Food Writing in 2005

The Encyclopedia of Home Winemaking: Fermenting and Winemaking Methods by Drapeau, Pierre, Vanasse, André

The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights by Titley, Norah M.

The Art of Cooking: The First Modern Cookery Book Volume 14 by Martino of Como, Maestro

Cognac: The Seductive Saga of the World's Most Coveted Spirit by Jarrard, Kyle

Remembrance of Things Paris: Sixty Years of Writing from Gourmet by Gourmet Magazine

Ladyfingers and Nun's Tummies: A Lighthearted Look at How Foods Got Their Names by Barnette, Martha

Vanilla: Travels in Search of the Ice Cream Orchid by Ecott, Tim

The Gentle Art Of Cookery by Leyel, Hilda, Hartley, Olga

Ration Book Cookery: Recipes & History by Corbishley, Gill

Mastering Barbecue: Tons of Recipes, Hot Tips, Neat Techniques, and Indispensable Know How [A Cookbook] by Stines, Michael H.

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Wolke, Robert L.

Around the Roman Table: Food and Feasting in Ancient Rome by Faas, Patrick

The Forgotten Art of Building and Using a Brick Bake Oven by Bacon, Richard M.

Finding Betty Crocker: The Secret Life of America's First Lady of Food by Marks, Susan

A Meal Observed by Todhunter, Andrew

Thai Cooking Made Easy: Delectable Thai Meals in Minutes [Thai Cookbook, Over 60 Recipes] by

365 Ways to Cook Chicken by Sedeker, Cheryl

El Paso Cookbook by Ladies' Auxiliary of the Y. M. C. a.

It's All American Food: The Best Recipe for Than 400 New American Classics by Rosengarten, David

Pike Place Public Market Seafood Cookbook by Rex-Johnson, Braiden

A Revolution in Eating: How the Quest for Food Shaped America by McWilliams, James

Coffee: A Dark History by Wild, Antony

The Mint Julep by Harwell, Richard Barksdale

Masterpieces: Food and Art in Virginia by Virginia Museum of Fine Arts

The Settlement Cook Book 1903 by Schoenfeld, Henry, Kander, Simon

Cooking with Jane Austen by Olsen, Kirstin

Vino Italiano: The Regional Wines of Italy by Lynch, David, Bastianich, Joseph

Spice: The History of a Temptation by Turner, Jack

The Unprejudiced Palate: Classic Thoughts on Food and the Good Life by Pellegrini, Angelo M.

Chinese Cookery Secrets by Chan, Esther

The Plimoth Colony Cook Book by Plymouth Antiquarian Society

Gusto: Essential Writings in Nineteenth-Century Gastronomy by

Judgment of Paris: Judgment of Paris by Taber, George M.

Food in Colonial and Federal America by Oliver, Sandra L.

Alcoholica Esoterica: A Collection of Useful and Useless Information As It Relates to the History and Consumption of All Manner of Booze by Lendler, Ian

A Glossary of Food Science and Technology [English-Chinese Bilingual Edition] by

Her Fork in the Road: Women Celebrate Food and Travel by

Endings and Beginnings: A Collection of Delicious Desserts and Appetizers by Eustice, Victoria

Toast: The Story of a Boy's Hunger by Slater, Nigel

The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market: Read Country Book by Walker-Tisdale, C. W.

Spass am Stil: Uwe Fenner im Gespräch mit Andreas Sparberg by Fenner, Uwe

Cornbread Nation 3: Foods of the Mountain South by

Encarnación's Kitchen: Mexican Recipes from Nineteenth-Century California Volume 9 by Pinedo, Encarnación

Make Mine Medium Rare by Scarola, Robert

American Vintage: The Rise of American Wine by Lukacs, Paul

Martha Stewart's Baking Handbook by Stewart, Martha

The Blue Grass Cook Book by Fox, Minnie C.

Alexander Dumas Dictionary Of Cuisine by Dumas

Fork It Over: The Intrepid Adventures of a Professional Eater by Richman, Alan

Sacred Cow, Mad Cow: A History of Food Fears by Ferrières, Madeleine

Polish Cooking: Updated Edition: A Cookbook by Heberle, Marianna Olszewska

Menus by Tilden, John H.