Art Culinaire Nr 78: The International Magazine in Good Taste

Saveurs du Vercors 40 recettes et 1000 infos autour des produits locaux

Pascale Perrier

Quick cooking

Rebo Publishers

Suppe

Nicolas Vahé

De kulinariske fylkene

Randi Lind

The french kitshen.

Michel Roux

Kinfolk Volume 7

Orca. Various

The New Patissiers

Olivier Dupon

Nordens mat

Le Creuset

Kinfolk Volume Six

Orca. Various

Crèmes brûlées

Jean Claude Fascina

Petits Fours A Fine Selection of Sweet Treats

Murdoch Books (corp)

Antipasti & stuzzichini

Marco Baudone

Kitchen Essentials The Complete Illustrated Reference to the Ingredients, Equipment, Terms and Techniques that Ensure Culinary Success

Cordon bleu (School : Paris, France)

Bien cuisiner du marché à votre table

Marie-Claude Bisson

Art Culinaire Nr. 82

Culinaire Inc.

Art Culinaire

Culinaire Inc.

Cucina Romana

Sara Manuelli

The Little Book of Truffles

Françoise Dubarry

Le Cordon Bleu Gourmetskolen

Le Cordon Bleu

Tools for Cooks

Christine McFadden

Provencal Cuisine

Bonechi Books

DINING IN FRANCE

Christian Millau

Cuisine of the Creative A Cookbook

James Lambeth

Burgundy gastronomique

Olivia Callea

Bistro

Gerald Hirigoyen

Familiens livretter : lesernes 734 beste oppskrifter på middager, desserter, baking og sylting

Internasjonal meny guide

Inger-Johanne Bryde

The Taste of Thailand

Vatcharin Bhumichitr

Great Desserts

Mardee Haidin Regan

Det gode franske kjøkken

Julia Child

Genier ved grytene

Anthony Blake

Dreyers kokebok i bilder

Aasta Bjerkaas

American Cooking

Irena Kirshman

Menu

Ellis Tardini

Famous french cookery

Hyla O'Connor

Encyclopedia of antiques

Flere

Larousse gastronomique