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Gregg R. Gillespie, Peter Barry, (Photographs), Test Testauteur

the ultimate A-Z collection of bars, drops, crescents, snaps, squares, biscuits and everything that crumbles

marguerite patten

Jack Czarnecki

With 100 Recipes for Common and Uncommon Varieties

Michael Symons

Maguelonne Toussaint-Samat, Anthea Bell

Lou Greenstein

A Tour of Dining History

Clifford A. Wright

The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs

Susie Boeckmann, Natalie Rebeiz-Nielsen

The Art of Eating and Enjoying

Wayne Gisslen

Stephen Mennell

Eating and Taste in England and France from the Middle Ages to the Present

Hillary Rodham Clinton

At Home with History

Sara Paston-Williams

A History of Cooking & Eating

Inja Nam, Arno Schmidt, James Gerard Smith, (Photographer)

Lisa Yockelson

Ray Foley

Andrew Dornenburg, Karen Page, Madeleine Kamman, (Foreword), Jamie Columbus, (Photographs)

With Recipes and Reflections from America's Leading Chefs

Bob Flowerdew

A Definitive Source Book to Growing, Harvesting and Cooking Fruit

Hugo Arnold, Ray Main, (Photographs)

How to Shop for and Cook with the Worlds Best Ingredients

Susie Boeckmann, Natalie Rebeiz-Nielsen

The Definitive Guide

Inga Saffron

The strange history and uncertain future of the world's most coveted delicacy

Jane Grigson

Jane Harbutt

A complete guide to over 300 cheeses of distinction

Andrew Dornenburg, (From 'New York, New York'), Karen Page, (From 'New York, New York')

Where America's Leading Chef's Eat on Their Night Off—And How You Can Enjoy the Same Experience

Pavilion Books Limited

Bruno H. Ellmer

For Professionals

Arno Schmidt

Recipes

E. Pauli

Recipes

Antonio Carluccio, Priscilla Carluccio, André Martin, (Photographs)

Antonio Carluccio, Priscilla Carluccio, André Martin, (Photographs)

Mary Deirdre Donovan, The Food and Beverage Institute, (Editor)

Mary Deirdre Donovan, The Food and Beverage Institute, (Editor)

Bruce Kraig, Dudley Nieto, Nicolás de Jesús, (Illustrations)

A Culinary Journey to Guerrero and Michoacán

Andrew Dornenburg, Karen Page, James Bergin, (Photographs), Jessica Zane, (Photographs)

Herbert Meiselman

The Science, Culture, Business and Art of Eating

Jan Bartelsman

35 Restaurants - Photographs and Recipes

Jan Bartelsman

31 Restaurants - Photographs and Recipes

Jan Bartelsman

32 Restaurants - Photographs and Recipes

Andrew Dornenburg, (James Beard Award-Winning author of 'Becoming a Chef' and Culinary Artistry), Karen Page, (James Beard Award-Winning author of 'Becoming a Chef' and Culinary Artistry), Michael Donnelly, (Art Director for Photography Fiona Donnely)

Secrets from America's Leading Critics, Chefs, and Restaurateurs

Hilaire Walden

Israel Aharoni, Nelli Sheffer, (Photographer)

The Best Street Food in the World

Ernest R. Vieira

Charmaine Solomon

The Definitive Guide to Asian Cookery

Auguste Escoffier, H.L. Cracknell, (Translation), R.J. Kaufmann, (Translation)

The Complete Guide to the Art of Modern Cookery

Stefano Cavallini

Jan Bartelsman

28 Restaurants in Foto's en Gerechten

Jan Bartelsman

35 Restaurants in foto's en gerechten

Jan Bartelsman

32 Restaurants in foto's en gerechten

Jan Bartelsman

31 Restaurants in foto's en gerechten

37 Restaurants in Foto's en Gerechten

Jan Bartelsman

Verzamelbox 11 uitgaves

Jan Bartelsman

26 Restaurants in Foto's en Gerechten

Antonio Carluccio, Priscilla Carluccio

Michael Chiarello, Penelope Wisner

Clarissa Dickson Wright

What we Eat and How we Eat

Claire Catterall, (Editor)

Design and Culture

Gary Holleman

A Guide to Culinary Online Services

John B. Hutchings

Mimi Sheraton, Nelli Sheffer, (Photographs)

John Carrafoli, Rosalind Smith

How to Prepare, Light, and Photograph Delectable Food and Drinks

Clive Finch, Harry Cracknell

An International Approach

David A. Milzer, Mary Porter, Beth Sonnier, Karen Eich Drummond

roy briggs

Peri Wolfman, Charles Gold

Georgeanne Brennan

Donald V. Laconi, (Community and Technical College, The Univ of Akron)

A Laboratory Text-Workbook

Geraldene Holt

The Culinary Institute of America

The Art and Craft of the Cold Kitchen

Thomas Pellechia

Historical Anecdotes and Recipes

Alain Ducasse

Alain Ducasse's Culinary Encyclopedia

Alain Ducasse

Jill Davies

Richard W. Lacey

A Brief History of Food

Amy Trubek

How the French Invented the Culinary Profession

Lyn Coutts

Jozef Schildermans

Yamuna Devi

Robin Davis, Melissa f, (Illustrations)

Making Flavored Oils, Vinegars, and Spirits

Julia della Croce, Deborah Jones, (Photographer)

Victoria Wise

Prosper Montagne, Robert J. Courtine, (Editor)

The World Greatest Cookery Encyclopedia

Jeni Wright, Le Cordon Bleu Chefs

Quick Classics

Jan Bartelsman, (photographs)

Matthew Biggs

The Practical Sourcebook: Growing, Harvesting and Cooking Vegetables

Antonio Carluccio, Priscilla Carluccio

Victoria Wise

Christine Osborne

Antonio Carluccio, Priscilla Carluccio

Antonio Carluccio

With Compact Disc

Therese Boer-Tausch

Sri Owen, Gus Filgate, (Photographs)

The New Way

Joy Davies, Simon Wheeler, (Photographs)

Kitty Morse, Deborah Jones, (Photographer)

Jean-François Plante

Peggy Knickerbocker, Laurie Smith, (Photographs)

From Tree to Table

Pavilion Books Limited

Olivier Baussan, Jacques Chibois, Jean-Charles Vaillant, (Photographs)

A Gourmet Guide

Sian Irvine

Fresh Recipes with Olive Oil from Leading Chefs

Sarah R. Labensky, (Mississippi University for Women), Alan M. Hause

A Textbook of Culinary Fundamentals

Sarah R. Labensky

Michael van Straten

Why Going Organic is Good For You, Better For Your Family and the Best for the Enivronment

Markets-The Food and the People

Antonio Carluccio, Priscilla Carluccio

Jane Donovan

Marlena Spieler

Gloria Perez Duenas, Carlos Martínez, Laurie Blum

Victor Ceserani, Ronald Kinton

H.L. Cracknell, R.J. Kaufmann

Wayne Gisslen

Wayne Gisslen, André Cointreau, (President, Le Cordon Bleu), J. Gerard Smith, (Photographs)

Theodore Kyriakou, Charles Campion, Gus Filgate, (Photographs)

Clare Ferguson, Jeremy Hopley, (Photographs)

from risotto to sushi

Christine Ingram

Cooking with the World's Best-Loved Grain

rick stein

Jenny Stacey, Kathryn Hawkins

Over 100 Healthy and Delicious "Little Rice" Recipes

Michel Roux

sweet and savoury, classic and new

Andrea Chesman, Kristie Trabant

Pellegrino Artusi

Jeffrey Alford, Naomi Deguid

A Cookbook

Matt A. Casado

The Gourmet's Companion

Elizabeth David

Jerry Hopkins, Michael Freeman, (Photographs)

Bush Meat, Bats, and Butterflies

Mary Corpening Barber, Sara Corpening Whiteford, E.J. Armstrong, (Photographs)

50 Recipes for Health and Energy

Michael van Straten

for health and healing

Michael van Straten

Juicing for Health and Healing

Richard Leach

Fabulous Restaurant Desserts Made Simple

Paul Strang, Jason Shenai, (Photographs), Jeanne Strang, (Recipes)

Food from the Markets and Fairs of the South of France

Tetsuya Wakuda, Charlie Trotter

Recipes from Australia's Most Acclaimed Chef

Elaine González, Frankie Frankeny, (Photographs)

Techniques & Recipes for Simply Spectacular Desserts & Confections

Michael Baskette, (Art Institute of Philadelphia), Eleanor RD Mainella, (Baltimore City Community College)

Oona van den Berg, David Loftus, (Photographs)

Joseph Amendola

Assire Jérôme, Bernard Clavel, (Preface)

Jeanne Bourin

Anthony Rowley, Deke Dusinberre, (Translation)

Alain Stella, Roellinger, (Preface)

Peter Reinhart

Winner IACP 2002

Beth Hensperger, Harry Bates, (Illustrations)

Beth Hensperger's 300 Favorite Recipes

Judy Ridgway

Bob Ferrand

Elizabeth Riely

A Concise Dictionary of Culinary Terms

Chantal Coady

Andrew Dalby, Sally Grainger

Hamlyn

Caroline Conran, Terence Conran, Simon Hopkinson

The Back-to-Basics Guide to Selecting, Preparing, Cooking, and Serving the Very Best of Food

Hamlyn

Judith Wills

the ultimate reference book for food and your health

Judith Wills

the ultimate reference book for food and your health

Waverly Root

Richard Olney, (General Editor), Lewis Esson, (Contributing Editor)

A Complete Guide to Buying, Preparing, Cooking and Serving Food

Arabella Boxer, Sandra Lane, (Photographs)

The Complete Guide to Culinary Spices with over 170 Recipes

Clare Connery, Sandra Lane, (Photographs)

The Complete Guide to Vegetables with over 100 Recipes

Arabella Boxer

Marcus A Webb

Pamela Todd

A Celebration of Regional French Food Through the Palettes of the Great Impressionists

Kenneth N. Anderson, Lois E. Anderson

Hilaire Walden, David Loftus, (Photographs)

Traditional Flavours from Northern Africa

Maggie Black

Maggie Black

The Culinary Institute of America, (Editor), Mary Deirdre Donovan, Paul Bocuse, (Foreword), Ferdinand Metz, (President, The Culinary Institute of America)

Soun Vannithone, Alan Davidson

Hamlyn

Jean Anthelme Brillat-Savarin, M.F.K. Fisher, (Translation)

Or Meditations on Transcendental Gastronomy

The Culinary Institute of America

David Paul Larousse

A Guide to the Art of the Buffet

Bo Friberg

Barbara Gibbs Ostmann, (Write and Edit, Inc., Union, Missouri), Jane Baker, (East Lansing, Michigan)

David Paul Larousse

Guide to the Saucier's Craft

Linda Collister

Over 300 recipes for sauces dips and marinades and how to use them in your cooking

David Paul Larousse

Richard Craze

Tom Colicchio, Danny Meyer, (Foreword)

J.R. Piggott, A. Paterson

James Peterson

The Most Authoritative Guide to Buying, Preparing and Cooking

Mark Winegardner

24 Memories of Food