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A concise encyclopaedia of gastronomy / compiled under the editorial direction of André L. Simon.

European gastronomy into the 21st century / Cailein Gillespie ; contributing editor, John Cousins.

Molecular gastronomy : exploring the science of flavor / Hervé This ; translated by M.B. DeBevoise.

Molecular gastronomy : scientific cuisine demystified / Jose Sanchez, CEC, CHE ; photography by Koji Hanabuchi ; foreword by Ferran Adria.

Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm DeBevoise.

Siren feasts : a history of food and gastronomy in Greece / by Andrew Dalby.

Art, culture, and cuisine : ancient and medieval gastronomy / Phyllis Pray Bober.

The new century cookery book : practical gastronomy and recherché cookery / by Charles Herman Senn.

Early Jewish cookbooks : essays on the history of Hungarian Jewish gastronomy / András Koerner ; preface by Barbara Kirshenblatt-Gimblett.

A concise encyclopaedia of gastronomy Section 8 Wine, beer, cider, spirits ... [compiled under the editorial direction of André L. Simon] compiled by André L. Simon

Gastronomy as a fine art a translation of the "Physiologie du goût" of Brillat-Savarin by R. E. Anderson

French gastronomy : the history and geography of a passion / Jean-Robert Pitte ; translated by Jody Gladding.

A handbook of gastronomy (Physiologie du goût) by Jean Anthelme Brillat-Savarin.

The physiology of taste; or, Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents. By Brillat Savarin. Tr. from the last Paris ed., by Fayette Robinson.

The physiology of taste; or, Meditations on transcendental gastronomy, by Jean Antheome Brillat-Savarin. A complete translation from the French. Foreword by Frank Crowninshield.

Brillat-Savarin's Physiologie du goût. A handbook of gastronomy, new and complete translation with fifty-two original etchings by A. Lalauze.

Gastronomy as a fine art, or, The science of good living : A translation of the "Physiologie du goût" of Brillat-Savarin / by R.E. Anderson, M.A.

The physiology of taste, or, Transcendental gastronomy : illustrated by anecdotes of distinguished artists and statesmen of both continents / by Brillat Savarin ; translated from the last Paris edition, by Fayette Robinson.

The menu book; 4th ed. of Practical gastronomy, a menu compiler and register of dishes ... by C. Herman Senn ...

The pleasures of the table; an account of gastronomy from ancient days to present times. With history of its literature, schools, and most distinguished artists; together with some special recipes, and views concerning the aesthetics of dinners and dinner-giving.

Gastronomy as a fine art; or, The Science of good living, a translation of the "Physiologie du goût" of Brillat-Savarin by R.E. Anderson.