Incoming Resources
- Jay Rayner's last supper, one meal, a lifetime in the making, Jay Rayner
- Goldy's kitchen cookbook, cooking, writing, family, life
- Eat more better, how to make every bite more delicious, Dan Pashman
- Cook, taste, learn, how the evolution of science transformed the art of cooking, Guy Crosby
- To drink and to eat, Guillaume Long ; colors, M?lanie Roubineau and Guillaume Long ; English translation by Jeremy Melloul
- 50 foods, the essentials of good taste, Edward Behr
- Modernist cuisine, the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- Eating words, a Norton anthology of food writing, edited by Sandra M. Gilbert & Roger J. Porter ; with a foreword by Ruth Reichl
- Molecul'art, r-evoluci?n en tu cocina, St?phane Poussardin ; fotografia, Becky Lawton
- Slow food story, a film by Stefano Sardo ; an Indigo Film/Tico Film coproduction ; Pandastorm presents in association with Element Pictures ; subject, Stefano Sardo ; produced by Nicola Giuliano, Francesca Cima, Carlotta Calori ; directed by Stefano Sordi
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- First bite, how we learn to eat, Bee Wilson
- The essence of gastronomy, understanding the flavor of foods and beverages, Peter Klosse
- To drink and to eat, Guillaume Long ; colors, Céline Badarous Denizon and Guillaume Long ; English translation by Sylvia M. Grove ; lettering by AndWorld Design's DC Hopkins, Volume 3
- Eating mindfully, how to end mindless eating & enjoy a balanced relationship with food, Susan Albers ; [foreword by Lilian Cheung]
- Bella figura, how to live, love, and eat the Italian way, Kamin Mohammadi
- To drink and to eat, Guillaume Long ; colors, Céline Badarous Denizon and Guillaume Long ; English translation by Sylvia M. Grove ; lettering by AndWorld Design's DC Hopkins, Volume 2
- Know that what you eat you are, the best food writing from Harper's magazine, introduction by Nick Offerman ; edited by Ellen Rosebush and Giulia Melucci
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Eat more better, how to make everything more delicious, Dan Pashman, creator and host of the Sporkful ; illustrations by Alex Eben Meyer
- A really big lunch, Jim Harrison ; with an introduction by Mario Batali
- 50 foods, the essentials of good taste with notes on wine, Edward Behr
- Try this, traveling the globe without leaving the table, Danyelle Freeman
- No reservations, around the world on an empty stomach, Anthony Bourdain
- Fisiología del gusto, J.A. Brillat-Savarin
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- Anthony Bourdain, No reservations, produced by Zero Point Zero Productions for the Travel Channel ; executive producer for Zero Point Zero Productions, Chris Collins, Lydia Tenaglia ; executive producer for the Travel Channel, Myleeta Aga, Collection 3
- Extreme cuisine, the weird & wonderful foods that people eat, by Jerry Hopkins ; foreword by Anthony Bourdain ; photographs by Michael Freeman
- Gastrophysics, the new science of eating, Charles Spence ; foreword by Heston Blumenthal
- American terroir, savoring the flavors of our woods, waters, and fields, Rowan Jacobsen