| year of publication | ISBN | author(s) | title |
|---|
| 978-962-593-354-2 | Step-by-step Chinese Cooking (Periplus Mini Cookbook) |
| 1992 | 978-962-593-356-6 | Jane Price | Step-By-Step Indonesian Cooking (Periplus Mini Cookbooks) |
| 2009 | 978-962-593-359-7 | Various | Step-by-Step Thai Cooking (Periplus Mini Cookbook) |
| 1993 | 978-962-593-364-1 | Sensational Salad Recipes (Periplus Mini Cookbooks) |
| 978-962-593-368-9 | Classic Essential Cakes (Periplus Mini Cookbook) |
| 2002 | 978-962-593-369-6 | Classic Essentials [I.E. Essential] |
| 978-962-593-372-6 | The Essential Book of Sauces & Dressings (Periplus Mini Cookbook) |
| 1994 | 978-962-593-376-4 | Classic Essential Seafood (Periplus Mini Cookbook) |
| 1999 | 978-962-593-384-9 | Dirk A. M. Smidt | Asmat Art: Woodcarvings of Southwest New Guinea |
| '' | 978-962-593-385-6 | Heinz von Holzen · Lother Arsana | The Food of Bali: Authentic Recipes from the Island of the Gods (Food of the World Cookbooks) |
| 2000 | 978-962-593-386-3 | periplus-editions-staff-claudia-saw-lwin | The Food of Malaysia |
| 1998 | 978-962-593-387-0 | Wendy Hutton · William Warren | Food of Thailand: Authentic Recipes from the Golden Kingdom |
| 2001 | 978-962-593-388-7 | Djoko Wibisono · David Wong | Food of Singapore (Food of the World Cookbooks) |
| 1999 | 978-962-593-389-4 | Heinz Von Holzen · Lother Arsana | Food of Indonesia: Authentic Recipes from the Spice Islands (Food of the World Cookbooks) |
| '' | 978-962-593-390-0 | Wendy Hutton · Luca Invernizzi Tettoni · Don J. Cohn | The Food of China: Authentic Recipes from the Middle Kingdom |
| 1998 | 978-962-593-391-7 | Brinder Narula · Luca Invernizzi Tettoni | Food of India (H) (Food of the World Cookbooks) |
| '' | 978-962-593-392-4 | Wendy Hutton · Heinz Von Holzen | Food of Japan (Food of the World Cookbooks) |
| 1999 | 978-962-593-393-1 | Wendy Hutton | Food of Australia (H) (Food of the World Cookbooks) |
| 1998 | 978-962-593-394-8 | Trieu Thi Choi · Marcel Isaak | The Food of Vietnam: Authentic Recipes from the Heart of Indochina |
| 1997 | 978-962-593-395-5 | A.J. Bernet Kempers | Monumental Bali |
| 1998 | 978-962-593-397-9 | Elizabeth Moore · John Falconer | Myanmar Style: Art, Architecture and Design of Burma |
| 2000 | 978-962-593-399-3 | John DeMers | Food of New Orleans (P/I) Internationale (Food of the World Cookbooks) |
| 1999 | 978-962-593-400-6 | Dave Dewitt · Nancy Gerlach | Food of Santa Fe (P/I) International (Food of the World Cookbooks) |
| 1998 | 978-962-593-401-3 | John DeMers · Eduardo Fuss | Food of Jamaica UK Edition: Authentic Recipes from the Jewel of the Caribean (Food of the World Cookbooks) |
| 2001 | 978-962-593-402-0 | Morten Strange | A Photographic Guide to the Birds of Indonesia |
| '' | 978-962-593-403-7 | Morten Strange | A Photographic Guide to the Birds of Southeast Asia: Including the Philippines and Borneo |
| 2000 | 978-962-593-409-9 | Tropische Vögel Südostasiens |
| 1999 | 978-962-593-411-2 | Claudia Saw Lwin | Food of Burma: Authentic Recipes from the Land of the Golden Pagoda (Periplus World Food Cookbooks) |
| 2002 | 978-962-593-415-0 | Gillian Beal · Jacob Termansen | Island Style: Tropical Dream Houses in Indonesia |
| 1998 | 978-962-593-417-4 | Charmaine Solomon · Nina Solomon | Charmaine Solomon's Encyclopedia of Asian Food |
| 978-962-593-418-1 | French Phrasebook |
| 2000 | 978-962-593-419-8 | Na | Italian Phrasebook |
| 2000 | 978-962-593-420-4 | German Phrasebook |
| 978-962-593-426-6 | Step-by-Step Japanese and Korean Cooking (Periplus Mini Cookbooks) |
| 1998 | 978-962-593-428-0 | Le Cordon Bleu Chefs | Le Cordon Bleu Home Collection: Potatoes |
| 1900 | 978-962-593-429-7 | le-cordon-bleu-chefs-le-cordon-bleu | Regional French (Le Cordon Bleu) |
| 1998 | 978-962-593-430-3 | Le Cordon Bleu Chefs | Le Cordon Bleu Home Collection: Sauces |
| '' | 978-962-593-431-0 | Le Cordon Bleu Chefs · Tuttle Publishing | Chocolate (Le Cordon Bleu Home Collection) |
| '' | 978-962-593-432-7 | Le Cordon Bleu Chefs | Le Cordon Bleu Home Collection: Desserts |
| '' | 978-962-593-433-4 | '' | Le Cordon Bleu Home Collection: Vegetables |
| '' | 978-962-593-434-1 | '' | Le Cordon Bleu Home Collection: Soups |
| 1998 | 978-962-593-435-8 | Kay Halsey | Le Cordon Bleu Home Collection: Chicken |
| '' | 978-962-593-436-5 | Le Cordon Bleu | Tarts & Pastries (Le Cordon Bleu) |
| '' | 978-962-593-437-2 | Le Cordon Bleu Chefs | Le Cordon Bleu Home Collection: Winter |
| 1999 | 978-962-593-439-6 | Sian Irvine | Mozzarella: Inventive Recipes from Leading Chefs With Buffalo Mozzarella |
| 2001 | 978-962-593-440-2 | Victor Mason · Trina Bohan-Tyrie | Balinese Children's Favorite Stories (Children's Favorite Stories) |
| 1999 | 978-962-593-441-9 | France) Cordon Bleu (School : Paris | Italian (Le Cordon Bleu Home Collection) |
| '' | 978-962-593-442-6 | France) Cordon Bleu (School : Paris | Cakes (Le Cordon Bleu Home Collection) |
| '' | 978-962-593-443-3 | '' | Cookies (Le Cordon Bleu Home Collection) |
| 1999 | 978-962-593-444-0 | Le Cordon Bleu | Finger Food (Le Cordon Bleu) |
| '' | 978-962-593-445-7 | '' | Muffins (Le Cordon Bleu Home Collection) |
| 1999 | 978-962-593-446-4 | Le Cordon Bleu | Pasta (Le Cordon Bleu) |
| '' | 978-962-593-447-1 | Kay Halsey | Casseroles (Le Cordon Bleu Home Collection) |
| '' | 978-962-593-448-8 | France) Cordon Bleu (School : Paris | Quiches & Savories (Le Cordon Bleu Home Collection) |
| '' | 978-962-593-449-5 | le-cordon-bleu | Brunch (Le Cordon Bleu) |
| '' | 978-962-593-450-1 | France) Cordon Bleu (School : Paris | Summer (Le Cordon Bleu Home Collection) |
| 1998 | 978-962-593-451-8 | Luca Invernizzi Tettoni | Thai Garden Style |
| 1998 | 978-962-593-452-5 | Kong Foong Ling | The Food of Asia: Authentic Recipes from China, India, Indonesia, Japan, Singapore, Malaysia, Thailand and Vietnam (Periplus World Cookbooks) |
| 2001 | 978-962-593-454-9 | Periplus Editions | 500 POPULAR TROPICAL PLANTS |
| 1998 | 978-962-593-455-6 | John DeMers | Food of Jamaica (P/I) International (Food of the World Cookbooks) |
| 2002 | 978-962-593-457-0 | Sharon Leece | China Style |
| 1999 | 978-962-593-459-4 | Vicki Liley | Noodles Essential Kitchen Series |
| '' | 978-962-593-460-0 | Ryuichi Yoshii | Sushi (Essential Kitchen Series) |
| '' | 978-962-593-461-7 | Suzie Smith · Suzie Eiseman | Fruit Essential Kitchen Series |
| 1998 | 978-962-593-462-4 | Entertaining with Style: Decorating Ideas and Menus |
| 1999 | 978-962-593-465-5 | William Warren | Thailand: The Golden Kingdom |
| '' | 978-962-593-466-2 | Gianni Francione | Bali Modern: The Art of Tropical Living |
| 978-962-593-467-9 | Fast Chicken (Periplus Mini Cookbook) |
| 2000 | 978-962-593-469-3 | Beijing (Periplus Travel Maps) |
| 1999 | 978-962-593-470-9 | Thomas Suarez | Early Mapping of Southeast Asia: The Epic Story of Seafarers, Adventurers, and Cartographers Who First Mapped the Regions between China and India |
| '' | 978-962-593-484-6 | NA | Juices, Smoothies and Shakes (Periplus Mini Cookbook) |
| 1999 | 978-962-593-494-5 | Sian Irvine | Mushrooms: Mushroom Recipes by Leading Chefs from Around the Globe |
| 2000 | 978-962-593-495-2 | Michiko Rico Nose · Michael Freeman | Japan Modern: New Ideas for Contemporary Living |
| 2001 | 978-962-593-499-0 | David Leonard | Diving the Pacific: Volume 1: Micronesia and the Western Pacific Islands |
| 2000 | 978-962-593-502-7 | Vicki Baum | A Tale from Bali |
| 2001 | 978-962-593-503-4 | Susan-Jane Beers | Jamu: The Ancient Art of Herbal Healing |
| '' | 978-962-593-504-1 | Luigi Veronelli | Food of Venice, The: Authentic Recipes from the City of Romance |
| 2003 | 978-962-593-505-8 | Luigi Veronelli | The Food of North Italy: Authentic Recipes from Piedmont, Lombardy, and Valle D'Aosta (Periplus World Cookbooks) |
| 1999 | 978-962-593-506-5 | Kim Man-Jo · Lee Kyou-Tae · Lee O-Young | The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish |
| 2000 | 978-962-593-507-2 | Shanghai (Periplus Travel Maps) |
| 1999 | 978-962-593-508-9 | Arthur Van Schendel | John Company (Library of the Indies) |
| '' | 978-962-593-509-6 | Robert Nieuwenhuys | Mirror of the Indies: A History of Dutch Colonial Literature (Library of the Indies) |
| '' | 978-962-593-510-2 | Barbara Hull | Country of Origin (Library of Indies) |
| '' | 978-962-593-511-9 | E. Breton De Nijs | Faded Portraits (Library of the Indies) |
| 1999 | 978-962-593-512-6 | P. A. Daum | Ups & Downs of Life in the Indies (Library of Indies) |
| '' | 978-962-593-527-0 | Chandra Padmanabhan | Dakshin: Vegetarian Cuisine from South India |
| '' | 978-962-593-528-7 | NA | Dim Sum (Essential Kitchen Series) |
| '' | 978-962-593-529-4 | Sharon Niederman · Eduardo Fuss | Hellish Relish |
| 2000 | 978-962-593-530-0 | Sian Irvine | Olive Oil: Fresh Recipes from Leading Chefs |
| 2002 | 978-962-593-532-4 | Alfred A. Yuson | The Philippines: Islands of Enchantment |
| 2004 | 978-962-593-533-1 | Thomas G. Oey | Everyday Malay Phrase Book and Dictionary: Your Guide to Speaking Malay Quickly and Effortlessly in a Few Hours |
| 2000 | 978-962-593-534-8 | Caroline Stuart · Dotty Griffith | The Food of Texas: Authentic Recipes from the Lone Star State (Periplus World of Cooking Series) |
| 2001 | 978-962-593-540-9 | Leonard Lueras · Lorca Lueras | Surfing Hawaii: The Ultimate Guide to the World's Most Challenging Waves (Periplus Action Guides) |
| 1999 | 978-962-593-542-3 | Thomas Hobbs | Shocking Beauty |
| '' | 978-962-593-543-0 | Thomas Robson · Randolph Eustace-Walden | Entree to Asia: A Culinary Adventure With Thomas Robson |
| 1999 | 978-962-593-547-8 | Curry & Chilli Cookbook (Periplus Step-by-Step) |
| '' | 978-962-593-549-2 | Crazy for Chocolate (Periplus Step-by-Step) |
| 2000 | 978-962-593-563-8 | Diving Philippines (Periplus Action Guides) |
| '' | 978-962-593-564-5 | Diving Thailand (Periplus Action Guides) |
| 1999 | 978-962-593-571-3 | Periplus Editors | Hong Kong Travel Map 2nd Edition (China Regional Maps) |
| '' | 978-962-593-572-0 | Periplus Editors | Thailand Travel Map 2nd Edition (Thailand Regional Maps) |
| '' | 978-962-593-573-7 | '' | Chiang Mai Travel Map 2nd Ed (Periplus Travel Maps) |
| 2000 | 978-962-593-574-4 | '' | Bangkok Travel Map 3rd Edition (China Regional Maps) |
| 2000 | 978-962-593-575-1 | Periplus Editors | Phuket Travel Map 2nd Edition: Southern Thailand (Thailand Regional Maps) |
| '' | 978-962-593-576-8 | '' | Ko Samui/S. Thailand Travel Map (updated) |
| 2001 | 978-962-593-592-8 | n/a | The Food of Australia: Contemporary Recipes From Australia's Leading Chefs |
| 2000 | 978-962-593-593-5 | Heinz von Holzen · Lother Arsana | The Food of Bali: Authentic Recipes from the Island of the Gods (Periplus World Cookbooks) |
| 1998 | 978-962-593-594-2 | John DeMers | Food of New Orleans: Authentic Recipes from the Big Easy |
| 2000 | 978-962-593-597-3 | Food of Philipines |
| 1999 | 978-962-593-598-0 | John DeMers · Eduardo Fuss | Food of Jamaica (Periplus Edition): Authenic Recipes from the Jewel of the Caribbean (Periplus World Cookbooks) |
| '' | 978-962-593-599-7 | Claudia Saw Lwin Robert | The Food of Myanmar: Authentic Recipes From the Land of the Golden Pagodas |
| 2000 | 978-962-593-600-0 | Claudia Saw Lwin | Food of Burma: Authentic Recipes from the Land of the Golden Pagodas (Periplus World Food Series) |
| 1998 | 978-962-593-602-4 | Periplus Editions · Tuttle Publishing Editors | Food of China (H) (Periplus World Cookbooks) |
| '' | 978-962-593-603-1 | Brinder Narula · Luca Invernizzi Tettoni | Food of India (International Edition) (Periplus World Cookbooks) |
| 2000 | 978-962-593-605-5 | Japan Food Of |
| '' | 978-962-593-606-2 | Wendy Hutton | Food of Malaysia: Authentic Recipes from the Crossroads of Asia (Periplus World Food Series) |
| 1999 | 978-962-593-607-9 | THE FOOD OF SINGAPORE. AUTHENTIC RECIPES FROM THE MANHATTAN OF THE EAST |
| 1999 | 978-962-593-608-6 | S. Krauss | The Food of Thailand (Periplus World Cookbooks) |
| '' | 978-962-593-609-3 | T T & Isaak, M Choi | THE FOOD OF VIETNAM: AUTHENTIC RECIPES FROM THE HEART OF INDOCHINA. |
| 2000 | 978-962-593-613-0 | Confident Cooking | Superb Slices (Periplus Step-by-Step) |
| 2002 | 978-962-593-618-5 | Takashi Sugimoto · Marcia Iwatate | Shunju: New Japanese Cuisine |
| 978-962-593-621-5 | driedflowers(Chinese Edition) |
| 2000 | 978-962-593-627-7 | E. M. Beekman | Fugitive Dreams: An Anthology of Dutch Colonial Culture (Periplus Library of the Indies Series) |
| '' | 978-962-593-628-4 | Beb Vuyk · H. F. Friedericy | Two Tales of the East Indies: The Last House in the World / The Counselor |
| '' | 978-962-593-629-1 | Colin McPhee | A House in Bali |
| 1999 | 978-962-593-631-4 | Catherine McDermott | Vivienne Westwood |
| '' | 978-962-593-632-1 | Judith Carmel-Arthur | Philippe Starck |
| 2002 | 978-962-593-635-2 | Luca Invernizzi Tettoni · William Warren | Thailand. Das goldene Königreich |
| 2002 | 978-962-593-636-9 | Cairns: Australia Regional Maps (Periplus Travel Maps) |
| 1999 | 978-962-593-639-0 | Periplus Editors | Lombok & Sumbawa Travel Map Second Edition (Indonesia Regional Maps) |
| 2000 | 978-962-593-640-6 | '' | Sydney Travel Map 2nd Edition (Australia Regional Maps) |
| 2000 | 978-962-593-641-3 | Periplus Editors | Australia Travel Map, Second Edition |
| 2001 | 978-962-593-643-7 | Diana Darling | The Painted Alphabet |
| 1998 | 978-962-593-644-4 | Wendy Hutton | Food of Thailand |
| 2000 | 978-962-593-645-1 | Alfred Russel Wallace | The Malay Archipelago |
| 2001 | 978-962-593-646-8 | Australia (Periplus Travel Maps) |
| 2000 | 978-962-593-648-2 | Periplus Editors | Vietnam Travel Map 2nd Edition (Comprehensive Country Maps) |
| 978-962-593-654-3 | Japanese Cooking For Two |
| 1999 | 978-962-593-657-4 | Chinese Astrology: A Unique Flip Guide to Help You Discover Compatability in Romance, Friendship, Family and Work |
| 978-962-593-670-3 | Bali & Lambok (Travelpack Periplus) |
| 2004 | 978-962-593-671-0 | SASHA SMITH | Travelpack Kyoto the Two-in-one Guide |
| '' | 978-962-593-674-1 | Travelpack Osaka - The Two-In-One Guide - AA Map and Guide Pack |
| 978-962-593-689-5 | Phuket (Travelpack Periplus) |
| 2000 | 978-962-593-716-8 | Travelpack Sydney |
| '' | 978-962-593-730-4 | Sean Sheehan · Pat Levy | Hon Kong, Travel-pack, the Two in One Guide |
| 1997 | 978-962-593-732-8 | Laura Accomazzo | Beautiful Singapore |
| 2001 | 978-962-593-734-2 | Periplus Editions | Sulawesi: Indonesia Regional Maps |
| '' | 978-962-593-735-9 | Periplus Editors | Sumatra Travel Map Third Edition (Indonesia Regional Maps) |
| 1998 | 978-962-593-739-7 | Fast Kids' Food (Periplus Mini Cookbooks) |
| 978-962-593-742-7 | Classic Essential Potatoes (Periplus Mini Cookbook) |
| 2001 | 978-962-593-745-8 | Elizabeth V. Reyes | Exciting Philippines: A Visual Journey (Exciting Series) |
| 978-962-593-746-5 | Tropische Tierwelt Südostasiens |
| 978-962-593-747-2 | Tropische Edelsteine |
| 2000 | 978-962-593-748-9 | Pauline Fiene-Severns · Mike Severns · Ruth Dyerly | Tropische Muscheln |
| '' | 978-962-593-751-9 | Elsa., and William Lingwood., (Photography). Petersen-Schepelern | JUICES AND TONICS. |
| 2000 | 978-962-593-752-6 | Elsa., and William Lingwood., (Photography). Petersen-Schepelern | SKEWERED SATAYS, BROCHETTES AND KEBABS. |
| 2016 | 978-962-593-755-7 | s-l-wong | Exciting Malaysia a Visual Journey |
| 2000 | 978-962-593-757-1 | Andrew Jefford | Wine Tastes Wine Styles |
| 2006 | 978-962-593-758-8 | Boathouse Cookbook |
| '' | 978-962-593-759-5 | Boathouse Thai Cookbook |
| 2001 | 978-962-593-760-1 | Douglas Bullis · Wendy Hutton | Food of Sri Lanka: Authentic Recipes from the Island of Gems |
| '' | 978-962-593-763-2 | Nongkran Daks · Alexandra Greeley | Thai Soups & Salads (Periplus Mini Cookbooks) |
| 2000 | 978-962-593-765-6 | Liana Elena Romulo · Joanne de Leon | Filipino Children's Favorite Stories |
| 2001 | 978-962-593-766-3 | Melbourne (Periplus Travel Maps) |
| 2000 | 978-962-593-767-0 | Andrew FORBES | Exciting Thailand: A visual journey |
| 2001 | 978-962-593-768-7 | Kal Muller | Indonesian New Guinea: West Papua/Irian Jaya (Periplus Adventure Guides) |
| 2000 | 978-962-593-769-4 | Periplus Editors | Singapore Travel Map 2nd Edition (Comprehensive Country Maps) |
| 2003 | 978-962-593-774-8 | Mark Thornley | Surfing Australia: A Guide to the Best Surfing Down Under (Periplus Action Guides) |
| 2001 | 978-962-593-776-2 | Tanistha Dansilp · Michael Freeman | Things Thai |
| 2000 | 978-962-593-777-9 | Periplus Editors | Malaysia Travel Map 2nd Edition (Malaysia Regional Maps) |
| '' | 978-962-593-778-6 | '' | West Malaysia Travel Map 2nd Edition (Malaysia Regional Maps) |
| '' | 978-962-593-779-3 | '' | Sabah Travel Map 2nd Edition (Malaysia Regional Maps) |
| 2000 | 978-962-593-780-9 | Periplus Editors | Sarawak Travel Map 2nd Edition (Malaysia Regional Maps) |
| 2002 | 978-962-593-782-3 | Nicholas Bornoff · Michael Freeman | Things Japanese |
| 2000 | 978-962-593-784-7 | Ingo Jezierski | Bezauberndes Singapur |
| '' | 978-962-593-785-4 | S. L. Wong | Bezauberndes Malaysia |
| 978-962-593-786-1 | Bezauberndes Bali. Eine visuelle Reise. |
| 978-962-593-787-8 | Bezauberndes Thailand. Eine visuelle Reise. Willkommen in Thailand, dem Land der ì Anmut und Schönheit |
| 978-962-593-788-5 | Kochen und Geniessen wie in Australien |
| 2000 | 978-962-593-789-2 | Jasjit Purewal · Karen Anand · Jennifer Brennan | Kochen und Geniessen wie in Indien |
| '' | 978-962-593-790-8 | Sherry Ansky | Kochen und geniessen wie in Israel: Originalrezepte aus dem Land, wo Milch und Honig fließt |
| '' | 978-962-593-791-5 | Caroline Stuart | Kochen und Geniessen wie in Texas. Originalrezepte aus dem Lone Star State |
| '' | 978-962-593-792-2 | Luca Invernizzi Tettoni · Sven Krauss · Laurent Ganguillet · Vira Sanguanwong | Kochen und Geniessen wie in Thailand: Esskultur und Originalrezepte aus dem goldenen Königreich |
| 2001 | 978-962-593-794-6 | Annellen Simpkins · C.Alexander Simpkins · Periplus Editions | Cambodia & Phnom Penh Periplus Travel Map |
| 2000 | 978-962-593-797-7 | Lingerie: a Lexicon of Style |
| 1999 | 978-962-593-801-1 | Periplus Editors | Essential French Phrase Book (Essential Phrasebook Series) |
| 2000 | 978-962-593-802-8 | Periplus Editions · Periplus | Essential German Phrase Book (Periplus Phrase Books) |
| 1999 | 978-962-593-803-5 | Periplus Editors | Essential Italian Phrase Book (Essential Phrasebook Series) |
| 1999 | 978-962-593-804-2 | Periplus Editors | Essential Japanese Phrase Book (Essential Phrasebook Series) |
| '' | 978-962-593-805-9 | '' | Essential Latin American Spanish Phrase Book (Essential Phrasebook Series) |
| '' | 978-962-593-806-6 | '' | Essential Russian Phrase Book (Essential Phrasebook Series) |
| '' | 978-962-593-808-0 | Caroline Stuart | La Comida De Miami (Food of the World Cookbooks) |
| '' | 978-962-593-812-7 | Lwin · Claudia Saw Lwin · Nyi Nyi Lwin | Food of Burma (H) (Food of the World Cookbooks) |
| 2000 | 978-962-593-814-1 | David Scott | Three Bowl Cookbook |
| 2000 | 978-962-593-815-8 | Marjie Lambert | Ocean Pacific: Fresh Modern Flavors from North America's Pacific Coast |
| '' | 978-962-593-816-5 | Robert Wemischner · Diana Rosen | Cooking With Tea: Techniques and Recipes for Appetizers, Entrees, Desserts, and More |
| 1999 | 978-962-593-817-2 | Made Wijaya | Tropical Garden Design |
| 2000 | 978-962-593-818-9 | Jennifer Brennan | Curries & Bugles: A Memoir & Cookbook of the British Raj |
| 2000 | 978-962-593-819-6 | Jennifer Brennan | Tradewinds and Coconuts: A Reminiscence and Recipes from the Pacific Islands |
| '' | 978-962-593-820-2 | Vicki Liley | Hors d'oeuvres (The Essential Kitchen Series) |