Sort byRelevanceNewest to OldestTitle - A to ZPrice - Low to HighAuthor - A to Z Per page5101520255075100 ‹123› Global Jewish Foodways A History Edited and with an introduction by Hasia R. Diner and Simone CinottoForeword by Carlo Petrini June 2018 Nebraska At the First Table Food and Social Identity in Early Modern Spain Jodi Campbell February 2017 Nebraska Falafel Nation Cuisine and the Making of National Identity in Israel Yael Raviv November 2015 Nebraska Fried Walleye and Cherry Pie Midwestern Writers on Food Edited and with an introduction by Peggy Wolff November 2013 Nebraska A Sacred Feast Reflections on Sacred Harp Singing and Dinner on the Ground Kathryn Eastburn May 2013 Nebraska How to Cook a Tapir A Memoir of Belize Joan Fry December 2012 Nebraska Hoosh Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine Jason C. Anthony November 2012 Nebraska Educated Tastes Food, Drink, and Connoisseur Culture Edited and with an introduction by Jeremy Strong November 2011 Nebraska Palmento A Sicilian Wine Odyssey Robert V. Camuto March 2012 Nebraska At Mesa's Edge Cooking and Ranching in Colorado's North Fork Valley Eugenia BoneWith a new introduction and recipes by the author October 2012 Bison Books Barolo Matthew Gavin Frank April 2010 Nebraska Eating in Eden Food and American Utopias Edited by Etta M. Madden and Martha L. Finch May 2008 Nebraska Nebraska Pioneer Cookbook Kay Graber October 1974 Bison Books A Taste for War The Culinary History of the Blue and the Gray William C. Davis May 2011 Bison Books A Chef's Tale A Memoir of Food, France, and America Pierre FraneyWith Richard Flaste and Bryan MillerIntroduction by Eugenia Bone December 2010 Bison Books RelevanceNewest to OldestTitle - A to ZPrice - Low to HighAuthor - A to Z5101520255075100 ‹123›
