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Food Related Reading

Betty Crocker’s Good and Easy Cook Book (My first cook book–I still have it.)

The Alice B. Toklas Cook Book ( I have the 1960 copy with a price tag of $1.45)

The Perfect Hostess Cook Book, Mildred.O.Knopf ($3.50)

The All New Fannie Farmer Boston Cooking School Cookbook (With Chiquita banana sticker printed on the cover and $1.50 retail value)

Out of Kentucky Kitchens, Marion Flexner (1949-my grandmother’s)

The Joy of Cooking: The All-Purpose Cookbook, Irma S. Rombauer & Marion Rombauer Becker

With a Jug of Wine, Morrison Wood

Life is Meals: A Food Lover’s Book of Days, James and Kay Salter

Grow it and Cook it, Jacqueline Heriteau

Stalking the Wild Asparagus: Field Guide Edition, Euell Gibbons

No Pressure Steam Cooking: A Simple, Healthy & Delicious Way to Cook, Robert W. Zinkhon

The Art of French Cooking, Fernande Garvin

The Midas Touch…Golden Greek Goodies, The Woman’s Committee of the Hellenic Orthodox Church, Buffalo, New York

Peter Rabbit’s Natural Foods Cookbook, Arnold Dobrin

The Lousia May Alcott Cookbook, Complied by Gretchen Anderson

Gourmet Style Road Kill Cooking and Other Fine Recipes, Jeff Eberbaugh

Pierre Franey’s Kitchen

You Are What You Eat: The Plan That Will Change Your Life, Dr. Gillian McKeith

Roman Food Poems, Alistair Elliot (My son James gave me that one)

The Art of Food, Culinary Inspirations from the Paintings of the Great Masters, Claire Clifton

Wild Food, Roger Phillips

Simon & Schuster’s Guide to Mushrooms, Edited by Gary H. Lincoff

The Complete Book of Health Plants, M.A. Dejey

Authentic Indian-Mexican Recipes, William Hardwick

The Secrets of the Seed: Vegetables, Fruits, and Nuts, Barbara Friedlander

Glorious American Food, Christopher Idone

The Book of Tofu, William Shurtleff & Akiko Aoyagi

Viennese Cuisine: The New Approach, Peter Grunauer, Andreas Kisler with Donald Flannell Friedman

A Taste of India, Madhur Jaffrey

Couscous and other Good Food From Morocco, Paula Wolfert

Jane Brody’s Good Food Gourmet: Recipes and Menus for Delicious and Healthful Entertaining

Diet for a Small Planet, Frances Moore Lappé

Not “Just a Salad”: How to Eat Well and Stay Healthy When Dining Out, Cheryl Sindell
Outdoor Pleasures: Picnics, Parties and Portable Feasts, Elizabeth Sahatjian

The New York Times Book of Vegetable Gardening, Joan Lee Faust

Nutrition Almanac, John D. Kirschmann, Director, Nutrition Search, Inc.

Take a Load Off Your Heart, Joseph C. Piscatella and Barry A. Franklin, Ph.D.

The Physiology of Taste, Translated & Annotated by M.F.K. Fisher

Culinary Crafting, The Art of Garnishing and Decorating Food, Doris McFerran Townsend

Japanese Garnishes, The Ancient Art of Mukimono, Yukiko and Bob Haydock

Chinese Cooking for Beginners, Huang Su-Huei

The Chinese Cookbook, Craig Claiborne & Virginia Lee

Chinese Delights, Lisa Kinsman

The Modern Art of Chinese Cooking, Barbara Tropp

Dim Sum: The Delicious Secrets of Home-Cooked Chinese Tea Lunch, Rhoda Yee

The Joy of Persian Cooking, Pari Ardalan Malek

The Jewish American Kitchen, Raymond Sokolov

A Little Jewish Cookbook, Barbara Bloch

American Charcuterie: Recipes from Pig-by-the-Tail, Victoria Wise

As Easy as Pie, Susan G. Purdy

The Best Recipes from New York State Inns

Victorian Ices & Ice Cream, A.B. Marshall

The Joy of Chocolate, Judith Olney

Vegan Fire & Spice: 200 Sultry and Savory Global Recipes, Robin Robertson

Vegan with a Vengeance, Isa Chandra Moskowitz

The African Heritage Cookbook, Helen Mendes

Maida Heatter’s New Book of Great Desserts

Chef Paul Prudhommes’s Louisiana Kitchen

A Fiji Table: A cook Book of the Fiji Islands, Gaëtane Austin

Food for Friends, Barbara Kafka

The Beach Plum Inn Cookbook, Theresa A. Morse and Fred Feiner

Fishworks Seafood Café Cookbook, Mitchell Tonks

The Art of Turkish Cookery, Dogan Gümüs

Game Cookery in America and Europe, Raymond R. Camp

Great Chefs of France, Anthony Blake and Quentin Crewe

French: Delicious Classic Cuisine Made Easy, Carole Clements & Elizabeth Wolf-Cohen

The Three-Star Recipes of Alain Senderens

La Technique, Jacques Pepin

Larousse Treasury of Country Cooking, Marie Marone and Rose Montigny

Openers, Amy Nathan

Lee Bailey’s Soup Meals, Main Event Soups in Year-Round Menus

Lee Bailey’s Good Parties, Favorite Food, Tableware, Kitchen Equipment, and More, to Make Entertaining a Breeze

Great Chefs-Great Restaurants presenting ETOILES

SPA FOOD, Edward J. Safdie

Magnolias Authentic Southern Cuisine, Donald Barickman

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