Incoming Resources
- The culinary imagination, from myth to modernity, Sandra M. Gilbert
- The perfectionist, life and death in haute cuisine, Rudolph Chelminski
- The art of eating, M.F.K. Fisher ; with an introduction by Clifton Fadiman ; an appreciation by James A. Beard ; and a retrospective essay by Joan Reardon
- How to eat, the pleasures and principles of good food, Nigella Lawson ; [photographs, Richard Caldicott]
- The unprejudiced palate, classic thoughts on food and the good life, Angelo Pellegrini ; introduction by Mario Batali
- Wanderlust's find your true fork, journeys in healthy, delicious, and ethical eating, [edited by] Jeff Krasno with Maria Zizka & Grace Edquist
- The art of eating, M.F.K. Fisher ; with an introduction by Clifton Fadiman and an appreciation by James A. Beard
- An omelette and a glass of wine, Elizabeth David
- Kitchen mysteries, revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding
- Paris, my sweet, a year in the city of light (and dark chocolate), Amy Thomas
- Anthony Bourdain - no reservations, Collection 5, Part 2
- A concise encyclopedia of gastronomy, complete and unabridged, by André L. Simon ; with decorations by John Leigh-Pemberton ; preface by James Beard
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Alexander Curry
- 50 foods, the essentials of good taste with notes on wine, Edward Behr
- Eat more better, How to make every bite more delicious, Dan Pashman
- Consider the Oyster, M. F. K Fisher
- Fine cooking make it tonight, 150 quick & delicious weeknight meals, editors and contributors of Fine cooking
- Moveable feast with Fine cooking, a production of WGBH and Fine Cooking Magazine, Season 3
- The futurist cookbook, Marinetti ; translated by Suzanne Brill ; edited with an introduction by Lesley Chamberlain
- The physiology of taste, Jean-Anthelme Brillat-Savarin ; translated by Anne Drayton
- Mindful eating, a guide to rediscovering a healthy and joyful relationship with food, Jan Chozen Bays, MD ; foreword by Jon Kabat-Zinn
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain
- Tasty, the art and science of what we eat, John McQuaid
- Modernist cuisine at home, kitchen manual, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee
- Eating for beginners, an education in the pleasures of food from chefs, farmers, and one picky kid, Melanie Rehak
- Yu Meiren xing fu hao shi guang, Yu Meiren zhu
- Return to Paris, a memoir, Colette Rossant
- Eating for beginners, an education in the pleasures of food from chefs, farmers, and one picky kid, Melanie Rehak
- Know that what you eat you are, the best food writing from Harper's magazine, introdution by Nick Offerman ; edited by Ellen Rosenbush and Giulia Melucci
- Harvest for hope, a guide to mindful eating, Jane Goodall with Gary McAvoy and Gail Hudson
- Insatiable, tales from a life of delicious excess, Gael Greene
- The fortune cookie chronicles, Adventures in the World of Chinese Food, Jennifer B Lee
- Consider the oyster, M.F.K. Fisher
- The flavor bible, the essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs, Karen Page and Andrew Dornenburg ; photographs by Barry Salzman
- The man who ate the world, in search of the perfect dinner, Jay Rayner
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- Passion on the vine, a memoir of food, wine and family in the heart of Italy, Sergio Esposito with Justine van der Leun
- But Mama always put vodka in her sangria!, adventures in eating, drinking, and making merry, Julia Reed
- Slow food nation, why our food should be good, clean, and fair, Carlo Petrini ; translated by Clara Furlan and Jonathan Hunt
- Love in a dish, and other culinary delights, M.F.K. Fisher ; selected by Anne Zimmerman
- Licking the spoon, a memoir of food, family, and identity, Candace Walsh
- Eat, live, love, die, selected essays, Betty Fussell
- Cook's illustrated 2004
- Far flung and well fed, the food writing of R.W. Apple, Jr
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain
- Rice, spice, and bitter oranges, Mediterranean foods and festivals, Lila Perl ; illustrated by Stanislao Dino Rigolo
- The gastronomical me, M.F.K. Fisher
- Lost feast, culinary extinction and the future of food, Lenore Newman