Alan Davidson, Fruit: A Connoisseur's Guide and Cookbook
Alan Davidson, Seafood: A Connoisseur's Guide and Cookbook
Alan Davidson, The Penguin Companion to Food
Alan Davidson, The Wilder Shores of Gastronomy
Alice Waters, Chez Panisse Fruit
Alice Waters, Chez Panisse Vegetables
Andrea Nguyen, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Annie Somerville, Fields of Greens
Anya von Bremzen, The New Spanish Table
Bill Buford, Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Calvin Trillin, Alice, Let's Eat
Calvin Trillin, American Fried
Calvin Trillin, Feeding a Yen
Calvin Trillin, Third Helpings
Catherine Plagemann, Fine Preserving
Chris Schlesinger & John Willoughby, Thrill of the Grill
Christine Ferber, Mes Confitures
David Tanis, A Platter of Figs and Other Recipes
Diana Kennedy, The Essential Cuisines of Mexico
Ed Levine, Pizza: A Slice of Heaven
Edna Lewis, In Pursuit of Flavor
Edna Lewis, The Taste of Country Cooking
Edward Behr, The Artful Eater
Elizabeth David, Spice, Salt, and Aromatics in the English Kitchen
Elizabeth Pruitt and Chad Robertson, Tartine
Ethné et Philippe de Vienne, La Cuisine et le Goût des Épices
Euell Gibbons, Stalking the Wild Asparagus
Fit for a King: the Merle Armitage Book of Food
Fuchsia Dunlop, Land of Plenty: Authentic Sichuan Recipes Personally Gathered in the Chinese Province of Sichuan
Fuchsia Dunlop, Revolutionary Chinese Cookbook: Recipes from Hunan Province
George Lang, The Cuisine of Hungary
Gina DePalma, Dolce Italiano
James Villas, American Taste
James Villas, At Table
Jane Grigson, Charcuterie and French Pork Cookery
Jeffrey Alford and Naomi Duguid, Beyond the Great Wall
Jeffrey Alford and Naomi Duguid, Mangoes and Curry Leaves
Jeffrey Alford and Naomi Duguid, Seductions of Rice
Jeffrey Hamelman, Bread: A Baker's Book of Techniques and Recipes
Jeffrey Steingarten, It Must've Been Something I Ate
Jim Harrison, The Raw and the Cooked
John McPhee, Oranges
John Thorne, A Pot on the Fire: Further Exploits of a Renegade Cook
John Thorne, Serious Pig: An American Cook in Search of his Roots
John Thorne, Simple Cooking
Judith Herman and Marguerite Shalett Herman, The Cornucopia, Being a Kitchen Entertainment and Cookbook Containing Good Reading and Good Cookery From More Than 500 Years of Recipes, Food Lore &c. as Conceived and Expounded by the Great Chefs & Gourmets of the Old and New Worlds Between the Years 1390 and 1899 Now Compiled and Presented to the Public in a Single Handsome and Convenient Volume
Judy Rodgers, The Zuni Cafe Cookbook
Kenny Shopsin, Eat Me: The Food and Philosophy of Kenny Shopsin
Lee Bailey, Country Weekends
Lee Bros., Southern Cooking
M. Ferreyrol, Manuel Pratique Pour la Fabrication Rapide et Économique des Liqueurs et des Spiritueux Sans Distillation
M.F.K. Fisher, The Art of Eating
Madhur Jaffrey, World Vegetarian
Marcella Hazan, Essentials of Classic Italian Cooking
Martin Picard et al., Au Pied de Cochon: The Album
Michael Pollan, The Omnivore's Dilemma
Patience Gray, Honey From a Weed
Paula Wolfert, Couscous and Other Good Food From Morocco
Paula Wolfert, The Cooking of South-west France
Richard Olney, A Provençal Table
Richard Olney, Simple French Food
Richard Olney, The French Menu Cookbook
Rick Rodgers, Kaffeehaus
Rose Carrarini, Breakfast Lunch Tea
Rose Gray and Ruth Rogers, Italian Two Easy
Rose Gray and Ruth Rogers, River Cafe Cookbook Easy
Rose Gray and Ruth Rogers, River Cafe Italian Kitchen
Saveur Cooks Authentic American
Stefano Faita, Entre Cuisine et Quincaillerie
The King Arthur Flour Baker's Companion
The Picayune’s Creole Cook Book, Sesquicentennial Edition
The San Francisco Ferry Plaza Farmers' Market Cookbook
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