Food Writing in 2000

The Book of Marmalade by Wilson, C. Anne

Offbeat Food: Adventures in an Omnivorous World by Ridenour, Alan

Consuming Passions: A Food-Obsessed Life by West, Michael Lee

We Are What We Eat: Ethnic Food and the Making of Americans by Gabaccia, Donna R.

Comfort Me with Apples: Considering the Pleasures of the Table by Fiorito, Joe

Bavarian Helles: History, Brewing Techniques, Recipes by Dornbusch, Horst D.

Kitchen Confidential: The Man Behind the Major Motion Picture Tony by Bourdain, Anthony

Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do About It by Cooper, Ann, Holmes, Lisa M.

In the Land of the Magic Pudding: A gastronomic miscellany by

Food Finds America's Best Local Foods and the People Who Produce Them by Engel, Allison, Engel, Margaret

Crafting the Culture and History of French Chocolate by Terrio, Susan J.

Leeds Symposium on Food History by White, Eileen

Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Duguid, Naomi, Alford, Jeffrey

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Child, Julia

Serious Pig: An American Cook in Search of His Roots by Thorne, Matt Lewis, Thorne, John

Legendary Dining by Melahn, Martha

Haute Cuisine: How the French Invented the Culinary Profession by Trubek, Amy B.