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