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1
Caviar and after : the truth about luxury food /
by Launay, André, 1930-
London : Macdonald, 1964

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Book
2
A Concise Encyclopaedia of Gastronomy /
London : Wine and Food Society, 1939

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Book
3
A Book of Food /
by Shand, P. Morton (Philip Morton), 1888-1960
London : Jonathan Cape, 1930

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Book
4
Haute Cuisine; a gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism
by Conil, Jean
London, Faber and Faber Limited, 1961
Third revised edition

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Book
5
The culinary imagination : from myth to modernity /
by Gilbert, Sandra M.
New York : W.W. Norton & Company, 2014
First edition.

Book
6
Život je raut : vyvarovna.com /
by Hannová, Daniela, 1985-, Patočková, Jana, Saleh, Hannah, 1989-
Brno : CPress, 2017
1. vydání.

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Book
7
Cannibals to Caviar /
by Townsend, Derek
Milton, Q. : The Jacaranda Press, 1973

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Book
8
Holiday Magazine Book of the world's fine food; a treasury of adventures in gastronomy,
New York, Simon and Schuster, 1960
First Printing

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Book
9
The essence of cookery = Geist der kochkunst /
by Rumohr, C. Fr. v. (Carl Friedrich von), 1785-1843
London : Prospect Books, 1993

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Book
10
Delights and prejudices /
by Beard, James, 1903-1985
New York : Smithmark Publishers, 1996

Book
11
Blue trout and black truffles : the peregrinations of an epicure /
by Wechsberg, Joseph, 1907-1983
New York : Alfred A. Knopf, 1953
First edition.

Book
12
Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqua'à nos jours /
by Gottschalk, Alfred, 1873-1954
Paris : Editions Hippocrate, 1948

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Book
13
But Mama always put vodka in her sangria! : adventures in eating, drinking, and making merry /
by Reed, Julia
New York : St. Martin's Press, 2013
First edition.

Book
14
Le mangeur du XIXe siècle /
by Aron, Jean-Paul, 1925-1988
Paris : Robert Laffont, 1973

Book
15
The Esquire culinary companion, being an exotic cookery book; or, Around Europe with knife, fork, and spoon,
N[ew] Y[ork] Crown Publishers 1959

Book
16
Cakes & ale : a memory of many meals, the whole interspersed with various recipes, more or less original, and anecdotes, mainly veracious /
by Spencer, Edward, 1844-1910
London : Grant Richards, 1897

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Book
17
With bold knife and fork /

Book
18
The physiology of taste, or, Meditations on transcendental gastronomy,
by Brillat-Savarin, 1755-1826
New York, Boni and Liveright, 1926

Book
19
Feast Here Awhile : adventures in American eating /
by Brans, Jo
New York, New York : Ticknor & Fields, 1993

Book
20
Eating in Mexico /
by Farga, Amando, 1893-1978
Mexico, D.F. : Mexican Restaurant Association, 1963

Book
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