Cookbooks General in 1995

The Vegetarian Feast: Revised and Updated by Shulman, M.

A Gourmet's Guide: Food and Drink from A to Z by Ayto, John

Cliff Sheats' Lean Bodies: The Revolutionary New Approach to Losing Bodyfat by Increasing Calories by Sheats, Cliff, Thornbrugh, Linda, Greenwood-Robinson, Maggie

Beard on Bread: A Cookbook by Beard, James

Fundamentals of Professional Food Preparation: A Laboratory Text-Workbook by Laconi, Donald V.

Mostly Macro: A Guide to Healthy Cuisine for the Discriminating Palate by Turner, Lisa

The Rocky Mountain Wild Foods Cookbook by Williamson, Darcy

Chez Panisse Menu Cookbook by Waters, Alice

Chocolate, Strawberry, and Vanilla: A History Of American Ice Cream by Funderburg, Anne Cooper

The Art of Cookery in the Middle Ages by Scully, Terence

Mable Hoffman's Crockery Cookery, Revised Edition by Hoffman, Mable

Tea Celebrations Co by Stoddard, Alexandra

Mensa philosophica by

Glossary of Cereal Science and Technology by Matz, Samuel A.

The Melting Pot: Balkan Food & Cookery by Kaneva-Johnson, Maria

Water-Soluble Vitamin Assays in Human Nutrition by Ball, G. F. M.

Food Flavorings, Second Edition by Ashurst, Philip R., Dr.

Soybeans: Technology & Utilization by Liu, Keshun, Liu

Measurement of Food Preferences (C & H) by

Handbook of Industrial Seasonings (C&h) by Underriner, E. W., Hume, I. R.