Food Writing in 2008

Food & Drink in Archaeology 1: University of Nottingham Postgraduate Conference 2007 by Prospect Books

Early Vegetarian Recipes by O'Connell, Anne

Mama's Kitchen by McBride, Susan Carro

A History And Description Of Modern Wines (1860) by Redding, Cyrus

The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them Volume 15 by Allport, Susan

Bloodless Revolution: A Cultural History of Vegetarianism: From 1600 to Modern Times by Stuart, Tristram

Farm Recipes and Food Secrets from Norske Nook by Myhre, Helen

What Mrs. Fisher Knows About Old Southern Cooking: Soups, Pickles, Preserves, Etc. (1881) by Fisher, Abby

The Inner Man: Good Things To Eat And Drink And Where To Get Them (1891) by O'Connell, Daniel

The Early American Table by Eden, Trudy

Recipes for Russia by Smith, Alison K.

The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop by Sommers, Brian J.

The Tequila 1000: The Ultimate Collection of Tequila Cocktails, Recipes, Facts, and Resources by Foley, Ray

New Good Food Pocket Guide, rev: Shopper's Pocket Guide to Organic, Sustainable, and Seasonal Whole Foods by Wittenberg, Margaret M.

How to Find Morels by Pelouch, Milan

Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution by McNamee, Thomas

From a Cook to Professional Chef by Diaz, Benny

Moveable Feasts: The History, Science, and Lore of Food by McNamee, Gregory

Hip Kosher: 175 Easy-To-Prepare Recipes for Today's Kosher Cooks by Fein, Ronnie

Schwarzbuch Gastronomie: Wie Dich Dein Wirt über den Küchentisch zieht by Hein, Andreas

Chef's Story by Hamilton, Dorothy, Kuh, Patric

Cornbread Nation 4: The Best of Southern Food Writing by

The Creators: Individuals of Irish Food by Curtin, Dianne

Plenty: Eating Locally on the 100-Mile Diet: A Cookbook by MacKinnon, J. B., Smith, Alisa

How To Cook A Peacock: Le Viandier: Medieval Recipes From The French Court by Chevallier, Jim, Taillevent, Guillaume Tirel Called

Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook: A Cookbook by Foose, Martha Hall

Sex and Bacon: Why I Love Things That Are Very, Very Bad for Me by Lewis, Sarah Katherine

Dishing with the Kitchen Virgin by Reinhardt, Susan

Eating in Eden: Food and American Utopias by

How to Pick a Peach: The Search for Flavor from Farm to Table by Parsons, Russ

Bread, Body, Spirit: Finding the Sacred in Food by

Food for Thought: Essays on Eating and Culture by

Bread From Heaven: Or A Collection of African-Americans' Home Cookin' and Somepin' Eat Recipes from Down in Georgia by Hunt, Sharon

Cooking For My Family: From Catherine Pasculli's Hoboken Kitchen by Lawrence, Loretta Pasculli

Human Cuisine by

Stir the Pot: The History of Cajun Cuisine by Bienvenu, Marcelle

Techniques in Home Winemaking: The Comprehensive Guide to Making Château-Style Wines by Pambianchi, Daniel

The Appledore Cookbook: Containing Practical Receipts For Plain And Rich Cooking (1880) by Parloa, M.

Early English Meals And Manners, With Some Forewords On Education In Early England (1868) by

Cooking For Profit: A New American Cookbook Adapted For The Use Of All Who Serve Meals For A Price (1893) by Whitehead, Jessup

Ornamental Confectionery And The Art Of Baking In All Its Branches (1905) by Hueg, Herman

Culture And Cooking: Or Art In The Kitchen (1881) by Owen, Catherine

Common Sense In The Household: A Manual Of Practical Housewifery (1884) by Harland, Marion

Dress And Care Of The Feet (1872) by Peck, John Lord

An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives--How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro by Ward, Chad

Hard to Swallow: A Brief History of Food by Lacey, Richard W.

Henry J. Heinz: A Biography by McCafferty, E. D.

The Life Of George Moore: With An Account Of His Last Years By His Cook And Housekeeper by Hone, Joseph, Warville, Clara

The Hamburger: A History (Large Print Edition) by Ozersky, Josh

A Tale Of A Spoon (1878) by Pembroke, Mary Trevor

A Textbook Of Cooking (1915) by Greer, Carlotta Cherryholmes

Hints For The Table: Or The Economy Of Good Living, With A Few Words On Wine (1859) by Timbs, John

A Second Course In Homemaking: With Two Hundred Inexpensive Cooking Receipts (1915) by Kittredge, Mabel Hyde

A Treatise Of All Sorts Of Foods: Both Animal And Vegetable, Also Of Drinkables (1745) by Lemery, M. Louis

Essays, Moral, Philosophical, And Stomachical, On The Important Science Of Good Living (1823) by Sturgeon, Launcelot

Chafing Dish Possibilities (1898) by Farmer, Fannie Merritt

Housekeeping In Old Virginia: Containing Contributions From Two Hundred And Fifty Of Virginia's Noted Housewives (1879) by

Chafing-Dish Recipes (1896) by Lemcke, Gesine

Every Lady's Book: An Instructor In The Art Of Making Every Variety Of Plain And Fancy Cakes, Pastry, Confectionary, Blanc Mange, Jellies by A Lady of New York

A Few Choice Recipes Collected By Lady Sarah Lindsay (1883) by Lindsay, Sarah

Culina Famulatrix Medicinae: Or Receipts In Modern Cookery, With A Medical Commentary (1806) by Ignotus

Cup And Platter: Or Notes On Food And Its Effects (1879) by Drewry, Henry Critchett, Bartlett, George Overend

Bits Of Common Sense Series: Cooking Hints (1899) by Harland, Marion

Directions For Cookery, In Its Various Branches (1844) by Leslie, Eliza

Cooking And Castle-Building (1880) by Ewing, Emma Pike

Alone in the Kitchen with an Eggplant: Confessions of Cooking for One and Dining Alone by

Hungarian Specialties Cookery Book by Fodor, Helen, de Sacellary, Nelly

Savage Barbecue: Race, Culture, and the Invention of America's First Food by Warnes, Andrew

Every Lady's Book: An Instructor In The Art Of Making Every Variety Of Plain And Fancy Cakes, Pastry, Confectionary, Blanc Mange, Jellies, Ice Creams by A Lady of New York

A Second Course In Homemaking: With Two Hundred Inexpensive Cooking Receipts (1915) by Kittredge, Mabel Hyde

Housekeeping in Old Virginia: Containing Contributions from Two Hundred and Fifty of Virginia's Noted Housewives (1879) by

Food For The Million, Maize Against Potato: A Case For The Times (1847) by Curiae, Amicus

Molecular Gastronomy: Exploring the Science of Flavor by This, Hervé

The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes by Parker Bowles, Tom

Food and Morality by Friedland, Susan R.

Flatbreads and Flavors: A Baker's Atlas by Alford, Jeffrey, Duguid, Naomi

Vegan À Go-Go!: A Cookbook & Survival Manual for Vegans on the Road by Kramer, Sarah

Betty Crocker Cooking Basics: Recipes and Tips Tocook with Confidence by Betty Crocker

The Story of Sushi: An Unlikely Saga of Raw Fish and Rice by Corson, Trevor

The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies by Foy, Barry

Decadent Desserts: Recipes from Chateau Vaux-Le-Vicomte by Dhellemmes, Thomas, de Montalier, Delphine, de Vogue, Cristina

Educating Peter: Educating Peter by Teague, Lettie

The Fallingwater Cookbook: Elsie Henderson's Recipes and Memories by Martinson, Suzanne

Eat Me: The Food and Philosophy of Kenny Shopsin: A Cookbook by Carreno, Carolynn, Shopsin, Kenny

Chocolate - A Healthy Passion by Aaron, Shara

The Road to Vindaloo: Curry Cooks and Curry Books by Burnett, David

Great Texas Chefs by Alter, Judy

A Revolution in Taste by Pinkard, Susan

Jennie June's American Cookery Book: Containing Upwards Of Twelve Hundred Choice And Carefully Tested Receipts (1878) by Croly, Jane Cunningham

Life In Normandy V1: Sketches Of French Fishing, Farming, Cooking, Natural History, And Politics, Drawn From Nature (1863) by Campbell, John Francis

Mrs. Norton's Cookbook: Selecting, Cooking, And Serving For The Home Table (1917) by Norton, Jeanette Young

The American Matron: Or Practical And Scientific Cookery (1851) by A. Housekeeper

School And Home Cooking (1920) by Greer, Carlotta Cherryholmes

Our Viands: Whence They Come And How They Are Cooked, With A Bundle Of Old Recipes From Cookery Books Of The Last Century (1893) by Buckland, Anne Walbank

Six Little Cooks: Or Aunt Jane's Cooking Class (1877) by Kirkland, Elizabeth Stansbury

Scientific Living For Prolonging The Term Of Human Life: The New Domestic Science, Cooking To Simplify Living And Retain The Life Elements In Food (19 by Brown, Laura Nettleton

Low Cost Cooking (1915) by Nesbitt, Florence

Memoirs Of A Stomach: Written By Himself, That All Who Eat May Read (1853) by Whiting, Sydney

The Lost Ravioli Recipes of Hoboken: A Search for Food and Family by Schenone, Laura

What Einstein Told His Cook: Kitchen Science Explained by Wolke, Robert L.

Lost in the Supermarket: An Indie Rock Cookbook by Owens, Lynn, Owens, Kay Bozich

A Little Book Of Cheese by Burdett, Osbert

Tastes Like Cuba: An Exile's Hunger for Home by Domitrovich, Michael, Machado, Eduardo

Hog and Hominy: Soul Food from Africa to America by Opie, Frederick

The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledge by Lynch, David, Kamp, David

Knives Cooks Love: How to Buy, Sharpen, and Use Your Most Important Kitchen Tool by Jay, Sarah, Table, Sur La

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook: A Cookbook by Stewart, Martha

A Treatise On Flour, Yeast, Fermentation, And Baking: Together With Recipes For Bread And Cakes (1915) by Wihlfahrt, Julius Emil

Six Little Cooks: Or Aunt Jane's Cooking Class (1877) by Kirkland, Elizabeth Stansbury

Jennie June's American Cookery Book: Containing Upwards Of Twelve Hundred Choice And Carefully Tested Receipts (1878) by Croly, Jane Cunningham

Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat by Murray, Sarah

The Essential Cocktail: The Art of Mixing Perfect Drinks by Degroff, Dale

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice by Krondl, Michael

Cooking in Europe, 1650-1850 by Day, Ivan

Philosophy in the Kitchen - The Culinary Arts Discussed by Strauss

Traditional Fare of England and Wales - Country Cooking by Various

Dainty Dishes for Slender Incomes (a Vintage Cookery Books Classic Reprint) by Isobel

The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market: Read Country Book by Walker-Tisdale, C. W.

Farmhouse Fare by Various

A Necessary Luxury: Tea in Victorian England by Fromer, Julie E.

Pacific Pinot Noir: A Comprehensive Winery Guide for Consumers and Connoisseurs by Haeger, John Winthrop

Bohemian San Francisco 1914 Reprint: Its Restaurants And Their Most Famous Recipes; The Elegant Art Of Dining by Brown, Ross

California Mexican-Spanish Cookbook 1914 Reprint: Selected Mexican And Spanish Recipes by Haffner-Ginger, Bertha, Brown, Ross

Mouth Wide Open: A Cook and His Appetite by Thorne, John, Thorne, Matt Lewis

How to Taste: A Guide to Enjoying Wine by Robinson, Jancis

The Ladies' Handbook And Household Assistant: A Manual Of Religious And Table Etiquette, A Selection Of Choice Recipes For Plain And Fancy Cooking (18 by Methodist Episcopal Church Society

Tabella Cibaria, The Bill Of Fare: A Latin Poem, Implicitly Translated And Fully Explained In Copious And Interesting Notes (1820) by Macquin, Ange Denis

The New Home Cook Book: Compiled From Recipes Contributed By Ladies Of Chicago And Other Cities And Towns (1911) by Waggoner, J. Fred

The Science Of Taste: Being A Treatise On Its Principles (1879) by L, G.

The Art Of Cooking: A Series Of Practical Lessons (1880) by Dods, Matilda Lees

The Fun Of Cooking: A Story For Boys And Girls (1915) by Benton, Caroline French

The Modern Club Book Of Recipes: Contributed By Club Members And Their Interested Friends (1921) by Essig, Mercy Richards

The Cooking Club Of Tu-Whit Hollow (1876) by Farman, Ella

The Mendelssohn Club Cook Book: This Book Contains 1394 Valuable Recipes With Instructions For Cooking And Serving Them, Also Menus For Social Functio by

The Chicago Herald Cooking School: A Professional Cook's Book For Household Use (1882) by Whitehead, Jessup

Gastropolis: Food and New York City by Hauck-Lawson, Annie, Deutsch, Jonathan

Willy Lou's House Book: A Collection Of Proved Recipes, Hints And Suggestions For Practical Cooking, Housekeeping And Housewifery (1913) by Lou, Willy

Tib's Tit-Bits: Two Hundred And Thirty-One Recipes (1869) by

Valuable Cooking Receipts (1880) by Murrey, Thomas Jefferson

What Shall We Have To Eat? The Question Answered, Or A Bill Of Fare For Every Day In The Entire Year, With Some Receipts (1893) by Burr, Clarence I.

Not for Bread Alone: Writers on Food, Wine, and the Art of Eating by Halpern, Dan

Chinese-Japanese Cookbook - 1914 Reprint by Watanna, Onoto, Bosse, Sara

Salmon Cookbook 1915 Reprint: How To Eat Canned Salmon by Brown, Ross

The Art Of Cooking: A Series Of Practical Lessons (1880) by Dods, Matilda Lees

The Chicago Herald Cooking School: A Professional Cook's Book For Household Use (1882) by Whitehead, Jessup

The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health by Jenkins, Nancy Harmon