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Specialty & Reference
Click on More Info or Buy Now for information on purchasing the book from Amazon.com
Bissell, Frances, The Book of Food: A Cook's Guide to Over 1,000 Exotic and Everyday Ingredients (Henry Holt, 1994).
Bosrock, Mary Murray, Asian Business Customs & Manners: A Country-by-Country Guide (Meadowbrook, 2007).
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Brennan, Georgeanne, The Glass Pantry: Preserving Seasonal Flavors (Chronicle Books, 1994).
Carroll, Robert and Ricki, Cheesemaking Made Easy (Storey Communications, 1996).
Child, Julia, Julia's Kitchen Wisdom (Knopf, 2000).
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Davidson, Alan The Oxford Companion to Food (Oxford University Press, 1999).
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Doyle, Michael P., Food Microbiology: Fundamentals and Frontiers 2nd edition (American Society of Microbiology, 2001).
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Jenkins, Steve, Cheese Primer (Workman Publishing, 1996).
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Kamp, David and Marion Rosenfeld, The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge (Broadway, 2007).
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Kaplan, Dorlene, The Guide to Cooking Schools 2004 (Shaw Guides, 2003).
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Knickerbocker, Peggy, Olive Oil: From Tree to Table (Chronicle Books, 1997).
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Kugel, Seth, and Gonzalez, Carolina Nueva York: The Complete Guide to Latino Life in the Five Boroughs (St. Martin's Griffin, 2006).
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Leone, Dan, Eat This, San Francisco: A Narrated Road Map to Dives, Joints, All-Night Cafes, Noodle Houses, Buffets, and Other Cheap Places to Eat in the Bay Area (Sasquatch Books, 1999).
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The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More (Harvard Common Press, 2005).
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McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen revised and updated edition (Scribner, 2004).
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Montagne, Prosper, Larousse, Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia, edited by Jenifer Harvey Lang (Crown, 1998).
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Naftali, Joel and Lee, Cooking in Paradise: Culinary Vacations Around the World (St. Martin's Griffin, 2001). Copyright 2001 by Joel and Lee Naftali.
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Parsons, Russ, How to Read a French Fry and Other Stories of Intriguing Kitchen Science (Houghton Mifflin, 2001).
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Peterson, James, Sauces: Classical and Contemporary Sauce Making, 2nd edition (John Wiley & Sons, 1998).
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Plotkin, Fred, Italy for the Gourmet Traveler, Revised Edition (Kyle Books, 2002).
Note: This latest (2006) edition will not be published in North America until September 2006. However, the 2006 edition of the book was published in London in May 2006 and is available now at www.amazon.com.uk. and will be available at bookstores in Fall 2006.
Post, Emily, Emily Post's Etiquette, 16th Edition (HarperCollins, 1997).
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Roberts, Jeffery, The Atlas of American Artisan Cheese, (Chelsea Green Publishing, 2007).
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Simmons, Marie, Rice, The Amazing Grain: One Hundred Sixty Great Rice Dishes for Every Day (Henry Holt, 1993).
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Smith, Andrew F., The Oxford Encyclopedia of Food and Drink in America (Oxford University Press, 2004).
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Stobart, Tom, The Cook's Encyclopedia: Ingredients & Processes (Harper & Row, 1980).
Tyler Herbst, Sharon, and Herbst, Ron, The Ultimate A-to-Z Bar Guide (Broadway Books, 1998).
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Tyler Herbst, Sharon, The New Food Lover's Companion: Comprehensive Definitions of Over 3,000 Food, Wine, and Culinary Terms (Barron's, 1995).
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Weinzweig Ari, Zingerman's Guide to Good Eating: How to Choose the Best Bread, Cheeses, Olive Oil, Pasta, Chocolate and Much More (Houghton Mifflin Co., 2003).
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Werlin Laura, Laura Werlin's Cheese Essentials: An Insider's Guide to Buying and Serving Cheese (Stewart, Tabori & Chang, 2007).
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Willan, Anne, La Varenne Pratique (Clarkson Potter, 1989).
Whiteside, Katherine, The Way We Garden Now: 41 Pick-and-Choose Projects for Planting Your Paradise Large or Smal (Clarkson Potter. 2007).
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Wood, Rebecca Theurer, The Splendid Grain (William Morrow, 1997).
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