Тезаурус вкусов

Arndt Alice. Seasoning Savvy. Haworth Herbal Press, 1999. P. 18.

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Audot Louis Eustache. French Domestic Cookery. Harper & Brothers, 1846. P. 87.

Baljekar Mridula. Real Fast Indian Food. Metro, 2000. P. 41.

Bayless Rick. Rick Bayless’s Mexican Kitchen. Scribner, 1996. P. 15, 56, 199, 294.

Beard James. Theory & Practice of Good Cooking. Knopf, 1977. P. 168, 339.

Beeton Isabella. Mrs Beeton’s Book of Household Management. S.O. Beeton, 1861. P. 118, 312.

Beranbaum Rose. Rose’s Heavenly Cakes. Wiley, 2009. P. 352.

Bittman Mark. How to Cook Everything Vegetarian. Wiley, 2007. P. 68, 256, 320.

Blumenthal Heston. The Big Fat Duck Cookbook. Bloomsbury, 2008. P. 122, 154, 155, 177, 257, 263, 294.

Boswell James. A Journey to the Western Islands of Scotland. J. Pope, 1775. P. 188.

Brillat-Savarin J. A., & Simpson L. Francis. The Handbook of Dining. Longman, Brown, Green, Longmans & Roberts, 1859. P. 29, 116.

Bunyard Edward A. The Anatomy of Dessert. Dulau & Co., 1929. P. 233, 248, 341.

Burbidge F. W. The Gardens of the Sun. John Murray, 1880. P. 63.

Burnett John. Plenty and Want: A Social History of Food in England from 1815 to the Present Day. Nelson, 1966. P. 256.

Byrne Aiden. Made in Great Britain. New Holland, 2008. P. 184.

Campion Charles. Fifty Recipes to Stake Your Life On. Timewell Press, 2004. P. 109.

Cannas Pulina & Francesconi. Dairy Goats Feeding & Nutrition. CABI, 2008. P. 55.

Carême Marie-Antoine. L’Art de la Cuisine. 1833. P. 149.

Carluccio Antonio. The Complete Mushroom Book. Quadrille, 2003 P. 78.

Carmellini Andrew, & Hyman Gwen. Urban Italian. Bloomsbury, 2008. P. 303.

Castelvetro Giacomo. The Fruit, Herbs and Vegetables of Italy (1614). Translated by Gillian Riley. Viking, 1989. P. 128.

Chartier François. Papilles et Molécules. La Presse, 2009. P. 326.

Chiba Machiko. Japanese Dishes for Wine Lovers. Kodansha International, 2005. P. 124.

Christian Glynn. How to Cook Without Recipes. Portico, 2008. P. 84.

Clark Sam & Sam. The Moro Cookbook. Ebury, 2001. P. 39.

Clifford Sue & King Angela. The Apple Source Book: Particular Uses for Diverse Apples. Hodder & Stoughton, 2007. P. 270.

Coates Peter. Salmon. Reaktion, 2006. P. 159.

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Cunningham Marion. The Breakfast Book. Knopf, 1987. P. 344.

David Elizabeth. A Book of Mediterranean Food. Lehmann, 1950. P. 93.

David Elizabeth. An Omelette and a Glass of Wine. Penguin, 1986. P. 260, 283.

David Elizabeth. French Provincial Cooking. Michael Joseph, 1960. P. 155, 156, 177, 244, 294.

David Elizabeth. Italian Food. Macdonald, 1954. P. 44, 46, 82, 149, 172, 322, 349.

David Elizabeth. Spices, Salt and Aromatics in the English Kitchen. Penguin, 1970. P. 270, 325.

Davidson Alan & Jane. Dumas on Food. Folio Society, 1978. P. 17, 233, 280.

Davidson Alan. Mediterranean Seafood. Penguin, 1972. P. 298.

Davidson Alan. North Atlantic Seafood. Macmillan, 1979. P. 148, 157.

Davidson Alan. The Oxford Companion to Food. OUP, 1999. P. 134.

de Rovira Sr, Dolf. Dictionary of Flavors. Wiley Blackwell, 2008. P. 267.

del Conte Anna. The Classic Food of Northern Italy. Pavilion, 1995. P. 281.

Richard Dolby. The Cook’s Dictionary and Housekeeper’s Directory. H. Colburn & R. Bentley, 1830. P. 115.

Douglas Norman. Venus in the Kitchen. Heinemann, 1952. P. 36.

Dumas Alexandre. See Davidson, Alan & Jane.

Dunlop Fuchsia. Shark’s Fin and Sichuan Pepper. Ebury, 2008. P. 51, 109.

Esquire Handbook for Hosts. Edited by P. Howarth. Thorsons, 1999. P. 151.

Farley John. The London Art of Cookery. Fielding, 1783. P. 142.

Fearnley-Whittingstall Hugh. River Cottage Every Day. Bloomsbury, 2009. P. 132.

Fearnley-Whittingstall Hugh & Fisher Nick. The River Cottage Fish Book. Bloomsbury, 2007. P. 139, 148, 166, 248.

Fearnley-Whittingstall Hugh. The River Cottage Meat Book. Hodder & Stoughton, 2004. P. 121, 168.

Field Eugene. The Writings in Prose and Verse of Eugene Field. C. Scribner’s Sons, 1896. P. 270.

Fisher M. F. K. Consider the Oyster. Duell, Sloan & Pearce, 1941. P. 152.

Floyd Keith. Floyd on Britain and Ireland. BBC, 1988. P. 102.

Gill A. A. The Ivy: The Restaurant and its Recipes. Hodder & Stoughton, 1997. P. 116, 339.

Gladwin Peter. The City of London Cook Book. Accent, 2006. P. 31.

Glass Leonie. Fine Cheese. Duncan Petersen, 2005. P. 65.

Glasse Hannah. The Art of Cookery Made Plain and Easy. 1747. P. 51, 96, 145, 156, 158, 163.

Graham Peter. Classic Cheese Cookery. Penguin, 1988. P. 61, 274.

Graves Tomás. Bread and Oil: Majorcan Culture’s Last Stand. Prospect, 2001. P. 282.

Grigson Jane. English Food. Macmillan, 1974.

Grigson Jane. Fish Cookery. Penguin, 1975. P. 144.

Grigson Jane. Jane Grigson’s Fruit Book. Michael Joseph, 1982. P. 249, 272, 341.

Grigson Jane. Jane Grigson’s Vegetable Book. Michael Joseph, 1978. P. 131, 266.

Grigson Sophie. Sophie Grigson’s Herbs. BBC, 1999. P. 338.