FOOD & BEVERAGE HISTORY BOOKS 2 (G - Z)
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Sam Arnold's Frying Pans West cookbook & DVD's
by Sam Arnold and Holly Arnold Kinney
Tea: History, Terroirs, Varieties
by Kevin Gascoyne, Francois Marchand, Jasmin Desharnais and Hugo Americi
(The) Gallery of Regrettable Food by James Lileks
Grandma's Wartime Kitchen: World War II and the Way We Cooked by Joanne Lamb Hayes, Jean Anderson
Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History) by Fredrick Douglass Opie
I'll Drink to That: Beaujolais and the French Peasant Who Made It the World's Most Popular Wine
by Rudolph Chelminski
In Memory's Kitchen: A Legacy From The Women Of Terezin
Edited by Cara De Silva
In the Devil's Garden: A Sinful History of Forbidden Foods
by Stewart Lee Allen
(The) Last Chinese Chef: A Novel by Nicole Mones
Lowney's Cookbook (1907)
by Maria Willett Howard; Forward by Jeri Quinzio
Military High Life: Elegant Food Histories and Recipes
by Agostino Von Hassell, Herm Dillon and Leslie Jean-Bart. Introduction by Chef John Besh
Modern Cookery for Private Families Eliza Acton (1845)
Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat
by Sarah Murray
Mrs. Charles Darwin's Recipe Book: Revived and Illustrated
by Dusha Bateson and Weslie Janeway
Near a Thousand Tables : A History of Food
by Felipe Fernandez-Armesto
(The) New Tea Companion
by Jane Pettigrew; Bruce Richardson
(The) Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
On Farming (De Agri Cultura) by Marcus Porcius Cato (Cato the Elder - 234-139 BC)
translated by Andrew Dalby
100 Vegetables and Where They Came From
by William Woys Weaver, Signe Sundberg-Hall (Illus)
Organic Inc.: Natural Foods and How They Grew
By Samuel Fromartz
(The) Origins of Fruit & Vegetables by Jonathan Roberts
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe
POTATO by Lyndsay & Patrick Mikanowski
(The) Potato: How the Humble Spud Rescued the Western World by Larry Zuckerman
Salt: A World History by Mark Kurlansky
Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose
by Deborah Jean Warner
Sweetness and Power: The Place of Sugar in Modern History
by Sidney W. Mintz
Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants
by Wolfgang Schivelbusch, David Jacobson (Translator)
(The) Tea Drinker's Handbook by Christine Barbaste, Francois-Xavier Delmas, and Mathias Minet
Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
by Barry Estabrook(The) True History of Chocolate
by Sophie D. Coe, Michael D. Coe (Contributor)
(The) United States of Arugula by David Kamp
Victoria's Home Companion: Or, The Whole Art of Cooking: A History of 19th Century Foods, with Recipes by Victoria Rumble
Why Do Donuts Have Holes?: Fascinating Facts About What We Eat And Drink by Don Voorhees
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