On My Bookshelf

Never complete, but nevertheless existing...

Adapon, Joy

• 2008  Culinary Art and Anthropology. New York: Berg.
  

Baltz, Emilie

• 2010  Junk Foodie: 51 Delicious Recipes for the Lowbrow Gourmand. Avon: Adams Media.
  

Belasco, Warren

• 2008  Food: The Key Concepts. New York: Berg.

Beard, James A.

• 1976  James Beard's New Fish Cookery: A Revised and Updated Edition of James Beard's Fish Cookery. Boston: Little, Brown and Company.

Bellefontaine, Jacqueline

• 2004  Cookshelf: Chocolate. Bath: Parragon Publishing Books.

Berry, Mary, and Marlena Spieler

• 1997  Cooking Essentials (Special Edition for the Cooking Club of America). New York: DK Publishing, Inc.

Blahnik, Judith

• 1993  Country Baker: Cakes & Cupcakes. New York: Hearst Books.

Brazile, Donna

• 2005  Cooking with Grease: Stirring the Pots in America. New York: Simon & Schuster.
  

Bucholz, Dinah

• 2010  The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Muggles and Wizards. Avon: Adams Media.

Bugialli, Giuliano

• 2005  The Fine Art of Italian Cooking: The Classic Cookbook, Updated and Expanded. New York: Gramercy Books. 

Child, Julia, with Alex Prud'homme

• 2006  My Life in France. New York: Anchor Books.

della Croce, Julia

• 2010  The Pasta Book: The Ultimate Collection of Recipes (Williams-Sonoma). San Francisco: Weldon Owen.

DiSpirito, Rocco

• 2007  Rocco's Real Life Recipes: Fast Flavor for Every Day. Des Moines: Meredith Books. 
• 2010  Now Eat This!: 150 of America's Favorite Comfort Foods All Under 350 Calories. New York: Ballantine Books.

DiSpirito, Rocco, with Kris Kurek

• 2005  Rocco's 5 Minute Flavor: Fabulous Meals with 5 Ingredients in 5 Minutes. New York: Scribner.

Dixon, Jonathan

• 2011  Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America. New York: Clarkson Potter/Publishers.

Drouard, Alain

• 2005  Les Français et le table : Alimentation, cuisine, gastronomie du Moyen Âge à nos jours. Paris: Ellipses.

Evans, Maureen

• 2010  Eat Tweet: A Twitter Cookbook (1,020 Recipe Gems from the Twitter Community's @cookbook). New York: Artisan.

Fields, Debbie

• 1996  Mrs. Fields Best Cookie Book Ever! Alexandria: Time-Life Books.

Flandrin, Jean-Louis, and Massimo Montanari, eds.

• 2000  Food: A Culinary History from Antiquity to the Present (European Perspectives). English edition. Albert Sonnenfeld, ed. Clarissa Botsford, Arthur Goldhammer, Charles Lambert, Frances M. López-Morillas, and Sylvia Stevens, trans. New York: Penguin Books.

Flew, Janine, ed.

• 1999  Cookies (The Little Guides Series). San Francisco: Fog City Press.

Fuller, Kristi M., ed.

• 2000  A Passion for Chocolate: Seductively Sweet Recipes to Melt Your Heart. Des Moines: Meredith Books.
  

Gilbert, Elizabeth

• 2006  Eat, Pray, Love: One Woman's Search for Everything across Italy, India and Indonesia. New York: Penguin Group.

Heron, Katrina, ed.

• 2008  Slow Food Nation's Come to the Table: The Slow Food Way of Living. New York: Rodale.

Hesterman, Oran

• 2011  Fair Food: Growing a Healthy, Sustainable Food System for All. New York: PublicAffairs.

Husain, Shehzad, Rafi Fernandez, Mridula Baliekar and Manisha Kanani

• 2009  500 Indian Recipes: Deliciously Authentic Step-by-Step Recipes from India and South-East Asia, Easy-to-Make with Over 500 Photographs. London: Hermes House.
  

Jacobsen, Rowan

• 2010  American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. Bloomsbury: New York.

Langbein, Annabel

• 2003  Cooking to Impress without Stress. Portland: Graphic Arts Center Publishing.
  

Lebovitz, David

• 2009  The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious--and Perplexing--City. New York: Broadway Books.

Lee, Sandra

• 2007  Made from Scratch: A Memoir. Des Moines: Meredith Books.

Levy, Michael

• 2011  Kosher Chinese: Living, Teaching, and Eating with China's Other Billion. New York: Henry Holt.
  

Maree, Aaron

• 1995  100 Fabulous Cakes and Tortes: Exotic and Delightful Recipes, Icings, Toppings and Decorations. New York: Angus & Robertson.
  

Marshall, Wes

• 2010  What's a Wine Lover to Do?: An Illustrated Guide with 334 Essential Oenophile Pointers and Tips. New York: Artisan.

McFadden, Christine, and Christine France

• 2001  Chocolate: Cooking with the World's Best Ingdredient. New York: Hermes House.

Mucz, Michael

• 2012  Baba's Kitchen Medicines: Folk Remedies of Ukrainian Settlers in Western Canada. Edmonton: The University of Alberta Press.

Nix, Janeth Johnson, and Anne K. Turley

• 1981  Sunset Pasta Cook Book. Menlo Park: Lane Publishing Co.

Oliver, Jamie

• 2002  Jamie's Kitchen: A Cooking Course for Everyone. New York: Hyperion.

Omae, Kinjiro, and Yuzuru Tachibana

• 1995  The Book of Sushi. New York: Kodansha International.

Page, Karen, and Andrew Dornenburg

• 2008  The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs. New York: Little, Brown and Company.

Pépin, Jacques

• 1994  Jacques Pépin's Simple and Healthy Cooking. New York: Rodale.

Peterson, James

• 2007  What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks. New York: Artisan.

Petrini, Carlo, ed.

• 2001  Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food. White River Junction: Chelsea Green Publishing Company.
  

Pinkard, Susan.

• 2009  A Revolution in Taste: The Rise of French Cuisine, 1650-1800. New York: Cambridge University Press.

Pitte, Jean-Robert

• 2002  French Gastronomy: The History and Geography of a Passion. Jody Gladding, trans. New York: Columbia University Press.

Pollan, Michael

• 2008  In Defense of Food. New York: The Penguin Press.

Running Press and Miniature Book Collection

• 1995  Chocolate: The Exquisite Indulgence. Philadelphia: Running Press. 

Ruskin, Judith A., ed.

• 2000  A Culinary Collection: A Cookbook from the Detroit Institute of Arts. Detroit: The Detroit Institute of Arts.
  

Schulz, Charles M. 

• 2006  Peanuts Lunchtime Cookbook. New York: Ballantine Books.

Sheasby, Anne

• 1997  1000 Class Recipes: The Complete Cookbook for every Meal and Any Occasion. New York: Hermes House.

Sloan, Bob

• 1993  Dad's Own Cook Book: Everything Your Mother Never Taught You. New York: Workman Publishing Company, Inc.

Sokolov, Raymond

• 1991  Why We Eat What We Eat: How the Encounters between the New World and the Old World Changed the Way Everyone on the Planet Eats. New York: Summit Books.

Steinberg, Rafael

• 1970  Foods of the World: Pacific and Southeast Asian Cooking. New York: Time-Life Books.

Sterling Publishing Co.

• 2001  The Magic of Jell-O: 100 New and Favorite Recipes Celebrating 100 Years of Fun with Jell-O. New York: Sterling Publishing Co., Inc.

Stone, Curtis

• 2006  Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook. North Vancouver: Whitecap Books Ltd. 

Time-Life Books, The Editors of

• 1983  Wine (The Good Cook Techniques & Recipes Series). Alexandria: Time-Life Books.

Trubek, Amy

• 2008  The Taste of Place: A Cultural Journey into Terroit. Berkeley: University of California Press.*

Tuttle, Will

• 2005  The World Peace Diet: Eating for Spiritual Health and Social Harmony. New York: Lantern Books.

Viestad, Andreas

• 2007  Where Flavor Was Born: Recipes and Culinary Travels along the Indian Ocean Spice Route. San Francisco: Chronicle Books LLC.

Wetherell, Sheri L., Barnaby Dorfman, and Colin M. Saunders, eds.

• 2010  Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices. Kansas City: Andrews McMeel Publishing, LLC.   

*Most recently added