Cookbooks General in 1995

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

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

Beard on Bread: A Cookbook by Beard, James

La raison gourmande by Onfray, Michel

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

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

Tea Celebrations Co by Stoddard, Alexandra

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

Mensa philosophica by

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

The One Recipe Recipe Book: Or, the Artist's Friend by Dunning, Christopher

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

Soybeans: Technology & Utilization by Liu, Keshun, Liu

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

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

Measurement of Food Preferences (C & H) by