Etiquetacooking history

Inclui: cooking history, history of cooking, Cooking History, history cooking, Cooking--History, cooking-history, Cooking - History, Cooking/History, History of Cooking, Cooking history, cooking: history, History of cooking, Cooking-History, cooking - history, history-cooking, history (cooking), Cooking -- History, Cooking > History, cooking (history), History / Cooking, History-Cooking, Cooking - history, History of Coooking, cooking/history, Cooking-history, Cooking: History, Cooking (history), history of coooking, cooking > history, history / cooking, cooking--history, Cooking--history, cooking -- history

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Consider the Fork: A History of How We Cook and Eat de Bee Wilson (5 vezes)
Cooked: A Natural History of Transformation de Michael Pollan (4 vezes)
Cookery and Dining in Imperial Rome de Apicius (4 vezes)
Cooks, Gluttons & Gourmets. A History of Cookery. de Betty Wason (4 vezes)
Charlemagne's Tablecloth: A Piquant History of Feasting de Nichola Fletcher (4 vezes)
Perfection Salad: Women and Cooking at the Turn of the Century de Laura Shapiro (3 vezes)
The Medieval Kitchen: Recipes from France and Italy de Odile Redon (3 vezes)
The Jane Austen Cookbook de Maggie Black (3 vezes)
A History of Food de Maguelonne Toussaint-Samat (3 vezes)
A Square Meal: A Culinary History of the Great Depression de Jane Ziegelman (2 vezes)
Cuisine and Empire: Cooking in World History de Rachel Laudan (2 vezes)
Thomas Jefferson's Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America de Thomas J. Craughwell (2 vezes)
Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine de Dave DeWitt (2 vezes)
Fannie's Last Supper: Re-creating One Amazing Meal from Fannie Farmer's 1896 Cookbook de Christopher Kimball (2 vezes)
Catching Fire: How Cooking Made Us Human de Richard Wrangham (2 vezes)
Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate de Kelly Alexander (2 vezes)
Out of the East: Spices and the Medieval Imagination de Paul Freedman (2 vezes)
A History of Cooks and Cooking (The Food Series) de Michael Symon (2 vezes)
Come An' Get It: The Story of the Old Cowboy Cook de Ramon F. Adams (2 vezes)
A Taste of History: 10, 000 Years of Food in Britain de Peter C.D. Brears (2 vezes)
The Pharaoh's Feast: From Pit-Boiled Roots to Pickled Herring, Cooking Through the Ages with 100 Simple Recipes de Oswald Rivera (2 vezes)
Culture of the Fork de Giovanni Rebora (2 vezes)
A Commonplace Book of Cookery de Robert Grabhorn (2 vezes)
The Cuisine of Hungary de George Lang (2 vezes)
With the Grain de Raymond Sokolov (2 vezes)

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