Arts and Traditions of the Table: Perspectives on Culinary History

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    A Revolution in Eating

    James E. McWilliams

    Hog and Hominy

    Frederick Douglass Opie

    Pomodoro!

    David Gentilcore

    Gastropolis

    Annie Hauck-Lawson

    The Kitchen as Laboratory

    Группа авторов

    Molecular Gastronomy

    Hervé This

    Kitchen Mysteries

    Hervé This

    Creamy and Crunchy

    Jon Krampner

    The Winemaker's Hand

    Natalie Berkowitz

    Note-by-Note Cooking

    Hervé This