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201

The art of dining, and of attaining high health; with a few hints on suppers. To which is added, anecdotes of dining, connected with distinguished individuals /

by Hayward, A. (Abraham), 1801-1884
New York : R.M. De Witt, 1874

Book

202

Histoire de la cuisine. /

by Dumas, Alexandre, 1802-1870
Paris : Pierre Waleffe, 1967

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203

Gastronomia : eine Bibliographie der deutschsprachigen Gastronomie 1485-1914 : ein Handbuch für Sammler und Antiquare /

by Weiss, Hans U.
Zürich : Bibliotheca Gastronomica, 1996

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Book

204

The perfectionist : life and death in haute cuisine /

by Chelminski, Rudolph
New York, N.Y. : Penguin Group, 2005

Book

205

Food & wine of France : Bordeaux to the Pays Basque : a gastronomic guide /

by Brown, Michael, 1931-
New York : Exeter Books, 1983

Book

206

Convivio : storia e cultura dei piaceri della tavola dall'antichità al medioevo /

Roma : Laterza, 1989

Book

207

Brillat-Savarin's Physiologie du goût, A handbook of gastronomy ; new and complete translation with fifty-two original etchings by A. Lalauze.

by Brillat-Savarin, 1755-1826
New York, J. W. Bouton, 1884

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208

Red wine with fish : the new art of matching wine with food /

by Rosengarten, David
New York : Simon & Schuster, 1989

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209

Al dente : culinary delight for the dental patient : recipes, tips, and advice /

by Salenbauch, Norbert
Surrey, U.K. : Quintessence, 2009

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210

Arme essen, Reiche speisen : neuere Sozialgeschichte der zentraleuropäischen Gastronomie /

by Schwendter, Rolf
Wien : Promedia, 1995

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211

Nihon no shokuji bunka /

Tōkyō : Ajinomoto Shoku no Bunka Sentā : Hatsubai Nō-san-gyoson Bunka Kyōkai, 1999

Book

212

The delights of delicate eating /

by Pennell, Elizabeth Robins, 1855-1936
New York : Saalfield Pub. Co., 1901

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Book

213

A Book of Food /

by Shand, P. Morton (Philip Morton), 1888-1960
London : Jonathan Cape, 1930

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Book

214

An odd volume of cookery /

by Morrisey, Louise Lane, Sweeney, Marion Lane
Boston : Cambridge : Houghton Mifflin Company ; The Riverside Press, 1949

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215

Österreich für Feinschmecker : das kulinarische Jahrbuch 1995 /

Wien : Deuticke, 1994

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216

Gastronomy and old tableware in Switzerland. With twenty plates in colour.

Zurich : Published by the Swiss National Tourist Office, 1956

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217

La cucina italiana : storia di una cultura /

by Capatti, Alberto, 1944-
Roma : Laterza, 1999

Book

218

Cai Lan lü xing shi ji /

by Cai, Lan
Qingdao : Qingdao chu ban she, 2016
Di 1 ban.

Book

219

Haute Cuisine; a gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship...

by Conil, Jean
London, Faber and Faber Limited, 1961
Third revised edition

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220

Grammaire de gastronomie sentimentale, ou Choix de petits plats pour de grandes amours. /

by Vatelle, Alcibiade, Vatelle, Yolande
Toulon : Les Editions Provencia, 1951

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