Simple French Food by Richard Olney

Mediterranean Cooking by Paula Wolfert

The Carter Family Favorites Cookbook by Ceil Dyer

Feast Without Fuss by Lady Pamela Harlech

Irish Countryhouse Cooking compiled by Rosie Tinne

The Cookery of England by Elisabeth Ayrton

The Taste of America by John Hess and Karen Hess

Paul Bocuse’s French Cooking by Paul Bocuse

Revolutionizing French Cooking by Roy Andries de Groot

Cuisine Minceur by Michel Guérard

Dietary Goals for the United States Needs, United States Senate prepared by the Staff of the Select Committee on Nutrition and Human

Food in Chinese Culture: Anthropological and Historical Perspectives edited by K.C. Chang

The New French Cooking: Minceur Cuisine Extraordinaire by Armand Aulicino

The King

The Private Elvis by May Mann

My Life With Elvis: The Fond Memories of a Fan Who Became Elvis’s Private Secretary by Becky Yancey and Cliff Linedecker

Elvis: A Biography by Jerry Hopkins

Elvis: What Happened? by Red West and Sonny West and Dave Hebler, as told to Steve Dunleavy

Top People

Charles V: Elected Emperor and Hereditary Ruler by Manuel Fernández Alvarez, translated by J.A. Lalaguna

Philip II of Spain by Peter Pierson

The Young Mazarin by Georges Dethan, translated by Stanley Baron

The Cult of Elizabeth: Elizabethan Portraiture and Pageantry by Roy Strong

Molière in New York

Tartuffe by Molière, translated by Richard Wilbur, directed by Stephen Porter

The Misanthrope by Molière, translated by Richard Wilbur, directed by Bill Gile

The Learned Ladies by Molière, translated by Richard Wilbur


Speaking Pictures edited by Milton Klonsky

The Renaissance Imagination: Essays and Lectures by D.J. Gordon, edited by Stephen Orgel