Le grand livre de la cuisine européenne by Geneviève Macé
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European Gastronomy into the 21st Century by Cailein Gillespie
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Renaissance food from Rabelais to Shakespeare by Joan Fitzpatrick
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Salades d'Europe by Frauke Koops
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La cuisine traditionnelle de la ferme by Trigg., Pierson
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Food Heritage and Nationalism in Europe
Ilaria Porciani
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Goûts et saveurs d'Europe by Joel Robuchon
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Le Meilleur des cuisines d'Europe by Geneviève Macé, Valérie-Anne
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Qin ai de xi can by Haiying Wang
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Europe du Nord et de l'Est by Cornelia Adam
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Still life by Elisabeth Luard
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Publishing History

This is a chart to show the publishing history of editions of works about this subject. Along the X axis is time, and on the y axis is the count of editions published. Click here to skip the chart.  This graph charts editions published on this subject.
Editions Published
Year of Publication

Related...

Subjects
European Cooking, Food habits, Habitudes alimentaires, Cooking, Cooking, european, Gastronomie, Kochbuch, Kochen, Aliments, Aliments dans la littérature, American Cooking, Aspect politique, Aspect social, Bauernhof, Bellettrie, Biography & Autobiography, COOKING, COOKING / General, COOKING / History, COOKING / Regional & Ethnic / European
Places
Europe, European Economic Community countries, Pays de l'Union européenne
People
Elisabeth Luard
Times
Renaissance, 1450-1600

Prolific Authors

who have written the most books on this subject
Geneviève Macé, 2 books
Pierson, 1 book
Joel Robuchon, 1 book
Cailein Gillespie, 1 book
Frauke Koops, 1 book
Valérie-Anne, 1 book
Ilaria Porciani, 1 book
Haiying Wang, 1 book
Joan Fitzpatrick, 1 book
Trigg., 1 book
Elisabeth Luard, 1 book
Cornelia Adam, 1 book