Incoming Resources
- First bite, how we learn to eat, Bee Wilson
- The essence of gastronomy, understanding the flavor of foods and beverages, Peter Klosse
- As they were, M.F.K. Fisher
- Life is meals, a food lover's book of days, James and Kay Salter ; with illustrations by Fabrice Moireau
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- Jay Rayner's last supper, one meal, a lifetime in the making, Jay Rayner
- Eat more better, how to make every bite more delicious, Dan Pashman
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Alexander Curry
- Wine and the good life,, By Angelo M. Pellegrini
- Goldy's kitchen cookbook, cooking, writing, family, life
- Stay me, oh comfort me, journals and stories, 1933-1941, M.F.K. Fisher
- 50 foods, the essentials of good taste, Edward Behr
- Slow food revolution, a new culture for eating and living, Carlo Petrini ; in conversation with Gigi Padovani ; translated by Francesca Santovetti
- Eating words, a Norton anthology of food writing, edited by Sandra M. Gilbert & Roger J. Porter ; with a foreword by Ruth Reichl
- Modernist cuisine, the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- A concise encyclopedia of gastronomy, complete and unabridged, by André L. Simon ; with decorations by John Leigh-Pemberton ; preface by Nika Hazelton
- Feasting on asphalt with Alton Brown, The complete first season
- La France gourmande, a food lover's guide to French fairs and festivals, Marolyn Charpentier
- Kitchen mysteries, revealing the science of cooking = Les secrets de la casserole, Hervé This ; translated by Jody Gladding
- Freedom fries and café créme, Jocelyne Rapinac
- 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
- Flavor bombs, the umami ingredients that make taste explode, Adam Fleischman with Tien Nguyen ; photographs by Wendy Sue Lamm
- French lessons, [adventures with knife, fork, and corkscrew], Peter Mayle
- Eat more better, how to make everything more delicious, Dan Pashman, creator and host of the Sporkful ; illustrations by Alex Eben Meyer
- The man who ate the world, in search of the perfect dinner, Jay Rayner
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Anthony Bourdain, no reservations, produced by Zero Point Zero Production for Travel Channel ; series producer, Julie Lei, Collection 6, part 2
- Death by pad thai, and other unforgettable meals, edited and with an introduction by Douglas Bauer
- A really big lunch, Jim Harrison ; with an introduction by Mario Batali
- Serve it forth, M.F.K. Fisher
- A moveable feast with fine cooking, Season 1
- Coming home to eat, the pleasures and politics of local foods, Gary Paul Nabhan
- 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
- 50 foods, the essentials of good taste with notes on wine, Edward Behr
- Gastronaut, adventures in food for the romantic, the foolhardy, and the brave, Stefan Gates ; photography by Mrs. Gates
- The physiology of taste, or, Meditations on transcendental gastronomy, by Jean Anthelme Brillat-Savarin ; translated from the French by M.F.K. Fisher ; with drawings and color lithographs by Wayne Thiebaud = Physiologie du goût, ou, Méditations de gastronomie transcendante (1825)
- Molecular gastronomy, exploring the science of flavor, Hervé This ; translated by M. B. DeBevoise
- Twain's feast, searching for America's lost foods in the footsteps of Samuel Clemens, Andrew Beahrs
- Try this, traveling the globe without leaving the table, Danyelle Freeman
- Cooks, gluttons & gourmets;, a history of cookery
- But Mama always put vodka in her sangria!, adventures in eating, drinking, and making merry, Julia Reed
- No reservations, around the world on an empty stomach, Anthony Bourdain
- The gourmet's host;, the role of classic cuisine and service in restaurant management
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee
- Fisiología del gusto, J.A. Brillat-Savarin
- Horsemen of the esophagus, competitive eating and the big fat American dream, Jason Fagone
- Dishing, great dish--and dishes--from America's most beloved gossip columnist, Liz Smith
- Cooking school, mastering classic and modern French cuisine, Alain Ducasse, Beno?t Witz, S?bastien Serveau, Romain Corbi?re, Hisayuki Takeuchi ; English translation by Cillero & De Motta
- Moveable feast with fine cooking, Season 3
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson