Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts
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Civilization in Chili, Past and Present - J.M. Spangler
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Classic German Cooking - Luisa Weiss
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Coastal - Scott Clark & Betsy Andrews
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Coastal Harvest: Fish - Forage - Feast: A Cookbook - Taku Kondo
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Coffee: A Global History - Jonathan Morris
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Considering Emma Goldman: Feminist Political Ambivalence and the Imaginative Archive - Clare Hemmings
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Cook Like Your Ancestors - Mariah-Rose Marie
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Cook Out: Recipes and Tips for the Great Outdoors - Rashad Frazier
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Courtly Feasts to Kremlin Banquets - Oksana Zakharova & Sergey Pushkaryov
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Couteaux de France - Christian Lemasson
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Couteaux de nos Regions - Antoine Pascal 2013 Edition
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Couteaux de nos Regions - Antoine Pascal 2024 Edition
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Cuisine & Empire: Cooking in World History - Rachel Laudan
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Designing with Dried Flowers - Hannah Rose Rivers Muller
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Diasporican: A Puerto Rican Cookbook - Illyanna Maisonet
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Dictionary of Woodworking Tools, C. 1700-1970, and Tools of Allied Trades - R. A. Salaman
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Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants - Erik Piepenburg
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Discriminating Taste: How Class Anxiety Created the American Food Revolution - S. Margot Finn
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Doctors and Distillers - Camper English
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Donabe: Classic and Modern Japanese Clay Pot Cooking Book - Connaughton & Takei Moore
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Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions - Melinda Strauss
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Eaten Magazine No. 21 - Baked
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Eaten Magazine No. 22 - Tech
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Eaten Magazine No. 23 - The Sea
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Eaten Magazine No. 24 - Snacks
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Eaten Magazine No. 25 - Feast
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Eaten Magazine No. 26 - Picnics
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Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day - Eden Grinshpan
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El Monje de Moka - En Español - Dave Eggers
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Elderflora: A Modern History of Ancient Trees - Jared Farmer
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Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures - Merlin Sheldrake
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Entries - Wendell Berry
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Essential Shellfish Collection Special Edition, 3-Book Box Set: Crab, Oysters, Shellfish - Cynthia Nims
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Everyday Sake: The Go-To Guide for Choosing, Pairing, and Serving - Yoko Kumano, Kayoko Akabori
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Existential Bread - Jim Franks
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Extra Sauce: The Good, the Bad, and the Onions - Zahra Tangorra
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Farmers of Forty Centuries: Organic Farming in China, Korea, and Japan - F. H. King
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Fäviken - Magnus Nilsson
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Feed the Resistance: Recipes + Ideas for Getting Involved - Julia Turshen
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Feeding Gotham: The Political Economy and Geography of Food in New York, 1790-1860 - Gergely Baics
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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.
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Fish Butchery - Josh Niland
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Flavors from the Shore: Nostalgic Seafood Recipes Celebrating Our Coasts & Waterways - Jim Ulcickas, Richard Staunton, James O. Fraioli
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Flour + Water: Pasta - Thomas McNaughton
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Foie Gras: A Global History - Norman Kolpas
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Food and Drug Legislation in the New Deal - Charles O. Jackson
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Food in Time and Place The American Historical Association Companion to Food History - Joyce E. Chaplin, Ken Albala, Paul Freedman
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