Food Writing in 2013

Cocatrice and Lampray Hay: Late Fifteenth-Century Recipes from Corpus Christi College Oxford by

JAILHOUSE COOKBOOK The Prisoner's Recipe Bible by Cuisine, Artie

Shaken Not Stirred by Miller, Anistatia R., Brown, Jared

Cheese and Culture: A History of Cheese and Its Place in Western Civilization by Kindstedt, Paul

Nuevo Manual del Cocinero Cubano y Espanol by Legran, J. P.

The One Taste of Truth: Zen and the Art of Drinking Tea by Wilson, William Scott

History of American Cooking by Smith, Merril

La Cuisine Creole - A Collection of Culinary Recipes by Hearn, Lafcadio

A Plain Cookery Book for the Working Classes by Francatelli, Charles Elmé

Elegant Dream Wedding Cakes: A Collection of Memorable Small Cake Designs, Instruction Guide 1 by Way, Beverley

White Bread: A Social History of the Store-Bought Loaf by Bobrow-Strain, Aaron

Reading and Writing Recipe Books CB by

Dishing: Great Dish -- And Dishes -- From America's Most Beloved Gossip Columnist by Smith, Liz

Back of the House: The Secret Life of a Restaurant by Haas, Scott

Better Eating From Start To Finish: The Story Of The Hobart Manufacturing Company by Meeker, David A.

The Salt Book: Your Guide to Salting Wisely and Well, with Recipes by Gubler, Fritz

Cooking and Screaming: Finding My Own Recipe for Recovery by Kane, Adrienne

Handbook for Menu Planning by Gatchell, Dana King, Helbing, Cleora C.

Palladius: The Work of Farming by Fitch, John G.

The Atlas of Food: With a New Introduction by Millstone, Erik

Tasting Home: Coming of Age in the Kitchen by Newton, Judith

The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail by Schmid, Albert W. a.

The Barbara Pym Cookbook by Pym, Hilary, Wyatt, Honor

Recipes for Body and Soul by Gaudiani, Vera Rossano

The Cassoulet Saved Our Marriage: True Tales of Food, Family, and How We Learn to Eat by

Recipes for Body and Soul by Gaudiani, Vera Rossano

Immortal Milk by Lemay, Eric

New Mexico Wine: An Enchanting History by Birchell, Donna Blake

The Drunken Botanist: The Plants That Create the World's Great Drinks: 10th Anniversary Edition by Stewart, Amy

Aesthetic Pleasure in Twentieth-Century Women's Food Writing: The Innovative Appetites of M. F. K. Fisher, Alice B. Toklas, and Elizabeth David by McLean, Alice

Kentucky Bourbon Whiskey: An American Heritage by Veach, Michael R.

California Vines, Wines & Pioneers by Monahan, Sherry

The World of Sicilian Wine by Nesto, Bill, Di Savino, Frances

Honey, Olives, Octopus: Adventures at the Greek Table by Bakken, Christopher

Taste: Surprising Stories and Science about Why Food Tastes Good by Stuckey, Barb

Nuwave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur (New Improved) by Benedict, Lorraine

Columbia Food: A History of Cuisine in the Famously Hot City by Aboyan, Laura

The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and by Beard, James

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Mueller, Tom

The Juice: Vinous Veritas: Essays by McInerney, Jay

Authentic History of Cincinnati Chili by Woellert, Dann

The Authentic History of Cincinnati Chili by Woellert, Dann

Taco USA: How Mexican Food Conquered America by Arellano, Gustavo

Medieval Cook by Henisch, Bridget A.

Dearie: The Remarkable Life of Julia Child by Spitz, Bob

Dutch Oven Breads by Hansen, Mark

WHAT'S ON THE MENU? THE HOTEL ST. CATHERINE CATALINA ISLAND 1920 through World War II by Austin, Dan

The City Cook by McDonough, Kate

Die Kunst Zu Essen by Anonymous

A Sacred Feast: Reflections on Sacred Harp Singing and Dinner on the Ground by Eastburn, Kathryn

Food: A Culinary History by

Understanding Diabetes and Preparing Diabetic Meals by Barroa, Solomon

A Savory History of Arkansas Delta Food: Potlikker, Coon Suppers & Chocolate Gravy by Grisham, Cindy

Food Politics: How the Food Industry Influences Nutrition and Health Volume 3 by Nestle, Marion

At Home on the Range by Potter, Margaret Yardley

Betty Crocker 20 Best Gluten-Free Dessert Recipes by Betty Crocker

Eat the City: A Tale of the Fishers, Trappers, Hunters, Foragers, Slaughterers, Butchers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, W by Shulman, Robin

El sabor en la ruta de Colón: Fragmentos y recetas de Canarias, Cuba, República Dominicana, Haití, Guadalupe, Puerto Rico, Jamaica, Trinidad y Venezue by Clavé, Montse

The Real Book on How to Cook: Secrets Mother Never Told You by Knight, Faith

The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs & Empanadas by Baca, Mandy

A Guide to Modern Cookery by Escoffier, Auguste

Diet Express by Goins, Louis

How to Make Love to a Lobster: An Eclectic Guide to the Buying, Cooking, Eating and Folklore of Shellfish by Harris, Marjorie, Taylor, Peter

Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club by Morris, Helen Soutar

Crazy for Italian Food: Perdutamente; A Memoir of Family, Food, and Place with Recipes by Famularo, Joseph J., Famularo, Joe

Crazy for Italian Food: Perdutamente; A Memoir of Family, Food, and Place with Recipes by Famularo, Joe, Famularo, Joseph J.

Brewers Association's Guide to Starting Your Own Brewery by Cantwell, Dick

Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide by Rockridge Press

The A-Z of Marzipan Sweets by Two Magpies Publishing

The A-Z of Caramels by Two Magpies Publishing

The A-Z of Marzipan Sweets by Two Magpies Publishing

The True History of Chocolate: Third Edition by Coe, Sophie D., Coe, Michael D.

Feeding Tommy: Battlefield Recipes from the First World War by Robertshaw, Andrew

Cranberry Companion by Clark, Liz

Austin Breakfast Tacos: The Story of the Most Important Taco of the Day by Jarod Neece, Rayo, Mando

Breakfast: A History by Arndt Anderson, Heather

Introductory Food Chemistry by Brady, John

The Everything Stir-Fry Cookbook by Nguyen, Nam

A Culinary History of Pittsburg County: Little Italy, Choctaw Beer and Lamb Fries by Cathey, David

100 Year Old Recipes: A 1907 Church Cookbook With Over 425 Historic Recipes by Surridge D. Ed, Robert W.

56+ Marvelous Homemade Mixes by Scott, Gia

No Entiendo Mucho de Vinos . . . Pero Me Gustan Sus Curiosidades: Historias Y Anécdotas del Mundo del Vino by Vandyke Price, Pamela

Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Haley, Andrew P.

Wrapped and Stuffed Foods by McWilliams, Mark

RawChi Chocolate: Alchemy of Chocolate by Maguire, Renée

The We Laugh, We Cry, We Cook: A Mom and Daughter Dish about the Food That Delights Them and the Love That Binds Them by Johnson, Becky, Randolph, Rachel

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by

M.F.K. Fisher: An Annotated Bibliography by Zealand, Donald, Tarpey-Schwed, Randall

Memoirs of Alexis Soyer: With Unpublished Receipts and Odds and Ends of Gastronomy by Soyer, Alexis

San Francisco: A Food Biography by Peters, Erica J.

The Politics of the Pantry: Stories, Food, and Social Change by Mikulak, Michael

Grand Forks by Hagerty, Marilyn, The Grand Forks Herald

Recipes Along the Way by Henningsen, Julie Marie

The New Food Lover's Companion by Herbst, Ron, Herbst, Sharon Tyler

A History of South Carolina Barbeque by High Jr, Lake E.

A History of South Carolina Barbeque by High, Lake E., Jr.

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Volume 44 by Goldstein, Joyce

The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook by Scaggs, Deirdre A., McGraw, Andrew W.

Three Squares: The Invention of the American Meal by Carroll, Abigail

My Favorite Delicious Recipes Collection by Collins, Peter

Traditional Recipes of Laos by Sing, Phia

The Universal Cook-book by

The Kitchen Ninja: Recipe Book by School, Steven

Sugared Orange: Recipes & Stories from a Winter in Poland by Zatorska, Beata, Target, Simon

Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World by Oliver, Jamie

Vollstandige Herrschaftskuche Des Kronprinzen Von Sachsen by Matzerath, Josef, Mechthild, Herzog, Janecke, Georg

Inventing Wine: A New History of One of the World's Most Ancient Pleasures by Lukacs, Paul

The Poverty Perspective Cookbook: Recipes for Rock Bottom Budgets by Scott, Gia

Water: A Comprehensive Guide for Brewers by Kaminski, Colin, Palmer, John J.

A Taste of Molecules: In Search of the Secrets of Flavor by Fresquez, Diane

Consider the Fork: A History of How We Cook and Eat by Wilson, Bee

Coi: Stories and Recipes by Meehan, Peter, Patterson, Daniel

The Larder: Food Studies Methods from the American South by

Toro Bravo: Stories. Recipes. No Bull. by Crain, Liz, Gorham, John

The Larder: Food Studies Methods from the American South by

The Complete Cook by Sanderson, J. M.

The Essential Scratch & Sniff Guide to Becoming a Wine Expert: Take a Whiff of That by Betts, Richard, Macnaughton, Wendy

Daniel: My French Cuisine by Bigar, Sylvie, Boulud, Daniel

The Scarpetta Cookbook: 175 Recipes from the Acclaimed Restaurant by Conant, Scott

Manuale Di Guarnitura... by Costé, François Auguste

Cooking Wild Game: Meat from Forest, Field and Stream and How to Prepare It for the Table, 432 Recipes by Ashbrook, Frank G., Sater, Edna N.

The Southern Christmas Book, the Full Story from Earliest Times to Present: People, Customs, Conviviality, Carols, Cooking by Kane, Harnett T.

Cooking Out of Doors: Fire Building, Outdoor Kitchens, Cook Out Hikes, Food Planning, Recipes by Melick, Sharon F., Girl Scouts of the United States of Amer

Martha Washington's Rules for Cooking by Marshall, Ann Parks

Repast: Dining Out at the Dawn of the New American Century, 1900-1910 by Lesy, Michael, Stoffer, Lisa

A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy by Hinton, Marc

Great Balls of Cheese by Buffardi, Michelle

Setting a Fine Table: Historic Desserts and Drinks from the Officers' Kitchens at Fort York by

Ice Cream: The Ultimate Cold Comfort by Quinzio, Jeri

Fried Walleye & Cherry Pie: Midwestern Writers on Food by

The Great British Bake Off: Everyday by Collister, Linda

Trattato Degli Alimenti by Lemery, Nicolas

The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Bonné, Jon

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] by Ono, Tadashi, Salat, Harris

A Work in Progress: A Work in Progress by Redzepi, René, Ulrich, Lars

Historic American Church and Social Cookbooks by Shaw, Lauri, Schwartz, Paul

'Tales from the Tale': A 'Whale' of a Guide to Seafood Cookery by Andriano, Philip

A Culinary History of the Great Black Swamp: Buckeye Candy, Bratwurst & Apple Butter by Crook, Nathan

A Culinary History of the Great Black Swamp: Buckeye Candy, Bratwurst & Apple Butter by Crook, Nathan C.

Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs by Schloss, Andrew

Cuisine and Empire: Cooking in World History Volume 43 by Laudan, Rachel

Creating an Heirloom: Writing Your Family's Cookbook by Whipple, Wendy A. Boughner

New York City: A Food Biography by Smith, Andrew F.

The Land of the Five Flavors: A Cultural History of Chinese Cuisine by Höllmann, Thomas O.

The Marriage of Mushrooms and Garlic by Aaron, Chester, Clark, Malcolm

Cooking with Capone: The Encyclopaedia of the American Mafia's Links to Italian Cuisine by Chiocca, Olindo Romeo

Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods by Drakes Press

Picnic: A History by Levy, Walter

Gastronomy of Italy: Revised Edition by Del Conte, Anna

The Culinary Recipes of Medieval England by

Grandma's Antique Recipes by Matthews, Patricia

The Ultimate Paleo Shopping Guide: All You Need For a Paleo Lifestyle by Cruze, Dana

Balancing on a Planet: The Future of Food and Agriculture Volume 46 by Cleveland, David A.

Paleo Fermentation Recipes: 50 Simple, Easy and Delicious Recipes Entire Family Will Love! by Merreta, Lisa

Edible Flowers & Leaves by Gramp, D. &. P.

Congotay! Congotay! A Global History of Caribbean Food by Goucher, Candice

365 Orange Recipes: An Orange Recipe for Every Day of The Year by Lane, J. L.