Incoming Resources
- First, catch, study of a spring meal, Thom Eagle ; illustrations by Aurelia Lange
- Eating, a memoir, Jason Epstein
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Alexander Curry
- But Mama always put vodka in her sangria!, adventures in eating, drinking, and making merry, Julia Reed
- Medieval feasts and banquets, food, drink, and celebration in the middle ages, Tehmina Bhote
- Anthony Bourdain : a cook's tour
- But Mama always put vodka in her sangria!, adventures in eating, drinking, and making merry, Julia Reed
- Modernist cuisine, the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle
- The sweet science and other writings, A.J. Liebling
- The way we eat, why our food choices matter, Peter Singer, Jim Mason
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Curry
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee
- Life is meals, a food lover's book of days, James and Kay Salter ; with illustrations by Fabrice Moireau
- The goddesses of food, a film by Vérane Frédiani ; La Ferme Productions and Francologie present ; written by Vérane Frédiani ; produced by Franck Ribière
- A really big lunch, Jim Harrison with an introduction by Mario Batali
- First bite, how we learn to eat, Bee Wilson
- From scratch, adventures in harvesting, hunting, fishing, and foraging on a fragile planet, David Moscow & Jon Moscow
- Anthony Bourdain : a cook's tour
- Try this, traveling the globe without leaving the table, Danyelle Freeman
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain
- A really big lunch, Jim Harrison
- Taste what you're missing, the passionate eater's guide to getting more from every bite, by Barb Stuckey
- Their last suppers, legends of history and their final meals, Andrew Caldwell
- Why you eat what you eat, the science behind our relationship with food, Rachel Herz, PhD
- 50 foods, the essentials of good taste, Edward Behr, founding editor of The art of eating
- Molecular gastronomy, exploring the science of flavor, HerveÌ This ; translated by M.B. DeBevoise
- Margaritaville, the cookbook, relaxed recipes for a taste of Paradise, Carlo Sernaglia and Julia Turshen ; foreword by Jimmy Buffett ; food photography by Beatriz da Costa ; Lifestyle photography by Ryan Joseph of Ryan Joseph Photographs
- Eating for life, Boost immunity, prevent disease, celebrate good food
- Eat, live, love, die, selected essays, Betty Fussell ; introduction by Alice Waters
- The mind of a chef, Season 3
- Tasty, the art and science of what we eat, John McQuaid
- Anthony Bourdain : a cook's tour
- Building a meal, from molecular gastronomy to culinary constructivism, Hervé This ; translated by Malcolm DeBevoise
- From Goldy's kitchen, recipes and words on writing, culinary adventures, and life, Diane Mott Davidson
- Joie, a Parisian's guide to celebrating the good life, Ajiri Aki ; photographs by Jessica Antola
- French lessons, adventures with knife, fork, and corkscrew, by Peter Mayle
- Kitchen creativity, unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs, Karen Page ; photographs by Andrew Dornenburg
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- Anthony Bourdain : a cook's tour
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Twain's feast, searching for America's lost foods in the footsteps of Samuel Clemens, Andrew Beahrs
- M.F.K. Fisher, a life in letters, correspondence, 1929-1991, selected and compiled by Norah K. Barr, Marsha Moran, Patrick Moran
- The United States of Arugula, how we became a gourmet nation, David Kamp
- No reservations, around the world on an empty stomach, Anthony Bourdain
- Diane Mott Davidson presents Goldy's kitchen cookbook, cooking, writing, family, life
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain