History

Margaret Powell's Cookery Book:500 Upstairs Recipes from Everyone's Favorite Downstairs Kitchen Maid and Cook

• by:
• Powell, Margaret

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The Unofficial Downton Abbey Cookbook:From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding - More Than 150 Recipes from Upstairs and Downstairs

• by:
• Baines, Emily Ansara

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Cleora's KitchenThe Memoir Of A Cook & Eight Decades Of Great American Food

• by:
• Butler, Cleora

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History In A Glass:Sixty Years of Wine Writing From Gourmet

• by:
• Reichl, Ruth

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In Memory's Kitchen

• by:
• De Silva, Cara

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Food Is Culture

• by:
• Montanari, Massimo

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Big OysterHistory On The Half Shell

• by:
• Kurlansky, Mark

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Porters English Cookery Bible

• by:
• Earl of Bradford, Richard

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Words to Eat By:Five Foods and the Culinary History of the English Language

• by:
• Lipkowitz, Ina

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Bought, Borrowed and Stolen:Recipes and Knives from a Travelling Chef

• by:
• McEvedy, Allegra

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Thomas Jefferson's Creme Brulee:How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

• by:
• Craughwell, Thomas J.

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Inventing Wine:A New History of One of the World's Most Ancient Pleasures

• by:
• Lukacs, Paul

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Around The Table Of The RomansFood And Feasting In Ancient Rome

• by:
• Faas, Patrick

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SpiceThe History Of A Temptation

• by:
• Turner, Jack

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CurryA Tale Of Cooks And Conquerors

• by:
• Collingham, Lizzie

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