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The Pantropheon or, History of Food, its Preparation, from the Earliest Ages of the WorldAlexis SoyerEsauritoAvvisami
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The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the Kind yet Published ... To Which Are Added, by Way of Appendix, One HundredHannah GlasseEsauritoAvvisami
The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390Samuel PeggeEsauritoAvvisami
A Culinary History of Missouri: Foodways & Iconic Dishes of the Show-Me StateSuzanne CorbettEsauritoAvvisami