Food Writing in 2000

The Book of Marmalade by Wilson, C. Anne

Offbeat Food: Adventures in an Omnivorous World by Ridenour, Alan

Pig Tails 'n Breadfruit: A Culinary Memoir by Clarke, Austin

Consuming Passions: A Food-Obsessed Life by West, Michael Lee

We Are What We Eat: Ethnic Food and the Making of Americans by Gabaccia, Donna R.

Bavarian Helles: History, Brewing Techniques, Recipes by Dornbusch, Horst D.

Kitchen Confidential: Adventures in the Culinary Underbelly by Bourdain, Anthony

Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do about It by Holmes, Lisa M., Cooper, Ann

In the Land of the Magic Pudding: A gastronomic miscellany by

Sentimental Sweets: Vintage Desserts from the Great Depression Made Modern by Simpson, Valerie

Food Finds America's Best Local Foods and the People Who Produce Them by Engel, Margaret, Engel, Allison

Crafting the Culture and History of French Chocolate by Terrio, Susan J.

Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Alford, Jeffrey, Duguid, Naomi

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Child, Julia

Serious Pig by Thorne, John

Legendary Dining by Melahn, Martha

Haute Cuisine: How the French Invented the Culinary Profession by Trubek, Amy B.