Translations:Cuisine/31/en: Difference between revisions

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==Further reading==
* Albala, Ken (2011). [https://books.google.com/books?id=zG1H75z0EYYC ''Food Cultures of the World Encyclopedia''] Greenwood. {{ISBN|978-0-313-37626-9}}.
* California Culinary Academy (2001). ''In the World Kitchen: Global Cuisine from California Culinary Academy''. Bay Books (CA). {{ISBN|1-57959-506-5}}.
* Laudan, Rachel (2013). [https://books.google.com/books?id=kaDTAAAAQBAJ ''Cuisine and Empire: Cooking in World History''] University of California Press. {{ISBN|978-0-520-26645-2}}.
* MacVeigh, Jeremy (2008). ''International Cuisine''. Delmar Cengage Learning; 1st edition. {{ISBN|1-4180-4965-4}}.
* Nenes, Michael F; Robbins, Joe  (2008). ''International Cuisine''. Hoboken, N.J.: Wiley, John & Sons; 1st edition. {{ISBN|0-470-05240-6}}.
* Scarparto, Rosario (2000). [https://books.google.com/books?id=lthfNAAACAAJ ''New global cuisine: the perspective of postmodern gastronomy studies''.] Royal Melbourne Institute of Technology.
* Zobel, Myron (1962). [https://books.google.com/books?id=_TqlGAAACAAJ ''Global cuisine: being the unique recipes of the 84 top restaurants of the world'']. Patron Press.

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