Incoming Resources
- The sweet life in Paris, delicious adventures in the world's most glorious--and perplexing--city, David Lebovitz
- Diane Mott Davidson presents Goldy's kitchen cookbook, cooking, writing, family, life
- Molecular gastronomy, exploring the science of flavor, Hervé This ; translated by M.B. DeBevoise
- Eat more better, how to make everything more delicious, Dan Pashman, creator and host of the sporkful ; illustrations by Alex Eben Meyer.
- Margaritaville, the cookbook, relaxed recipes for a taste of paradise, Carlo Sernaglia and Julia Turshen ; foreword by Jimmy Buffett ; food photography by Beatriz da Costa ; lifestyle photography by Ryan Joseph of Ryan Joseph Photographs
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle
- Why you eat what you eat, the science behind our relationship with food, Rachel Herz, PhD
- The sweet science and other writings, A. J. Liebling
- Feast of sorrow, a novel of Ancient Rome, Crystal King
- 50 foods, the essentials of good taste, Edward Behr
- From scratch, adventures in harvesting, hunting, fishing, and foraging on a fragile planet, David Moscow & Jon Moscow
- The perfectionist, life and death in haute cusine, by Rudolph Chelminski
- French lessons, [adventures with knife, fork, and corkscrew], Peter Mayle
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain
- Harvest for hope, a guide to mindful eating, Jane Goodall with Gary McAvoy
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Feast of sorrow, a novel of Ancient Rome, Crystal King