Incoming Resources
- How to write a cookbook--and sell it, by Frances Sheridan Goulart
- Eat, live, love, die, selected essays, Betty Fussell
- American food writing, an anthology with classic recipes, edited by Molly O'Neill
- Women who eat, edited by Leslie Miller
- Fork it over, the intrepid adventures of a professional eater, Alan Richman
- 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
- The way to write and publish a cookbook, Doris McFerran Townsend
- Memoir your way, tell your story through writing, recipes, quilts, graphic novels, and more, The Memoir Roundtable
- Pig tales, an omnivore's quest for sustainable meat, Barry Estabrook
- Eat, live, love, die, selected essays, Betty Fussell
- Steal the menu, a memoir of forty years in food, Raymond Sokolov
- The reporter's kitchen, Jane Kramer
- The recipe writer's handbook, by Barbara Gibbs Ostmann and Jane L. Baker
- You can write a cookbook, J. Kevin Wolfe
- Recipes into type, a handbook for cookbook writers and editors, Joan Whitman and Dolores Simon
- Salty, lessons on eating, drinking, and living from revolutionary women, Alissa Wilkinson
- Will write for food, the complete guide to writing cookbooks, restaurant reviews, articles, memoir, fiction, and more, by Dianne Jacob
- Meals and memories, how to create keepsake cookbooks, Kathy Steligo
- How to write a cookbook and get it published, by Sara Pitzer
- Best food writing, edited by Holly Hughes, 2012
- Choice cuts, a savory selection of food writing from around the world and throughout history, edited and illustrated [with an introduction] by Mark Kurlansky
- Women on food, Charlotte Druckman + 115 writers, chefs, critics, television stars, and eaters, edited by Charlotte Druckman
- Will write for food, the complete guide to writing cookbooks, blogs, reviews, memoir, and more, Dianne Jacob
- Eating words, a Norton anthology of food writing, edited by Sandra M. Gilbert & Roger J. Porter ; with a foreword by Ruth Reichl
- Choice cuts, a savory selection of food writing from around the world and throughout history, edited and illustrated by Mark Kurlansky
- Steal the menu, a memoir of forty years in food, Raymond Sokolov
- Gluten is my bitch, rants, recipes, and ridiculousness for the gluten-free, April Peveteaux
- Best food writing 2014, edited by Holly Hughes
- The man who ate the world, in search of the perfect dinner, Jay Rayner
- Get started in food writing, Kerstin Rodgers
- A stew or a story, an assortment of short works by M.F.K. Fisher, [M.F.K. Fisher] ; gathered and introduced by Joan Reardon
- Choice cuts, a savory selection of food writing from around the world and throughout history, [edited & with an introduction by] Mark Kurlansky
- Cornbread nation 5, the best of Southern food writing, edited by Fred W. Sauceman ; general editor, John T. Edge
- Food blogging for dummies, Kelly Senyei
- Will write for food, pursue your passion and bring home the dough writing recipes, cookbooks, blogs, and more, Dianne Jacob
- Eating words, a Norton anthology of food writing, edited by Sandra M. Gilbert & Roger J. Porter ; with a foreword by Ruth Reichl
- Eating my words, an appetite for life, Mimi Sheraton