Food Writing in 2001

One Hundred Recipes for the Chafing Dish by Kinsley, H. M.

Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party by Aloni, Nicole

Easy Wheat, Egg and Milk-Free Cooking: Over 130 Recipes Plus Nutrition and Lifestyle Advice by Greer, Rita

Zin: The History and Mystery of Zinfandel by Darlington, David

Farm Recipes and Food Secrets from Norske Nook by Vold, Mona, Myhre, Helen

How to Grill by Raichlen, Steven

The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes] by Ozan, Ozcan

Salt: Grain of Life by Laszlo, Pierre

The Pantropheon: Or a History of Food and Its Preparation in Ancient Times by Soyer, Alexis

Food and Cookery for the Sick and Convalescent by Farmer, Fannie Merritt

Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More by Amendt, Linda J.

Cooking Lessons: The Politics of Gender and Food by

The Soul of a Chef: The Journey Toward Perfection by Ruhlman, Michael

French Food: On the Table, on the Page, and in French Culture by Schehr, Lawrence R., Weiss, Allen S.

French Food: On the Table, On the Page, and in French Culture by Weiss, Allen S., Schehr, Lawrence R.

The Mongo Mango Cookbook by Thuma, Cynthia

Changing Chinese Foodways in Asia by

A Bite Off Mama's Plate: Mothers' and Daughters' Connections through Food by Meyers, Miriam

Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook by Beck, Simone, Child, Julia, Bertholle, Louisette

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe by Rebora, Giovanni

Stork Club: America's Most Famous Nightspot and the Lost World of Cafe Society by Blumenthal, Ralph