| year of publication | ISBN | author(s) | title |
|---|
| 2000 | 978-1-903018-06-4 | Harlan Walker | Milk: Beyond the Dairy - Proceedings of the Oxford Symposium on Food and Cookery, 1999 |
| 2001 | 978-1-903018-08-8 | Eileen White | Soup (The English Kitchen) |
| '' | 978-1-903018-09-5 | Alan Davidson · Helen Saberi | Trifle (The English Kitchen) |
| '' | 978-1-903018-12-5 | Lady Maria Clutterbuck · Catherine Dickens | What Shall We Have for Dinner? |
| 2006 | 978-1-903018-13-2 | Apicius · Christopher Grocock · Sally Grainger | Apicius: A Critical Edition with an Introduction and English Translation |
| 2001 | 978-1-903018-14-9 | Andrew Dalby | Flavours of Byzantium (None) |
| '' | 978-1-903018-17-0 | Laura Mason | Food and the Rites of Passage (Food and Society) |
| '' | 978-1-903018-18-7 | Gaitri Pagrach-Chandra | Windmills in My Oven: A Book of Dutch Baking |
| 2001 | 978-1-903018-19-4 | Alan Davidson · Helen Saberi | Trifle (The English Kitchen) |
| '' | 978-1-903018-20-0 | Patience Gray | Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia |
| 2002 | 978-1-903018-21-7 | Alan Davidson | Mediterranean Seafood |
| 2003 | 978-1-903018-22-4 | '' | North Atlantic Seafood |
| '' | 978-1-903018-23-1 | '' | Seafood of South-East Asia |
| 2004 | 978-1-903018-27-9 | Rolli Lucarotti | Recipes from Corsica (None) |
| 2003 | 978-1-903018-28-6 | Laura Mason | Sugar-plums and Sherbet: The Prehistory of Sweets |
| '' | 978-1-903018-29-3 | John Evelyn | Acetaria: A Discourse of Sallets (None) |
| 2009 | 978-1-903018-30-9 | Vivien Weise | Cooking Weeds: Vegetarian Recipes (None) |
| 2003 | 978-1-903018-31-6 | Ria Loohuizen | The Elder: In History, Myth and Cookery |
| 2006 | 978-1-903018-32-3 | '' | On Chestnuts: the Trees and Their Seeds: The Horse Chestnut and Sweet Chestnut for Healing and Eating |
| 2004 | 978-1-903018-33-0 | Peter Graham | Mourjou: The Life and Food of an Auvergne Village (None) |
| '' | 978-1-903018-35-4 | Laura Mason · Catherine Brown | Traditional Foods of Britain: An Inventory |
| 2004 | 978-1-903018-36-1 | Eileen White | The English Cookery Book: Historical Essays (Food and Society) |
| '' | 978-1-903018-37-8 | Hannah Glasse | First Catch Your Hare...: The Art of Cookery Made Plain and Easy: The Art of Cookery Made Plain and Easy (1747) |
| 2005 | 978-1-903018-38-5 | Susan M. Rossi-Wilcox | Dinner for Dickens: The Culinary History of Mrs Charles Dickens' Menu Books |
| '' | 978-1-903018-39-2 | Elizabeth Cleland | A New and Easy Method of Cookery |
| '' | 978-1-903018-40-8 | Patience Gray | The Centaur's Kitchen: A Book of French, Italian, Greek and Catalan Dishes for Blue Funnel Ships |
| 2006 | 978-1-903018-41-5 | Francois Pierre de la Varenne | La Varenne's Cookery: The French Cook, the French Pastry Chef, the French Confectioner |
| 2005 | 978-1-903018-42-2 | Muhammad Ibn Al-H Al-Baghdadi | A Baghdad Cookery Book: Tthe Book of Dishes (Kitaab Al-oTabaikh) (Petits Propos Culinaires) |
| 2006 | 978-1-903018-43-9 | Richard Hosking | Wild Food 2004: Proceedings of the Oxford Symposium on Food and Cookery |
| 2015 | 978-1-903018-44-6 | Sally Grainger | Cooking Apicius: Roman Recipes for Today |
| 2006 | 978-1-903018-47-7 | Richard Hosking | Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005 |
| 2007 | 978-1-903018-48-4 | Edward Wilson | The Downright Epicure: Essays on Edward Bunyard |
| '' | 978-1-903018-51-4 | Sally Butcher | Persia in Peckham: Recipes from Persepolis |
| 2007 | 978-1-903018-52-1 | Anthimus | Anthimus: On the Observance of Foods |
| 2008 | 978-1-903018-53-8 | Wyvern | Culinary Jottings for Madras |
| 2007 | 978-1-903018-54-5 | Richard Hosking | Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006 |
| 2008 | 978-1-903018-55-2 | Peter Brears | Cooking and Dining in Medieval England |
| '' | 978-1-903018-57-6 | David Burnett · Helen Saberi | The Road to Vindaloo: Curry Cook and Curry Books (English Kitchen) |
| '' | 978-1-903018-58-3 | Anne O'Connell | Early Vegetarian Recipes (The English Kitchen) |
| '' | 978-1-903018-59-0 | Susan Friedland | Food and Morality: Proceedings of the Oxford Symposium on Food and Cookery 2007 |
| 2009 | 978-1-903018-61-3 | Mary Prior | Rhubarbaria: Recipes for Rhubarb (English Kitchen) |
| '' | 978-1-903018-66-8 | Susan Friedland | Vegetables: Proceedings of the Oxford Symposium on Food and Cookery 2008 |
| 2011 | 978-1-903018-69-9 | Andrew Dalby | Geoponika: Farm Work - A Modern Translation of the Roman and Byzantine Farming Handbook |
| 2009 | 978-1-903018-72-9 | Helen Saberi · Alan Davidson | Trifle (The English Kitchen) |
| 2009 | 978-1-903018-73-6 | Patience Gray | The Centaur's Kitchen: A Book of French, Italian, Greek and Catalan Dishes for Ships' Cooks on the Blue Funnel Line (The English Kitchen) |
| '' | 978-1-903018-74-3 | Ria Loohuizen | Realm of Fig and Quince: An Anthology of Recipes |
| 2011 | 978-1-903018-75-0 | Geraldene Holt | Geraldene Holt's Cakes |
| 2010 | 978-1-903018-76-7 | Peter Brears | Jellies and Their Moulds (The English Kitchen) |
| '' | 978-1-903018-79-8 | Richard Hosking | Food and Language: Proceedings of the Oxford Symposium on Food and Cookery 2008 |
| 2011 | 978-1-903018-80-4 | Tom Jaine | Building a Wood-fired Oven for Bread and Pizza (English Kitchen) |
| '' | 978-1-903018-81-1 | Marjorie Houlihan | Tripe: A Most Excellent Dish (The English Kitchen) |
| '' | 978-1-903018-83-5 | Blandine Vie | Testicles: Balls in Cooking and Culture |
| 2011 | 978-1-903018-84-2 | Constance B. Hieatt | Cocatrice and Lampray Hay: Late Fifteenth-century Recipes from Corpus Christi College Oxford |
| '' | 978-1-903018-85-9 | Helen Sabieri | Cured, Fermented and Smoked Foods: Proceedings from the Oxford Symposium on Food and Cookery 2010 (Proceedings of the Oxford Symposium on Food and Cookery) |
| 2012 | 978-1-903018-93-4 | Alan Davidson | North Atlantic Seafood |
| '' | 978-1-903018-94-1 | '' | Mediterranean Seafood |
| '' | 978-1-903018-97-2 | Dorothy Hartley | Lost World: England 1933-1936 |
| 2014 | 978-1-903018-98-9 | Yuri Lotman · Jelena Pogosjan | High Society Dinners: Dining in Tsarist Russia |