(*NEW ARRIVAL*) (Chinese - San Francisco) Kan, Johnny & Charles Leong. Eight Immortal Flavors from San Francisco’s Chinatown. *Signed*

(*NEW ARRIVAL*) (Chinese) Chow, Dolly. Chow! Secrets of Chinese Cooking - 75 Selected Recipes with Notes on Table Etiquette

(*NEW ARRIVAL*) (Chinese) William Hu. The Chinese Mid-Autumn Festival: Foods and Folklore

(*NEW ARRIVAL*) (Chinese-American) Mary Wilson. Chinese Cooking. *Signed*

(*NEW ARRIVAL*) (Chocolate) Hablemos del Chocolate (Xabier Gutierrez)

(*NEW ARRIVAL*) (Cocktails) Cyril Ray's Compleat Imbiber No. 14

(*NEW ARRIVAL*) (Cocktails) The Compleat Imbiber 8

(*NEW ARRIVAL*) (Cuban) Brevario de Cocina Criolla

(*NEW ARRIVAL*) (Culinary Equipment) G.-J. Fournel. Fournitures Generales: Cafes, Restaurants, Hotels, Cercles, Casinos

(*NEW ARRIVAL*) (Danish) Grette Grumme. Danish Food

(*NEW ARRIVAL*) (Erotic) Robert Hendrickson. Lewd Food: The Complete Guide to Aphrodisiac Edibles

(*NEW ARRIVAL*) (Ferran Adrià) Richard Hamilton. Food for Thought: Thought for Food

(*NEW ARRIVAL*) (Filipino) Connie Santa Maria. The Family Cookbook for Fishes and Seafood Recipes

(*NEW ARRIVAL*) (Filipino) Virginia S. Claudio. Philippine Recipes and Typical Menus

(*NEW ARRIVAL*) (Food History) Perl, Lila. Red-Flannel Hash and Shoo-Fly Pie: American Regional Foods and Festivals.

(*NEW ARRIVAL*) (Food History) Pierre Andrieu. Fine Bouche: A History of the Restaurant in France