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• TX716.M4 B29 1987 Authentic Mexican :regional cooking from the heart of Mexico /Rick Bayless with Deann Groen Bayless ; illustrations by John Sandford.
• TX716.M4 K44 1989 The art of Mexican cooking :traditional Mexican cooking for aficionados /Diana Kennedy ; photographs by Michael Calderwood ; photograph styling by Diana Kennedy ; illustrations by Susana Martinez-Ostos.
• TX716.M4 M376 1992 Food from my heart :cuisines of Mexico remembered and reimagined /Zarela Martínez ; foreword by Budd Schulberg.
• TX723 .H34 1976 The classic Italian cook book :the art of Italian cooking and the Italian art of eating /Marcella Hazan ; drawings by George Koizumi.
• TX723 .H342 1992 Essentials of classic Italian cooking /by Marcella Hazan ; illustrated by Karin Kretschmann.
• TX723 .M32913 1989 The futurist cookbook /Marinetti ; translated by Suzanne Brill ; edited with an introduction by Lesley Chamberlain.
• TX723.2.S55 S3497 1998 Bruculinu, America :remembrances of Sicilian-American Brooklyn, told in stories and recipes /Vincent Schiavelli.
• TX723.4 .G65 1999 The Georgian feast :the vibrant culture and savory food of the Republic of Georgia /Darra Goldstein ; paintings by Niko Pirosmani.
• TX723.5.B3 W55 1991 Basque cooking and lore /by Darcy Williamson ; illustrations by Shannon Dee and Kathleen Petersen ; cover artwork by Larry Milligan ; cover design by Teresa Sales.
• TX723.5.G8 S6613 1982 Mythology & meatballs :a Greek island diary cookbook /by Daniel Spoerri ; translated by Emmett Williams ; illustrated by Jeanne Jambu ; notes by Charles Perry ; introduction by L. John Harris.
• TX724 .G75 1985 The new kosher-cookbook trilogy /by Ruth and Bob Grossman.
• TX724 .N3674 2001 The foods of modern Israel /by Joan Nathan.
• TX724 .R53 1996 The book of Jewish food :an odyssey from Samarkand to New York /Claudia Roden.
• TX724 .V33 1997 Art of south Indian cooking /Alamelu Vairavan and Patricia Marquardt.
• TX724.5.A1 A24 1998 A historical dictionary of Indian food /K.T. Achaya.
• TX724.5.A1 C67 1988 Bruce Cost's Asian ingredients :buying and cooking the staple foods of China, Japan, and Southeast Asia ; foreword by Alice Waters.
• TX724.5.B93 M37 1994 The Burmese kitchen /Copeland Marks and Aung Thein.
• TX724.5.B93 T35 1993 The best of Burmese cooking :under the golden pagoda /Aung Aung Taik ; design and illustrations by Clare Kossman.
• TX724.5.C5 H665 1989 Fragrant Harbor taste :the new Chinese cooking of Hong Kong /Ken Hom.
• TX724.5.C5 L55 1977 Chinese gastronomy /by Hsiang Ju Lin and Tsuifeng Lin ; with an introd. by Lin Yutang.

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