| Showing 11-20 of 208 | « Prev|Page123...|Next » |
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11) Cooking Apicius: Roman Recipes for Today
By: Sally Grainger |
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12) Seafood of South-East Asia
By: Alan Davidson |
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13) Mourjou: The Life and Food of an Auvergne Village
By: Peter Graham |
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14) The Book of Marmalade
By: C.Anne Wilson |
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15) Apicius: A Critical Edition with an Introduction and English Translation
By: Apicius |
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16) Recipes from Corsica
By: Rolli Lucarotti |
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17) Traditional Recipes of Laos
By: Phaya Sing Phia Sing |
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18) Cooking and Dining in Medieval England
By: Peter Brears |
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19) La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner
By: Francois Pierre de la Varenne |
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20) Culinary Jottings for Madras
By: Wyvern |
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