Milk!

Milk Into Cheese The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

David Asher

Sourdough Culture A History of Bread Making from Ancient to Modern Bakers

Eric Pallant

How to Feed the World A Factful Guide

Vaclav Smil

Milk fed

Melissa Broder

Cooked

Michael Pollan

Eat Like a Human Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health

Bill Schindler

Scoff A History of Food and Class in Britain

Pen Vogler

Nourishing Diets

Sally Fallon Morell

Hot milk

Modernist Bread:The Art and Science

Nathan Myhrvold

Melk

Tore Stavlund

A Natural History of Wine

Ian Tattersall

Cooked: A Natural History of Transformation

Michael Pollan

The Atlas of Food

Erik Millstone

Coca-Cola the Cookbook

Coca-Cola

Consider the Fork: A History of How We Cook and Eat

Bee Wilson

Food Politics

Marion Nestle

The Philosophy of Food

David M. Kaplan

Bread A Global History

William Rubel

Artisan Cheese Making at Home

Mary Carlin

Food and Development

E. M. Young

Tea A History of the Drink that Changed the World

John Charles Griffiths

The Milk Collection

Marie Wallin

In Defence of Food

Michael Pollan

The Vegetarian Myth

Lierre Keith

World Cheese Book

Juliet Harbutt

Famine A Short History

Cormac Ó Gráda

Physiology of Taste

Jean Anthelme Brillat-Savarin

Milk: The Surprising Story of Milk Through the Ages

Anne Mendelson

In Defense of Food

Michael Pollan

Fra margbein til spretne tomater

Philip Newth

The Story of Tea: A Cultural History and Drinking Guide

Mary Lou Heiss

The Omnivore's Dilemma

Michael Pollan

Putting Meat on the American Table

Roger Horowitz

McGee on Food and Cooking

Harold McGee

Caviar

Inga Saffron

Nourishing Traditions

Sally Fallon

Cod: A Biography of the Fish That Changed the World

Mark Kurlansky

Milkshake og gamalost

Ruth Marcussen Kielland