Food & Drink

by Eliza Acton, introduction by Elizabeth Ray

Entstehung und kulinarische Einordnung der Restaurantkultur 1800 bis 1850

by Marco Iwanzeck

by Carl Friedrich von Rumohr

by Martine Quinot Muracciole

Volume 2009

edited by Richard Hosking

by Daniel Kuhn, Franz Quarthal and Reinhold Weber

Von Baumwässern, Fetthennen, Schaum- und Springkräutern, Ohrenpilzen, süßen Eicheln, Kranawitt und anderen wiederentdeckten Nutz- und Heilpflanzen

By (author) Michael Machatschek

Bevorratung und Haltbarmachung von Wildpflanzen

By (author) Elisabeth Mauthner By (author) Michael Machatschek

by William Verrall

Anleitung, alle Arten von Speisen nach franzosischem, deutschem und englischem Geschmacke zu bereiten

by Franz Walcha, edited by Josef Matzerath and adapted by Marco Iwanzeck and Angelika Rakowski

Exotik frisch auf den Tisch

By (author) Bruno P. Kremer

Ein schones nutzliches vnndt kostliches Kochbuch vor Furstliche personenn

by Johann Deckardt

A Critical Edition with an Introduction and English Translation

By (author) Apicius Edited and translated by Christopher Grocock Edited and translated by Sally Grainger

Trois ages de la gastronomie, des annees 1950 a nos jours

by Jean El Gammal

Physik und Chemie des feinen Geschmacks

By (author) Thomas Vilgis

Wie Kaffee die Gesundheit fördert

By (author) Karen Nieber

edited by Josef Matzerath and Annemarie Niering

by Josef Matzerath, Georg Janecke, Herzog Mechthild, edited by Hanna Aehle

Englished by I.D.G., 1653

by Francois Pierre La Varenne

A Modern Translation

by Andrew Cato

Early Market Gardening around London

By (author) Malcom Thick

A Facsimilie of the First Edition of 1861

by Isabelle Beeton

by L Clark

by Elizabeth Raffald

by Alexis Soyer

Kostliches fur Picknick, Party & unterwegs

By (author) Jan Thorbecke Verlag

La cucina ebraica, cristiana e islamica del Medio Oriente in 90 Ricette Festive

by Joan Rundo

Volume 26

by Alain Drouard and preface by Hans Jurgen Teuteberg, translated by Michael Tillmann

Guide de cuisine antique

Volume 2

commentaries by Laure de Chantal

Proceedings of the Oxford Symposium on Food and Cookery, 1997

edited by Harlan Walker