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• xxv, 320 p. :ill. ;23 cm. Becoming a chef :with recipes and reflections from America's leading chefs /Andrew Dornenburg and Karen Page ; foreword by Madeleine Kamman ; photographs by Jamie Columbus. TX911.3.V62 D67 1995
• xii, 322 p. :ill. ;21 cm. Kitchen science :a guide to knowing the hows and whys for fun and success in the kitchen /Howard Hillman ; coauthors, Lisa Loring, Kyle MacDonald ; illustrations by Jill Kampmier. TX651 .H544 1989
• xvi, 322 p. :ill. (some col.) ;27 cm. Indian food :a historical companion /K.T. Achaya. TX724.5.I4 A64 1994
• 326 p. :ill. ;25 cm. From the earth :Chinese vegetarian cooking = [Ts`ung ti ch`iu ta tzu jan : Chung-kuo shu ts`ai shih p`u] /Eileen Yin-Fei Lo. TX837 .L54 1995
• 326 p. :col. ill. ;24 cm. The Chinese way :healthy low-fat cooking from China's regions = Chung-kuo ti ch`ü hsing chien k`ang ti chih shih p`u /Eileen Yin-Fei Lo ; calligraphy by San Yan Wong. TX724.5.C5 L59443 1997
• xiii, 330 p., 15 leaves of plates :ill. (some col.) ;19 cm. A field guide to edible wild plants of Eastern and Central North America /by Lee Peterson ; line drawings by Lee Peterson and Roger Tory Peterson ; photos. by Lee Peterson. QK98.5.U6 P47
• 333 p. :ill. ;27 cm. Bruce Cost's Asian ingredients :buying and cooking the staple foods of China, Japan, and Southeast Asia ; foreword by Alice Waters. TX724.5.A1 C67 1988
• 336 p. ;24 cm. Bruculinu, America :remembrances of Sicilian-American Brooklyn, told in stories and recipes /Vincent Schiavelli. TX723.2.S55 S3497 1998
• 336 p. :ill. ;26 cm. Food on the move :proceedings of the Oxford Symposium on Food and Cookery, 1996 /edited by Harlan Walker. TX345 .O94 1997
• 345 p. :ill. ;24 cm. Florence Lin's Complete book of Chinese noodles, dumplings and breads /Florence Lin. TX809.M17 L56 1986
• 345 p. ;22 cm. The Chinese food lover's guide /Ginger Chang and Stephen Nathanson. TX641 C44 1987
• xvi, 347 p. ;22 cm. A historical dictionary of Indian food /K.T. Achaya. TX724.5.A1 A24 1998
• xiv, 354 p. ;25 cm. Food from my heart :cuisines of Mexico remembered and reimagined /Zarela Martínez ; foreword by Budd Schulberg. TX716.M4 M376 1992
• ix, 370 p. ;24 cm. Won ton lust :adventures in search of the world's best Chinese restaurant /John Krich. TX907 .K75 1997
• 378 p. :ill., map ;25 cm. Swallowing clouds /A. Zee. DS736 .Z44 1990
• xi, 382 p. :ill. ;25 cm. The Africa cookbook :tastes of a continent /Jessica B. Harris. TX725.A1 H284 1998
• 384 p. :ill. ;27 cm. Authentic Mexican :regional cooking from the heart of Mexico /Rick Bayless with Deann Groen Bayless ; illustrations by John Sandford. TX716.M4 B29 1987
• xiii, 402 p. ;24 cm. The heretic's feast :a history of vegetarianism /Colin Spencer. TX392 .S72 1996
• x, 419 p. :ill. ;27 cm. True Thai :the modern art of Thai cooking /Victor Sodsook with Byron and Theresa Laursen ; photographs by E.K. Waller. TX724.5.T5 S63 1995
• xvi, 424 p. :ill. ;24 cm. Food in history /Reay Tannahill. GT2850 .T34 1989

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