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European Cooking

321 books found

European Gastronomy into the 21st Century
European Gastronomy into the 21st Century

by Cailein Gillespie

2001 9 ed.
Food and cooking in Viking times
Food and cooking in Viking times

by Clive Gifford

2009 8 ed.
Regional cuisines of medieval Europe
Regional cuisines of medieval Europe

by Melitta Weiss Adamson

2002 7 ed.
Renaissance food from Rabelais to Shakespeare
Renaissance food from Rabelais to Shakespeare

by Joan Fitzpatrick

2010 6 ed.
Food Heritage and Nationalism in Europe
Food Heritage and Nationalism in Europe

by Ilaria Porciani

2019 6 ed.
European peasant cookery
European peasant cookery

by Elisabeth Luard

1986 6 ed.
The seasonal kitchen
The seasonal kitchen

by Perla Meyers

1973 6 ed.
European and American cuisine
European and American cuisine

by Gesine Lemcke

1903 5 ed.
Encyclopedia of European cooking
Encyclopedia of European cooking

by Musia Soper

1962 5 ed.
The saucier's apprentice
The saucier's apprentice

by Bob Spitz

2008 4 ed.
The Settlement cook book 1903
The Settlement cook book 1903

by Simon Kander, Henry Schoenfeld

2005 4 ed.
Culture of the fork
Culture of the fork

by Giovanni Rebora

2001 4 ed.
Lexikon der Küche
Lexikon der Küche

by Richard Hering

1929 4 ed.
Manuel complet de la cuisinière bourgeoise
Manuel complet de la cuisinière bourgeoise

by Catherine Mlle

1864 4 ed.
Food With the Famous
Food With the Famous

by Jane Grigson

1980 4 ed.
Cooking for Kings
Cooking for Kings

by Ian Kelly

2003 4 ed.
Cook book
Cook book

by Stella Standard

1965 3 ed.
Haute as in oat
Haute as in oat

by Wilfred J. McConkey

1989 3 ed.
Margaret Powell's Cookery Book
Margaret Powell's Cookery Book

by Margaret Powell

2012 3 ed.
Lehrbuch der Küche
Lehrbuch der Küche

by Eugen Pauli

1979 3 ed.