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1

The futurist cookbook /

by Marinetti, Filippo Tommaso, 1876-1944
San Francisco : Bedford Arts, 1989

Book

2

Vinho, gastronomia e saúde /

by Hipólito-Reis, C.
Porto : Universidade do Porto, 2008
1a. ed.

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

3

Gastronomy as a fine art; or, The Science of good living, a translation of the "Physiologie du goût" of Brillat-Savarin

by Brillat-Savarin, 1755-1826
London, Chatto & Windus, 1889
A new ed.

Book

4

The artful eater : a gourmet investigates the ingredients of great food /

by Behr, Edward, 1951-
New York : Atlantic Monthly Press, 2004
2nd ed., slightly rev.

Book

5

Apician morsels; or, Tales of the table, kitchen, and larder: containing a new and improved code of eatics; select epicurean precepts; nutritive maxims, reflections, anecdotes, &c....

by Humelbergius Secundus, Dick
London, Whittaker, Treacher and co., 1829

Book

6

An everlasting meal : cooking with economy and grace /

by Adler, Tamar
New York : Scribner, 2011
1st Scribner hardcover ed.

Book

7

Eating the Enlightenment : food and the sciences in Paris /

by Spary, E. C. (Emma C.)
Chicago ; London : The University of Chicago Press, 2012

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

Book

8

Gastronomy as a fine art; or, The Science of good living. A translation of the "Physiologie du goût" of Brillat-Savarin.

by Brillat-Savarin, 1755-1826
New York, Scribner and Welford, 1879

Book

9

The pantropheon; or, History of food, and its preparation, from the earliest ages of the world. A. Soyer. Embellished with forty-two steel plates, illustrating the greatest gastro...

by Soyer, Alexis, 1809-1858
London, Simpkin, Marshall, & Co., 1853

Book

10

Meals in science and practice : interdisciplinary research and business applications /

Cambridge, England ; Boca Raton, Florida : Woodhead Publishing : CRC Press, 2009

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Book

11

Cours de gastronomie moléculaire n°2 : les précisions culinaires /

by This, Hervé
Paris : Éditions Quæ, 2010

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Book

12

Dining in Paris; a guide to Paris à la carte and table d'hôte,

by Story, Sommerville
New York, R.M. McBride & company, 1927

Book

13

The handbook of dining, or corpulency and leanness scientifically considered ...

by Brillat-Savarin, 1755-1826
London, Longman, Green, Longman, Roberts, & Green, 1864

Book

14

The story of Romanian gastronomy /

by Cazacu, Matei
Bucharest : The Romanian Cultural Foundation Pub. House, 1999

Book

15

Jinrui no shokubunka /

Tōkyō : Ajinomoto Shoku no Bunka Sentā : Hatsubai Nō-san-gyoson Bunka Kyōkai, 1998

Book

16

Propter magnare creatus : lengua, literatura y gastronomía entre Italia y la Península Ibérica : actas del Congreso Internacional, Santiago de Compostela, 21-23 de septiembre de 20...

Santiago de Compostela : Universidade de Santiago de Compostela : Xunta de Galicia, 2019

Book

17

Dirt : adventures in Lyon as a chef in training, father, and sleuth looking for the secret of French cooking /

by Buford, Bill
New York : Alfred A. Knopf, 2020
First edition.

Book

18

Delicious places : new food culture, restaurants, and interiors /

Berlin : Gestalten, 2019

Book

19

Alanya yöresel lezzetler /

Alanya : Alanya Belediyesi, 2017

Book

20

Cook's illustrated.

Brookline, MA : Natural Health Ltd. Partners, 1992

This item is not available through EZBorrow. Please contact your institution’s interlibrary loan office for further assistance.

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