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Robert May (cook)
Portfolio
Christmas Past Recipes
A History of the French in London Liberty, Equality, Opportunity
Passeth the Cran'brry Sauce: the Medieval Origins of Thanksgiving
Spring 2016 Issue of Center Center Stage Stage Gives a Shout out to the Numerous March April May 2016 Volunteers at the Senior Center
The French Migrant and French Gastronomy in London (Nineteenth to Twenty-First Centuries)
Colonial Receipts
Cooking in Europe, 1650-1850
The Contribution of P. G. Wodehouse to the Field of Gastronomy Through His Character, the French Chef, Anatole
Cooking up a Nation
Diet and Health in Early Modern England and Italy
Syllabubs Essay
THE ENGLISH COOKERY BOOK HISTORICAL ESSAYS Frontispiece
COOKBOOKS and COOKBOOK AUTHORS an Evolving Bibliography of Studies, Surveys and Auto / Biographies
The Culver Citizen on Lake Maxinkuckee • Indiana's Most Beautiful Lake 73Rd Year, No
Food: a Cultural Culinary History -.: Fernando Santiago Dos Santos
The Cult of the Chafing Dish, Whose Practical Use I Now Propose to Discuss
Red Bank Section One
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