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Cookbooks, Recipes, Magazines, and Food Literature
See a selection of
Food Literature
featuring treatises on the history of food and cooking. |
On this page, see The Cook's Essential Kitchen Dictionary: A Complete Culinary Resource, The Prentice Hall Dictionary of Culinary Arts: Academic Version, On Cooking: A Textbook of Culinary Fundamentals Value Pack, Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia, Oxford Encyclopedia of Food and Drink in America, The Chef's Companion, The Food Lover's Tiptionary: An A to Z Culinary Guide With More Than 4000 Food and Drink Tips, Secrets, Shortcuts, and Other Things, Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, The Oxford Companion to Food, The Oxford Companion to American Food and Drink, The New Food Lover's Companion, The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking, A History of Cooks and Cooking, Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration, Martha Stewart's Cooking School:Lessons and Recipes for the Home Cook, and The Elements of Cooking: Translating the Chef's Craft for Every Kitchen.
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