Food Writing: General

Building a Meal:From Molecular Gastronomy to Culinary Constructivism

• by:
• This, Herve

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How to Feed an ArmyRecipes and Lore from the Front Lines

• by:
• Lewin, Jim

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Second Helpings of Roast Chicken

• by:
• Hopkinson, Simon

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The Deluxe Food Lover's Companion

• by:
• Herbst, Sharon Tyler and Herbst, Ron

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OystersA Culinary Celebration

• by:
• Reardon, Joan

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Lessons In Service From Charlie Trotter

• by:
• Lawler, Edmund

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What To EatAn Aisle-By Aisle Guide To Savvy Food Choices

• by:
• Nestle, Marion

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The Sharper Your Knife, the Less You CryLove, Laughter, and Tears at the World's Most Famous Cooking School

• by:
• Flinn, Kathleen

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BBQ Joints:Stories and Secret Recipes from the Barbeque Belt

• by:
• Gelin, David

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Holy Smoke:The Big Book of North Carolina Barbecue

• by:
• Reed, John Shelton

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My Grandmother's Chinese Kitchen100 Family Recipes And Life Lessons

• by:
• Yin-Fei Lo, Eileen

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Alice Waters and Chez PanisseThe Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making Of A Food Revolution

• by:
• Mcnamee, Thomas
• Mcnamee, Thomas

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Medieval Cuisine Of The Islamic WorldA Concise History With 174 Recipes

• by:
• Zaouali, Lilia; Translated by M.B. DeBevoise

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M. F. K. Fisher Among the Pots and Pans:Celebrating Her Kitchens

• by:
• Reardon, Joan

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Beard On Food

• by:
• Beard, James; Introductory Note by Child, Julia

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