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Reviewed

A Great American Cook Recipes from the Home Kitchen of One of Our Most Influential Chefs by Jonathan Waxman	A New Way to Cook by Sally Schneider	Ambitious Brew The Story of American Beer by Maureen Ogle	Animal, Vegetable, Miracle A Year of Food Life by Barbara Kingsolver
Anthony Bourdain’s Les Halles Cookbook Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain	Apple Pie An American Story by John T. Edge	As Fresh As It Gets Everyday Recipes from the Tomato Fresh Food Café by Christian Gaudreault and Star Spilos	Baking From My Home to Yours by Dorie Greenspan
Beard on Bread by James Beard	Caprial Cooks for Friends by Caprial Pence	Celebration Breads Recipes, Tales, and Traditions by Betsy Oppenneer	Charlie Trotter Cooks at Home by Charlie Trotter
Chez Panisse Fruit by Alice Waters	Chocolate & Zucchini Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier	Climbing the Mango Trees A Memoir of a Childhood in India by Madhur Jaffrey	Cod A Biography of the Fish That Changed the World by Mark Kurlansky
Cradle of Flavor Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore by James Oseland	Delights and Prejudices by James Beard	Don’t Try This At Home Culinary Catastrophes from the World’s Greatest Chefs by Andrew Friedman and Kimberly Witherspoon	Eat, Pray, Love One Woman’s Search for Everything Across Italy, India, and Indonesia by Elizabeth Gilbert
Farmer John’s Cookbook The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community-Supported Farm by Angelic Organics and John Peterson	Fast Food My Way by Jacques Pépin	Fast Food Nation The Dark Side of the All-American Meal by Eric Schlosser	Fields of Plenty A Farmer’s Journey in Search of Real Food and the People Who Grow It by Michael Ableman
Grub Ideas for an Urban Organic Kitchen by Anna Lappé and Bryant Terry	Guns, Germs, and Steel The Fates of Human Societies by Jared Diamond	Heat An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford	How I Learned To Cook Culinary Educations from the World’s Greatest Chefs by Peter Meehan and Kimberly Witherspoon
How to Cook Everything (Completely Revised 10th Anniversary Edition) 2,000 Simple Recipes for Great Food by Mark Bittman	How to Cook Meat by Christopher Schlesinger and John Willoughby	How to Pick a Peach The Search for Flavor from Farm to Table by Russ Parsons	Hungry Planet What the World Eats by Faith D’Aluisio and Peter Menzel
I Like Food, Food Tastes Good In the Kitchen with Your Favorite Bands by Kara Zuaro	Into the Vietnamese Kitchen Treasured Foodways, Modern Flavors by Andrea Nguyen	James Beard’s American Cookery by James Beard	Julie & Julia 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen by Julie Powell
Keep Chickens! Tending Small Flocks in Cities, Suburbs, and Other Small Spaces by Barbara Kilarski	Kitchen Sense More Than 600 Recipes to Make You a Great Home Cook by Mitchell Davis	La Dolce Vegan! Vegan Livin’ Made Easy by Sarah Kramer	Letters from the Hive An Intimate History of Bees, Honey, and Humankind by Stephen Buchmann and Banning Repplier
Madhur Jaffrey’s Indian Cooking by Madhur Jaffrey	Madhur Jaffrey’s World Vegetarian More Than 650 Meatless Recipes from Around the Globe by Madhur Jaffrey	Maida Heatter’s Book of Great Desserts by Maida Heatter	Mastering the Art of French Cooking, Vol. 1 by Simone Beck, Louisette Bertholle, and Julia Child
Moosewood Restaurant Low-Fat Favorites Flavorful Recipes for Healthful Meals by Moosewood Collective	My Life in France by Julia Child and Alex Prud’homme	Nigella Bites by Nigella Lawson	Oranges by John McPhee
Perfect Pairings A Master Sommelier’s Practical Advice for Partnering Wine with Food by Evan Goldstein	Plenty One Man, One Woman, and a Raucous Year of Eating Locally by J. B. Mackinnon and Alisa Smith	Preserving Food Without Freezing or Canning Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation by Centre Terre Vivante	Real Food What to Eat and Why by Nina Planck
Revolutionary Chinese Cookbook Recipes from Hunan Province by Fuchsia Dunlop	Salt A World History by Mark Kurlansky	Simple Chinese Cooking by Kylie Kwong	Simple French Food by Richard Olney
Small Bites, Big Nights Seductive Little Plates for Intimate Occasions and Lavish Parties by Govind Armstrong	Super Natural Cooking Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson	Talking With My Mouth Full Crab Cakes, Bundt Cakes, and Other Kitchen Stories by Bonny Wolf	Tasty Get Great Food on the Table Every Day by Roy Finamore
The $64 Tomato How One Man Nearly Lost His Sanity, Spent a Fortune, and Endured an Existential Crisis in the Quest for the Perfect Garden by William Alexander	The 150 Best American Recipes Indispensable Dishes from Legendary Chefs and Undiscovered Cooks by Fran McCullough and Molly Stevens	The All-New, All-Purpose Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer	The American Century Cookbook The Most Popular Recipes of the 20th Century by Jean Anderson
The Art of Simple Food Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters	The Barefoot Contessa Cookbook by Ina Garten	The Best-Loved and Brand-New Joy of Cooking 75th Anniversary Edition by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer	The Botanist and the Vintner How Wine Was Saved for the World by Christy Campbell
The Botany of Desire A Plant’s-Eye View of the World by Michael Pollan	The Bread Bible by Rose Levy Beranbaum	The Essence of Chocolate Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg	The Farmer’s Market Cookbook More Than 100 Recipes Using The Freshest Ingredients by Richard Ruben
The Food of Italy by Sophie Braimbridge and Jo Glynn	The Garden-Fresh Vegetable Cookbook by Andrea Chesman	The Glory of Southern Cooking by James Villas	The Good Home Cookbook More Than 1000 Classic American Recipes by Richard J. Perry
The Greens Cookbook Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison	The Improvisational Cook by Sally Schneider	The Italian Country Table by Lynne Rossetto Kasper	The Joy of Pickling 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market by Linda Ziedrich
The Kitchen Diaries A Year in the Kitchen with Nigel Slater by Nigel Slater	The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee	The New American Plate Cookbook Recipes for a Healthy Weight and a Healthy Life by American Institute for Cancer Research	The Omnivore’s Dilemma A Natural History of Four Meals by Michael Pollan
The Perfect Scoop Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz	The Revolution Will Not Be Microwaved Inside America’s Underground Food Movements by Sandor Ellix Katz	The Sex Life of Food When Body and Soul Meet to Eat by Bunny Crumpacker	The Short Life and Long Times of Mrs. Beeton The First Domestic Goddess by Kathryn Hughes
The Shun Lee Cookbook Recipes from a Chinese Restaurant Dynasty by Michael Tong	The Solace of Food A Life of James Beard by Robert Clark	The Soul of a New Cuisine A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson	The Tummy Trilogy by Calvin Trillin
The United States of Arugula How We Became a Gourmet Nation by David Kamp	The Way We Eat Why Our Food Choices Matter by Jim Mason and Peter Singer	To Buy or Not to Buy Organic What You Need to Know to Choose the Healthiest, Safest, Most Earth-Friendly Food by Cindy Burke	Toast The Story of A Boy’s Hunger by Nigel Slater
Tom Douglas’ Seattle Kitchen by Tom Douglas	Vegan Cupcakes Take Over the World 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero	Vegetarian Cooking for Everyone by Deborah Madison	Wild Fermentation The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz
Wild Rice Cooking History, Natural History, Harvesting, and Lore by Susan Carol Hauser