French
Damien Pignolet
Honey from a Weed
Patience Gray
Plats du Jour
Patience Gray and Primrose Boyd
Vegetables from Amaranth to Zucchini
Elizabeth Schneider
Science in the Kitchen and the Art of Eating Well
Pellegrino Artusi
Elizabeth David Classics (Mediterranean Food, French Country Cooking, Summer Cooking)
Elizabeth David
French Country Cooking
English Bread and Yeast Cookery
A Book of Mediterranean Food
Italian Food
French Provincial Cooking
Spices Salt & Aromatics in the English Kitchen
A New Book of Middle Eastern Food
Claudia Roden
Le Guide Culinaire
Auguste Escoffier
An Omelette and a Glass of Wine
Apicius: A Critical Edition with an Introduction and English Translation
Sally Grainger
An Alphabet for Gourmets
MFK Fisher
A Cordiall Water
Consider the Oyster
With Bold Knife and Fork
The Art of Eating
How to Cook a Wolf
Oxford Companion to Wine
Jancis Robinson
The Alice B Toklas Cookbook
Alice B. Toklas
Encyclopedia of Pasta
Oretta Zanini de Vita
Mrs Beeton's All About Cookery
Isabella Beeton
The Geometry of Pasta
Caz Hildebrand and Jacob Kenedy
A History of Kitchen Gardening
Susan Campbell
Modern Cookery for Private Families
Eliza Acton
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Harold McGee
The Curious Cook
On Food and Cooking
The Rice Book
Sri Owen
Pepper
Christine McFadden
Oxford Companion to Food
Alan Davidson
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