Rochelle Udell - Cooking - 1982 - 127 pages
Describes the etiquette for eating potentially messy foods, including lobster, spaghetti, pizza, corn on the cob, and soft-boiled eggs
Craig Claiborne - Cooking - 1992 - 258 pages
Here are absolutely delicious recipes, created by master chefs Craig Claiborne and Pierre Franey, that are low in salt, calories, cholesterol, and fat -- and high in all the ...
Molly O'Neill - 2007 - 753 pages
Draws on 250 years of American culinary history to present written works from virtually every region of the country while offering a tribute to a host of ethnic cuisines, in a ...
James Giblin - 1987 - 86 pages
A history of the eating utensils and table manners of various cultures from the Stone Age to the present day.