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Cambodia, C’est Moi
October 23, 1980
War and Hope: The Case for Cambodia by Prince Norodom Sihanouk, translated by Mary Feeney
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Please Pass the Parmesan
December 19, 1968
Italian Food by Elizabeth David
Great Italian Cooking by Luigi Carnacina, translated and edited by Michael Sanino
The Complete Book of Pasta by Jack Denton Scott, photographs by Samuel Chamberlain, drawings by Melvin Klapholz
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Boiling
January 4, 1968
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The Yellow Peril
December 7, 1967
The Fine Art of Chinese Cooking by Lee Su Jan
How to Cook and Eat in Chinese by Buwei Yang Chao
Joyce Chen Cookbook by Joyce Chen
Court Dishes of China The Cuisine of the Ch’ing Dynasty by Su Chung
Food for the Emperor by John D. Keys
The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
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Chock Full of Nuts
April 14, 1966
The American Heritage Cookbook by the Editors of American Heritage
Harvest of American Cooking by Mary Margaret McBride
Helen Brown’s West Coast Cook Book
The Chamberlain Sampler of American Cooking by Narcisse Chamberlain, by Narcissa G. Chamberlain
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The French Way
November 25, 1965
Mastering the Art of French Cooking by Simone Beck, by Louisette Bertholle, by Julia Child
La Cuisine de France by Mapie, the Countess de Toulouse-Lautrec, edited and translated by Charlotte Turgeon
French Provincial Cooking by Elizabeth David, Introduction and notes by Narcissa G. Chamberlain
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Cookbook Controversy
May 20, 1965
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Gospels of American Cooking
April 8, 1965
The All New Fanny Farmer Boston Cooking School Cookbook
The Joy of Cooking by Irma S. Rombauer, by Marion Rombauer Becker
The New Settlement Cook Book
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Table d’Hote
March 11, 1965
The Delectable Past by Esther B. Aresty
The Vogue Book of Menus by Jessica Daves, by Tatiana McKenna. and the Editors of Vogue
The Chamberlain Calendar of French Menus by Narcisse, Narcissa G., by Samuel Chamberlain
