
by Blandine Vie
The Centaur’s Kitchen
A Book of French, Italian, Greek and Catalan Dishes for Ships' Cooks on the Blue Funnel Line
by Patience Gray
Trifle
by Alan Davidson and Helen Saberi
Anthimus
On the Observance of Foods
Translated by Mark Grant
Archestratus
Fragments from the Life of Luxury: a Modern English translation with Introduction and Commentary
by John Wilkins and Shaun Hill
Dinner for Dickens
The Culinary History of Mrs Charles Dickens's Menu Books
by Susan M. Rossi-Wilcox
Eggs in Cookery
Proceedings of the Oxford Symposium on Food and Cookery 2006
edited by Richard Hosking
La Varenne’s Cookery
The French Cook, The French Pastry Chef, The French Confectioner
by Francois Pierre de la Varenne
On Chestnuts
the trees and their seeds: The Horse Chestnut and Sweet Chestnut for Healing and Eating
by Ria Loohuizen
Water of Life
A History of Wine-distilling and Spirits 500BC to AD 2000
by C. Anne Wilson
Wild Food
Volume 2004
edited by Richard Hosking
Acetaria
A Discourse of Sallets
By (author) John Evelyn
Noshe Djan
Afghan Food and Cookery
by Helen Saberi
