Category/Reference
reference

Reference

41 books
YEMEK MUTFAK SINIF
Jack Goody$25.00
The Flavor Matrix
James Briscione$25.49
The Omnivore's Dilemma
Michael Pollan$10.25
Zero
Gerant Achatz$93.00
The True History of Chocolate
Michael D. Coe$6.57
Kitchen creativity
Karen Page$13.99
On Food and Cooking
Harold Mcgee$8.38
The Big Fat Duck Cookbook
Heston Blumenthal$561.72
The Learned Banqueters Vol. I
Athenaeus of Naucratis$25.20
The Learned Banqueters Vol. IV
Athenaeus of Naucratis$41.41
The Learned Banqueters Vol. VI
Athenaeus of Naucratis$40.82
The Learned Banqueters Vol. V
Athenaeus of Naucratis$42.74
The Learned Banqueters Vol. VII
Athenaeus of Naucratis$25.20
The Learned Banqueters Vol. VIII
Athenaeus of Naucratis$45.10
The Learned Banqueters Vol. II
Athenaeus of Naucratis$42.74
The Learned Banqueters Vol. III
Athenaeus of Naucratis$42.50
The Professional Chef
Culinary Institute of America.$19.50
The Nordic Cook Book
Magnus Nilsson$35.88
Catching Fire
Richard W. Wrangham$8.35
Cooked
Michael Pollan$12.95
Kitchen Mysteries
Hervé This$22.25
On Food and Cooking
Harold Mcgee$17.51
Nose Dive
Harold Mcgee$7.87
Science and Cooking
Pia Sorensen$22.26
Neurogastronomy
Gordon M. Shepherd$48.36
Flavor
Holmes, Bob$10.26
A History of the World in 6 Glasses
Tom Standage$6.70
Uncorking the Past
Patrick E. McGovern$23.01
The Rise of French Cuisine
Susan Pinkard$8.59
The Archaeology of Food
Katheryn C. Twiss$32.37
La Cuisine Andalouse, Un Art de Vivre - XIe-XIIIe Siècle
Lucie Bolens$24.21
The Omnivorous Mind
John S. Allen$11.57
The Roman Cookery Book
Apicius$17.63
The Medieval Kitchen
Odile Redon$36.87
Food
Albert Sonnenfeld$30.61
Sauces
James Peterson$24.98
Meat
James Peterson$16.80
Lobel's Meat Bible
Evan Lobel$11.49
White Heat
Marco Pierre White$153.18
Culinary Artistry
Andrew Dornenburg$23.72
Molecular Gastronomy
Jose Sanchez$34.92