Cooking->Encyclopedias

The Oxford Companion to Food

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Vegetables From Amaranth to Zucchini The Essential Reference: 500 Recipes 275 Photographs

The Complete Cook's Encyclopedia to Spices: An illustrated guide to spices, spice blends and aromatic ingredients, with 100 taste-tingling recipes and 1200 step-by-step photographs

The Physiology Of Taste - Harder's Book Of Practical American Cookery - Vol I.: Treating of American Vegetables, and All Alimentary Plants, Roots and Seeds - Containing a Description of the Best Varieties, Mode of Cultivation, and the Art of Preparing the

The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People