Food Writing in 2009

Roman Cookery: Ancient Recipes for Modern Kitchens by Grant, Mark

The Mary Frances Cookbook - 1912 Reprint: Adventures Among The Kitchen People by Fryer, Jane Eayre

Washington Women's Cookbook - 1909 Reprint by Jennings, Linda

Diabetic Cookbook - 1912 Reprint by Knowlton, Anna Colby

The Handy Cookbook - 1900 Reprint: With A Familiar Talk On Cookery by Harland, Marion

Sunkist Recipes Oranges-Lemons - 1916 Reprint by Bradley, Alice

Pioneering American Wine: Writings of Nicholas Herbemont, Master Viticulturist by Herbemont, Nicholas

Cooking with the Bible: Recipes for Biblical Meals by Chiffolo, Anthony F., Hesse, Rayner W.

A Short History of the American Stomach by Kaufman, Frederick

Food, Drink and Celebrations of the Hudson Valley Dutch by Rose, Peter G.

The True History of Tea by Hoh, Erling, Mair, Victor H.

Fortune Cookie Chronicles by Lee, Jennifer B.

The Rise and Progress of Whiskey-Drinking in Scotland, and the Working of the 'Public-Houses (Scotland) ACT', Commonly Called the Forbes McKenzie ACT by McLaren, Duncan

My Summer In The Kitchen (1878) by Morrison, Hetty Athon

Cooking School Text Book: And Housekeepers' Guide To Cookery And Kitchen Management (1878) by Corson, Juliet

Building a Meal: From Molecular Gastronomy to Culinary Constructivism by This, Hervé

The Making of a Chef: Mastering Heat at the Culinary Institute of America by Ruhlman, Michael

Simply Bishop's: Easy Seasonal Recipes by Green, Dennis, Bishop, John

One Hundred And One Methods Of Cooking Poultry: With Hints On Selection, Trussing, And Carving (1888) by Chloe, Aunt

The Marvelous Little Housekeepers: What They Did, And How They Did It (1880) by Joscelyne, Ida

Beer: Tap Into the Art and Science of Brewing by Bamforth, Charles

Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Ruhlman, Michael

The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine by Wallace, Benjamin

Soup Through the Ages: A Culinary History with Period Recipes by Rumble, Victoria R.

Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes) by Reed, Julia

The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old Macdonald's Farm, Reduce Your Hoofprint, and Still Eat Meat by Friend, Catherine

Saucier's Apprentice: One Long Strange Trip Through the Great Cooking Schools of Europe by Spitz, Bob

What We Eat When We Eat Alone: Stories and 100 Recipes by McFarlin, Patrick, Madison, Deborah

Drink: A Cultural History of Alcohol by Gately, Iain

The Book Of Nurture By John Russell, The Book Of Keruynge By Wynkyn De Worde, The Book Of Nurture By Hugh Rhodes (1867) by Russell, John, Worde, Wynkyn De, Rhodes, Hugh

Reflections of a Wine Merchant: On a Lifetime in the Vineyards and Cellars of France and Italy by Rosenthal, Neal

Rhubarbaria: Recipes for Rhubarb by Prior, Mary

Serve the People: A Stir-Fried Journey Through China by Lin-Liu, Jen

The Man Who Ate the World: In Search of the Perfect Dinner by Rayner, Jay

Food in the United States, 1890-1945 by Elias, Megan

The Philalethean Cookbook (1921) by Philalethean Club

Les Soirees Philosophiques Du Cuisinier Du Roi De Prusse (1785) by Frederick King of Prussia

B. Platinae Cremonensis, De Honesta Uoluptate, De Ratione Uictus (1529) by Platina, Bartholomaeus De Sacchi

Les Soirees Philosophiques Du Cuisinier Du Roi De Prusse (1785) by Frederick King of Prussia

Letters to My Children by Haidari, Benn

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

The Bar Harbor Inn Recipe Collection Volume 1 by Kiefer, Louis, Jr., C. E. C., Louis Kiefer, Jr.

The House on First Street: My New Orleans Story by Reed, Julia

The Cook - The Engineer: A Collection of Stories and Recipes by Schroeder, Jess

Plenti and Grase: Food and Drink in a Sixteenth-Century Household by Dawson, Mark

Chop Suey by Coe, Andrew

Omelette and a Glass of Wine by David, Elizabeth

Food in Medieval England: Diet and Nutrition by

Recettario Di Galieno A Tutte La Infirmita Acadeno A Li Corpi Humani: Cosi Di Detro Como Di Fora (1510) by Saraceno, Giovanni, Galen

Bromatologia Seu Doctrina De Esculentis Et Potulentis (1784) by Plenck, Joseph Jacob

The Food Of The People: A Letter To Henry Fenwick With A Postscript On The Diet Of Old Age (1865) by Brown, Joseph

How We Dine: Or Dinner's Ready (1900) by Davenport, Emma

The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, from Field to Farm to Table by Thorpe, Liz

The Taste of Place: A Cultural Journey Into Terroir Volume 20 by Trubek, Amy B.

Lucianus Belus De Roccha Contrata Physicus Ac Medicus, De Coenae Ac Prandii Portione (1533) by Belo, Luciano

Memoir Of Robert Irvine (1882) by Campbell, Henry Fraser

The Delta Cook Book: A Collection Of Tested Recipes (1917) by Ladies' Aid Society

The Imperial And Royal Cook: Consisting Of The Most Sumptuous Made Dishes, Ragouts, Fricassees, Soups, Gravies, Etc. (1809) by Nutt, Frederick

The Queen Of The Kitchen, A Collection Of Southern Cooking Receipts: Containing Over One Thousand Southern Receipts In Practical Cookery (1886) by Tyson

Testicles: Balls in Cooking and Culture by Vie, Blandine

A History of Virginia Wines: From Grapes to Glass by Rowe, Walker Elliott

Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer who Chronicled How America Ate by Harris, Cynthia, Alexander, Kelly

Vegetables by Friedland, Susan R.

A Late Dinner by Richardson, Paul

The Science of the Oven by This, Hervé

Summer Pleasures, Winter Pleasures: A Hudson Valley Cookbook by Rose, Peter G.

Trapping, Tanning and Taxidermy by Tose, Frank

Eating History: Thirty Turning Points in the Making of American Cuisine by Smith, Andrew

Over a Red-Hot Stove: Essays in Early Cooking Technology by

Better Than Homemade: Amazing Food That Changed the Way We Eat by Wyman, Carolyn

Buckmaster's Cookery: Being An Abridgment Of Some Of The Lectures Delivered In The Cookery School (1874) by Buckmaster, John Charles

A Treatise On Adulterations Of Foods, And Culinary Poisons (1820) by Accum, Friederick

Buckmaster's Cookery: Being An Abridgment Of Some Of The Lectures Delivered In The Cookery School (1874) by Buckmaster, John Charles

Cooking Without Mother's Help: A Story Cookbook For Beginners (1920) by Judson, Clara Ingram

A Treatise On Adulterations Of Foods, And Culinary Poisons (1820) by Accum, Friederick

Kitchen Memories: Food and Kitchen Life 1837--1939 by Lewis, Philippa, Drury, Elizabeth

The Joy Of Eating by Foulston, Jill

August Zang and the French Croissant (2nd edition): How Viennoiserie Came to France by Chevallier, Jim

Amarcord: Marcella Remembers by Hazan, Marcella

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia by Librairie Larousse

12,167 Kitchen and Cooking Secrets: Everyday Tips, Hints, Techniques and More by Sampson, Susan

Book Of Choice Recipes (1906) by Ladies of Charity St Vincent de Paul

Marion Harland's Cook Book Of Tried And Tested Recipes (1907) by Harland, Marion

Encyclopedia of Pasta: Volume 26 by Zanini De Vita, Oretta

The Mish-MASH Dictionary of Marmite by Hall, Maggie

M. F. K. Fisher Among the Pots and Pans: Celebrating Her Kitchens Volume 22 by Reardon, Joan

La Cucina: The Regional Cooking of Italy by The Italian Academy of Cuisine

Raising Steaks the Life and Times of American Beef by Fussell, Betty

The Longo Family Italian-American Cookbook by Longo, Tony

Eat, Memory: Great Writers at the Table, a Collection of Essays from the New York Times by

Parker's Wine Bargains by Parker, Robert M.

Secret Ingredients: The New Yorker Book of Food and Drink by

Cooking Under Pressure by Sass, Lorna J.

Old Cookery Books and Ancient Cuisine by Hazlitt, William Carew

Essai Sur Les Alimens V1 (1757) by Lorry, Anne Charles

Histoire Du Pain: A Toutes Les Epoques Et Chez Tous Les Peuples (1887) by Husson, Camille

The Columbia Restaurant: Celebrating a Century of History, Culture, and Cuisine by Huse, Andrew T.

The Centaur's Kitchen: A Book of French, Italian, Greek and Catalan Dishes for Ships' Cooks on the Blue Funnel Line by Gray, Patience

The Centaur's Kitchen by Gray, Patience

Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager by Gibbons, David, McCalman, Max

Melrose Household Treasure: A Compilation Of Cooking And Other Recipes, Believed To Be Reliable (1877) by Committee of the Congregational Society

The Complete Bread, Cake And Cracker Baker, Part 1-2: The Science And Art Of Baking (1881) by Confectioner and Baker Publishing

Fads And Feeding (1908) by Read, C. Stanford

The Appledore Cook Book: Containing Practical Receipts For Plain And Rich Cooking (1880) by Parloa, Maria

Dinners Of The Day (1899) by A Careful Cook, Praga

Sweet Dishes: A Little Treatise On Confectionary And Entremets Sucres (1884) by Wyvern, Kenney-Herbert, Arthur Robert

Our New England Family Recipes (1910) by

The Altrurian Cook Book: Favorite Recipes Contributed By The Wives And Daughters Of Troy (1910) by

Drink This: Wine Made Simple by Moskowitz Grumdahl, Dara

The Fundamental Techniques of Classic Pastry Arts by French Culinary Institute, Choate, Judith

Mastering the Art of French Cooking (2 Volume Box Set): A Cookbook by Beck, Simone, Child, Julia, Bertholle, Louisette

The Complete Bread, Cake And Cracker Baker, Part 1-2: The Science And Art Of Baking (1881) by Confectioner and Baker Publishing

The Housekeeper's Instructor, Or Universal Family Cook: A Full And Clear Display Of The Art Of Cookery In All Its Branches (1809) by Henderson, W. A.

Geschichte des Weins von der Frühzeit bis ins 19. Jahrhundert by Schultze, Rudolf

The Measure of Her Powers: An M.F.K. Fisher Reader by Fisher, M. F. K.

Sex, Death and Oysters: A Half-Shell Lover's World Tour by Walsh, Robb

Aunt Jemimy's Maxims by Ryland, Cally Thomas