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  1. 1
    Proceedings of Good as Gold : foods the Americas gave the world
    Published 1991

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    Book
  2. 2
    Traditional Food East and West of the Pennines /

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    Book
  3. 3
    Cultivated fruits of Britain : their origin and history /

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    Book
  4. 4
    Sugar-plums and sherbet : the prehistory of sweets /

    Book
  5. 5
    Good things to eat, as suggested by Rufus : a collection of practical recipes for preparing meats, game, fowl, fish, puddings, pastries, etc. /

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    Book
  6. 6
    Hong Kong apothecary : a visual history of Chinese medicine packaging /
    by Wu, Wenzheng
    Published 2003

    Book
  7. 7
    The true history of chocolate /

    Book
  8. 8
    The potato : from the Andes in the sixteenth century to fish and chips, the story of how a vegetable changed history /
    by Zuckerman, Larry
    Published 1999

    Book
  9. 9
    Alexis Soyer : cook extraordinary /

    Book
  10. 10
    Appertizing, or, The art of canning; its history and development /

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    Book
  11. 11
    Moonshine : its history and folklore /
    by Kellner, Esther
    Published 1971

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    Book
  12. 12
    Mrs. Beeton and her husband /

    Book
  13. 13
    American Food : the gastronomic story, including a personal treasury of more than 500 distinctive regional, tradition and contemporary recipes /
    by Jones, Evan, 1915-1996
    Published 1975

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    Book
  14. 14
    Rare and well done; some historical notes on meats and meatmen

    Book
  15. 15
    The illustrated herbal /
    by Blunt, Wilfrid, 1901-1987
    Published 1994

    Book
  16. 16
    Fabulous feasts : medieval cookery and ceremony /

    Book
  17. 17
    Eats : a folk history of Texas foods /

    Book
  18. 18
    The food chronology : a food lover's compendium of events and anecdotes from prehistory to the present /
    by Trager, James, Trager, James
    Published 1995

    Book
  19. 19
    Fireside cooks & black kettle recipes /

    Book
  20. 20
    A taste for war : the culinary history of the Blue and the Gray /

    Book
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