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Cuisine d'urgence
Chandet, Henriette ; Desternes, Suzanne
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Cuisine du terroir: the lost domain of French cooking
Vence, Celine ; Lermon, Sue ; Mallet, Simon
London. Corgi. 1988. 250p.

Cuisine du terroir: the lost domain of French cooking : original recipes collected by the master chefs of France
Vence, Celine ; Lermon, Sue ; Mallet, Simon
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Cuisine et gastronomie du Maine, de la Touraine et de l'Anjou
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Cuisine et vins de France
Curnonsky
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Cuisine et vins deFrance
Sailland, Maurice Edmond ; Courtine, Robert J
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Cuisine express: petits plats pour gens presses
Semarque, M.-S
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Cuisine express: for people with taste but no time
Walden, Hilary
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Cuisine extraordinaire: real French cooking
Saulnier, Jacqueline ; Hayward, Vicky
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Cuisine facile en francʹais facile
Lichlt, Raymond
Paris. Hachette. 1974.

Cuisine for cats
Graham, Richard ; Grant, Don
London. Jay Landesman. c1980. 63p.

Cuisine for crowds: a professional approach to cooking for numbers
Fraser, Felicity
Victoria. RMIT. 1996.

Cuisine Francʹaise: recettes classiques de plats et mets traditionnels
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Cai, Jie Yi
Hong Kong. Wan Li Book Co Ltd. 1998.

Cuisine from Tamil Nadu
Kuttaiah, Ranee Vijaya
Sterling Paperbacks. 2001. 90p.

Cuisine grandmere: from Brittany, Normandy, Picardy andFlanders
Baker, Jenny
London. Faber. 1994. (262)p.

Cuisine grand-mere: traditional French home cooking
Moine, Marie-Pierre
London. Barrie and Jenkins. 1990. 160p.

Cuisine imaginaire: menus for delicious vegetarian entertaining
Masselin, Roselyne
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Cuisine judeo-espagnole: recettes et traditions
Benbassa, Esther
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Cuisine messine
Auricoste de Lazarque, E
Marseille. Laffitte Reprints. 1979.

Cuisine militaire: manuel d'alimentation a l'usage de la troupe et des hospices
Capdeville, E. L
Mueulan. Auguste Rety. 1906.

Cuisine Mirabelle
Black, Sheila ; Hern, Anthony
Guildford. Colour Lib. 1979.

Cuisine naturelle: the way to better health, longer life and happiness
Mosimann, Anton
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Cuisine Nicoise: recipes from a Mediterranean kitchen
Medecin, Jacques ; Graham, Peter
Harmondsworth. Penguin. 1983. 237p.

Cuisine Normande
Barberousse, Michel
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Cuisine Normande
Bianquis, Laurent
Paris. Hachette Livre. c1998. 63p.

Cuisine novella
Laurent, Antoine
Paladin. 1989. (352)p.

Cuisine novella
Laurent, Antoine
Secker & Warburg. 1987. 347p.

The cuisine of Alain Senderens
Senderens, Alain ; Conran, Caroline
London. Papermac. 1987. 302p.

The cuisine of Alsace
Gaertner, Pierre ; Frederick, Robert ; Feingold, Helen
Woodbury, N.Y. . Barron's. 1981, c1979. 293p.,12leaves of plates.

The cuisine of Armenia
Uvezian, Sonia
New York . Harper & Row. 1985, c1974. xiii,400p.

The cuisine of California
Worthington, Diane Rossen
Los Angeles. J.P. Tarcher. c1983.

The cuisine of California
Worthington, Diane Rossen
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Cuisine of dried foodstuff
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Cuisine of France
Ancelet, Danielle
London. W.H. Allen. 1981. (191)p.

Cuisine of Germany
Meyer-Berkhout, Edda
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The cuisine of Hungary
Lang, George
New York. Atheneum. 1982. p. cm.

Cuisine of Italy
Gioco, Giorgio
London. W.H. Allen. 1981, c1972. 190p.

The cuisine of Jacques Maximin
Maximin, Jacques ; Conran, Caroline
London. Severn House. 1986. 287p.,(8)p. of plates.

The cuisine of Olympe: great French cooking easily prepared
Olympe
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The cuisine of Paul Bocuse
Bocuse, Paul ; Rossant, Colette ; Davis, Lorraine
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Cuisine of Spain
Bettonica, Luis
London. W.H.Allen. 1983.

Cuisine of the Far East
Antolini, Piero
London. W.H. Allen. 1986. 190p.

The cuisine of the Rose: classical French cooking from Burgundy and Lyonnais
Johnston, Mireille
Harmondsworth. Penguin. 1984. 313p.

Thecuisine of the South Pacific
Skinner, Gwen
London. Hodder & Stoughton. Sept.1984. (272)p.

Cuisine of the sun
Verge, Roger ; Conran, Caroline ; Hobhouse, Caroline
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The cuisine of the sun: classical French cooking from Nice and Provence
Johnston, Mireille
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Cuisine of the water gods: the authentic seafood andvegetable cookery of Mexico
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Cuisine of the world
Maresca, Marta
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The cuisine of Venice and surrounding northern regions
Giusti-Lanham, Hedy ; Dodi, Andrea
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Cuisine Perigourdine
Lanty, Henriette Lasnet de
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Cuisine Pernod
Cadogan, Mary
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Cuisine populaire de Bretagne
Morand, Simone
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Cuisine Provencʹale
Verge, Roger ; Conran, Caroline ; Verge, Roger
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Cuisine sante: the new cookery for healthy gourmet eating
Buey, Christoph
London. Sidgwick & Jackson. 1987. 192p.

Cuisines de France: Alsace
Badia, Sebastien ; Bigard, Helene
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The cuisines of Asia
Brennan, Jennifer
London. Macdonald. 1984. ix,542p.

The Cuisines of Mexico
Kennedy, Diana
New York. Harper & Row. 1986. xxii,391p.

Cuisines of Southeast Asia: Thai, Vietnamese, Indonesian, Burmese & more
Harlow, Jay ; Gray, Sandra
Santa Rosa, CA. Cole Group. c1994. 127 p.

Cuisines of Southeast Asia: a culinary journey through Thailand,Myanmar, Laos, Vietnam, Malaysia, Singapore, Indonesia, and the Philippines
Hyman, Gwenda L
New York . John Wiley. c1993. x, 197 p.

Cuisine spontanee
Girardet, Fredy ; Campbell, Susan
London. Macmillan. 1985. 266p.

Cuisine vivante: the international encyclopedia of new cuisine
Walden, Hilary ; Pollet, Jean-Louis
London. Ward Lock. 1985. 352p.

Cuisiniers a Roanne
Troisgros, Jean ; Troisgros, Pierre
Paris. R. Laffont. 1978. 365 p., (8) leaves of plates.

Cuisinons vite et bien: 140 recettes destinees a la femme qui travaille
Pellaprat, Henri-Paul
Paris. Flammarion. c1946.

Cuisle
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Cuisle na hEigse: cnuasacht dan do ceapadh le n-ar linn fein
Cuirteis, Eamon
Baile Atha Cliath. Martan Lester. 1920. 62p.

Cuisle na hEigse
Cathair na Mart,Co.Mhaigheo. Foilseachain Naisiu˜nta Teoranta. 1986. 100p. : Pbk.

Cuisle na nGael
Newry. Newry Branch, Gaelic League.

Cuis naire - agus broid: Proinsias O Mianain agus cearta Gael
O Glaisne, Risteard
Baile Atha Cliath. Coisceim. 1988. 284p.

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Augustine
(Cambridge?). Macmillan and Bowes. 1886. 7, (23)p.

Cuiusdam fidelis Christiani epistola ... Subsequitur et divi Augustini de miseria, ac brevitate huius mortalis vitae ... Apud praeclarum Cantabrigiam, anno 21
Augustine
Cambridge. 1886.

Cui yu huan
Dong, Fang Ling
Hong Kong. Huan Qiu. 1990.