Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food Jon Krampner
Arts and Traditions of the Table Perspectives on Culinary History - serían
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Arts and Traditions of the Table Perspectives on Culinary History bækurnar í röð
- Hog and Hominy: Soul Food from Africa to America Frederick Douglass Opie
- Note-by-Note Cooking: The Future of Food Hervé This
- A Revolution in Eating: How the Quest for Food Shaped America James E. McWilliams
- Molecular Gastronomy: Exploring the Science of Flavor Hervé This
- Gastropolis: Food & New York City
- Pomodoro!: A History of the Tomato in Italy David Gentilcore
- The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
- The Winemaker's Hand: Conversations on Talent, Technique, and Terroir Natalie Berkowitz
- Kitchen Mysteries: Revealing the Science of Cooking Hervé This
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