Food Writing in 2013

JAILHOUSE COOKBOOK The Prisoner's Recipe Bible by Cuisine, Artie

Nuevo Manual del Cocinero Cubano y Espanol by Legran, J. P.

History of American Cooking by Smith, Merril

La Cuisine Creole - A Collection of Culinary Recipes by Hearn, Lafcadio

A Plain Cookery Book for the Working Classes by Francatelli, Charles Elmé

Elegant Dream Wedding Cakes: A Collection of Memorable Small Cake Designs, Instruction Guide 1 by Way, Beverley

The Homeplace History and Receipt Book: History, Folklore, and Recipes from Life on an Upper Southern Farm a Decade before The Civil War by Marshall, Geraldine Ann

Medieval Feats and Marvelous Treats by Szczesniak, Kathryn

White Bread: A Social History of the Store-Bought Loaf by Bobrow-Strain, Aaron

Reading and Writing Recipe Books CB by

Dishing: Great Dish -- And Dishes -- From America's Most Beloved Gossip Columnist by Smith, Liz

Back of the House: The Secret Life of a Restaurant by Haas, Scott

Better Eating From Start To Finish: The Story Of The Hobart Manufacturing Company by Meeker, David A.

Cooking for Groups: A Volunteer's Guide to Food Safety by Of Agriculture, United States Department

The Salt Book: Your Guide to Salting Wisely and Well, with Recipes by Gubler, Fritz

Handbook for Menu Planning by Gatchell, Dana King, Helbing, Cleora C.

Cooking and Screaming: Finding My Own Recipe for Recovery by Kane, Adrienne

Tasting Home: Coming of Age in the Kitchen by Newton, Judith

The Atlas of Food: With a New Introduction by Millstone, Erik

The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail by Schmid, Albert W. a.

The Barbara Pym Cookbook by Wyatt, Honor, Pym, Hilary

Recipes for Body and Soul by Gaudiani, Vera Rossano

The Cassoulet Saved Our Marriage: True Tales of Food, Family, and How We Learn to Eat by

Recipes for Body and Soul by Gaudiani, Vera Rossano

Immortal Milk: Adventures in Cheese by Lemay, Eric

New Mexico Wine: An Enchanting History by Birchell, Donna Blake

The Drunken Botanist: The Plants That Create the World's Great Drinks: 10th Anniversary Edition by Stewart, Amy

Aesthetic Pleasure in Twentieth-Century Women's Food Writing: The Innovative Appetites of M. F. K. Fisher, Alice B. Toklas, and Elizabeth David by McLean, Alice

Kentucky Bourbon Whiskey: An American Heritage by Veach, Michael R.

California Vines, Wines & Pioneers by Monahan, Sherry

Honey, Olives, Octopus: Adventures at the Greek Table by Bakken, Christopher

The World of Sicilian Wine by Nesto, Bill, Di Savino, Frances

Taste: Surprising Stories and Science about Why Food Tastes Good by Stuckey, Barb

A Guide for the Greedy by Pennell, Elizabeth Robins

Lettre d'Un Patissier Anglois Au Nouveau Cuisinier Franc?ois. Avec Un Extrait Du Craftsman by Des Alleurs, Roland Puchot

Nuwave Oven Cookbook: 101 Delicious Recipes for the Countertop Connoisseur (New Improved) by Benedict, Lorraine

Columbia Food: A History of Cuisine in the Famously Hot City by Aboyan, Laura

The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and by Beard, James

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Mueller, Tom

The Juice: Vinous Veritas: Essays by McInerney, Jay

The Authentic History of Cincinnati Chili by Woellert, Dann

Taco USA: How Mexican Food Conquered America by Arellano, Gustavo

Medieval Cook by Henisch, Bridget A.

Cooked: A Natural History of Transformation by Pollan, Michael

Dearie: The Remarkable Life of Julia Child by Spitz, Bob

Dutch Oven Breads by Hansen, Mark

WHAT'S ON THE MENU? THE HOTEL ST. CATHERINE CATALINA ISLAND 1920 through World War II by Austin, Dan

What to Eat?: 10 Chewy Questions about Food by Ellis, Hattie

The City Cook: Big City, Small Kitchen. Limitless Ingredients, No Time. More Than 90 Recipes So Delicious You'll Want to Toss Your Takeout Menus by McDonough, Kate

Die Kunst Zu Essen by Anonymous

A Sacred Feast: Reflections on Sacred Harp Singing and Dinner on the Ground by Eastburn, Kathryn

Food: A Culinary History by

Understanding Diabetes and Preparing Diabetic Meals by Barroa, Solomon

A Savory History of Arkansas Delta Food: Potlikker, Coon Suppers & Chocolate Gravy by Grisham, Cindy

Food Politics: How the Food Industry Influences Nutrition and Health Volume 3 by Nestle, Marion

Eat the City: A Tale of the Fishers, Trappers, Hunters, Foragers, Slaughterers, Butchers, Poultry Minders, Sugar Refiners, Cane Cutt by Shulman, Robin

El sabor en la ruta de Colón: Fragmentos y recetas de Canarias, Cuba, República Dominicana, Haití, Guadalupe, Puerto Rico, Jamaica, Trinidad y Venezue by Clavé, Montse

The Real Book on How to Cook: Secrets Mother Never Told You by Knight, Faith

La Coutellerie Depuis l'Origine Jusqu'à Nos Jours: La Fabrication Ancienne & Moderne: . Le Commerce de la Coutellerie, Les Ouvriers Couteliers by Pagé, Camille

The Sizzling History of Miami Cuisine: Cortaditos, Stone Crabs & Empanadas by Baca, Mandy

A Guide to Modern Cookery by Escoffier, Auguste

Diet Express by Goins, Louis

My Culinary Academy by Gebauer, Peter

Portrait of a Chef: The Life of Alexis Soyer, Sometime Chef to the Reform Club by Morris, Helen Soutar

Crazy for Italian Food: Perdutamente; A Memoir of Family, Food, and Place with Recipes by Famularo, Joseph J., Famularo, Joe

Crazy for Italian Food: Perdutamente; A Memoir of Family, Food, and Place with Recipes by Famularo, Joe, Famularo, Joseph J.

Brewers Association's Guide to Starting Your Own Brewery by Cantwell, Dick

Canning and Preserving for Beginners: The Essential Canning Recipes and Canning Supplies Guide by Rockridge Press

The A-Z of Caramels by Two Magpies Publishing

The A-Z of Marzipan Sweets by Two Magpies Publishing

The A-Z of Caramels by Two Magpies Publishing

Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements by Clark, Wanda Bailey

The True History of Chocolate: Third Edition by Coe, Michael D., Coe, Sophie D.

The Book of Blessings: Recipes, Traditions and Memories of Our Family by Dyess, Debora

Feeding Tommy: Battlefield Recipes from the First World War by Robertshaw, Andrew

Cranberry Companion by Clark, Liz

Austin Breakfast Tacos: The Story of the Most Important Taco of the Day by Rayo, Mando, Neece, Jarod

Breakfast: A History by Arndt Anderson, Heather

Introductory Food Chemistry by Brady, John

Everything Stir-Fry Cookbook by Nguyen, Nam

Braised Blue: Year One: Think Eat Drink by Nedin, Nicholas V.

Italian Identity in the Kitchen, or Food and the Nation by Montanari, Massimo

A Culinary History of Pittsburg County: Little Italy, Choctaw Beer and Lamb Fries by Cathey, David

100 Year Old Recipes: A 1907 Church Cookbook With Over 425 Historic Recipes by Surridge D. Ed, Robert W.

56+ Marvelous Homemade Mixes by Scott, Gia

No Entiendo Mucho de Vinos . . . Pero Me Gustan Sus Curiosidades: Historias Y Anécdotas del Mundo del Vino by Vandyke Price, Pamela

Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Haley, Andrew P.

Grand Forks by Hagerty, Marilyn, Grand Forks Herald, The

Everyday Thai Cooking: Quick and Easy Family Style Recipes [Thai Cookbook, 100 Recipes] by Chin, Katie

Food For Thought: Quick and Easy Recipes for Homeschooling Families by Roberts, Lorilyn

RawChi Chocolate: Alchemy of Chocolate by Maguire, Renée

We Laugh, We Cry, We Cook: A Mom and Daughter Dish about the Food That Delights Them and the Love That Binds Them by Johnson, Becky, Randolph, Rachel

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by

M.F.K. Fisher: An Annotated Bibliography by Zealand, Donald, Tarpey-Schwed, Randall

Memoirs of Alexis Soyer: With Unpublished Receipts and Odds and Ends of Gastronomy by Soyer, Alexis

San Francisco: A Food Biography by Peters, Erica J.

Recipes Along the Way by Henningsen, Julie Marie

The New Food Lover's Companion by Herbst, Sharon Tyler, Herbst, Ron

A History of South Carolina Barbeque by High Jr, Lake E.

A History of South Carolina Barbeque by High, Lake E., Jr.

Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness Volume 44 by Goldstein, Joyce

Bourbon: A Savor the South Cookbook by Purvis, Kathleen

Three Squares: The Invention of the American Meal by Carroll, Abigail

The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook by McGraw, Andrew W., Scaggs, Deirdre A.

My Favorite Delicious Recipes Collection by Collins, Peter

Street Food Around the World: An Encyclopedia of Food and Culture by

The Kitchen Ninja: Recipe Book by School, Steven

Sugared Orange: Recipes & Stories from a Winter in Poland by Target, Simon, Zatorska, Beata

Jamie Oliver's Food Escapes: Over 100 Recipes from the Great Food Regions of the World by Oliver, Jamie

The Poverty Perspective Cookbook: Recipes for Rock Bottom Budgets by Scott, Gia

Modernist Cuisine at Home by Myhrvold, Nathan, Bilet, Maxime

Water: A Comprehensive Guide for Brewers by Kaminski, Colin, Palmer, John J.

A Taste of Molecules: In Search of the Secrets of Flavor by Fresquez, Diane

Consider the Fork: A History of How We Cook and Eat by Wilson, Bee

At the King's Table: Royal Dining Through the Ages by Groom, Susanne

The Larder: Food Studies Methods from the American South by

The Complete Cook by Sanderson, J. M.

Daniel: My French Cuisine by Boulud, Daniel, Bigar, Sylvie

The Essential Scratch & Sniff Guide to Becoming a Wine Expert: Take a Whiff of That by Betts, Richard, Macnaughton, Wendy

Dominican Spice: Photographic glossary of Dominican herbs and spices by Féliz-Camilo, Arturo

Classic Palestinian Cuisine by Nasser, Christiane Dabdoub

Lucy's Recipes for Mountain Living by Edsall, Emma, McCall, Eva

Cooking Out of Doors: Fire Building, Outdoor Kitchens, Cook Out Hikes, Food Planning, Recipes by Melick, Sharon F., Girl Scouts of the United States of Amer

Martha Washington's Rules for Cooking by Marshall, Ann Parks

Cooking Wild Game: Meat from Forest, Field and Stream and How to Prepare It for the Table, 432 Recipes by Sater, Edna N., Ashbrook, Frank G.

The Southern Christmas Book, the Full Story from Earliest Times to Present: People, Customs, Conviviality, Carols, Cooking by Kane, Harnett T.

Repast: Dining Out at the Dawn of the New American Century, 1900-1910 by Stoffer, Lisa, Lesy, Michael

Great Balls of Cheese by Buffardi, Michelle

A History of Pacific Northwest Cuisine: Mastodons to Molecular Gastronomy by Hinton, Marc

Ice Cream: The Ultimate Cold Comfort by Quinzio, Jeri

Fried Walleye & Cherry Pie: Midwestern Writers on Food by

The Great British Bake Off: Everyday by Collister, Linda

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] by Ono, Tadashi, Salat, Harris

The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Bonné, Jon

A Work in Progress: A Work in Progress by Ulrich, Lars, Redzepi, René

Child to Chef - Book 1: A Gourmand in Training by Arrouzé, Eric

Historic American Church and Social Cookbooks by Schwartz, Paul, Shaw, Lauri

'Tales from the Tale': A 'Whale' of a Guide to Seafood Cookery by Andriano, Philip

All American Biscuit by Scott, Gia

Cooking Terms, Tips and Things You Should Know by Kwiecinski, Renee

I Ate My Homework: Easy Recipes for College Students by Purser, Kendall

A Culinary History of the Great Black Swamp: Buckeye Candy, Bratwurst & Apple Butter by Crook, Nathan

Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs by Schloss, Andrew

Cuisine and Empire: Cooking in World History Volume 43 by Laudan, Rachel

Creating an Heirloom: Writing Your Family's Cookbook by Whipple, Wendy A. Boughner

The Land of the Five Flavors: A Cultural History of Chinese Cuisine by Höllmann, Thomas O.

The Marriage of Mushrooms and Garlic by Clark, Malcolm, Aaron, Chester

New York City: A Food Biography by Smith, Andrew F.

Food for Language by Chacon, Olaguer, Sukumar, Latha

Cooking with Capone: The Encyclopaedia of the American Mafia's Links to Italian Cuisine by Chiocca, Olindo Romeo

Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods by Drakes Press

Si les recettes m'etaient contees: Delices culinaires de l'Histoire de France by Martel, S. a.

The Picnic: A History by Levy, Walter

Gastronomy of Italy: Revised Edition by Del Conte, Anna

Grandma's Antique Recipes by Matthews, Patricia

The Ultimate Paleo Shopping Guide: All You Need For a Paleo Lifestyle by Cruze, Dana

Balancing on a Planet: The Future of Food and Agriculture Volume 46 by Cleveland, David A.

Paleo Fermentation Recipes: 50 Simple, Easy and Delicious Recipes Entire Family Will Love! by Merreta, Lisa

Edible Flowers & Leaves by Gramp, D. &. P.

Congotay! Congotay! A Global History of Caribbean Food by Goucher, Candice

365 Orange Recipes: An Orange Recipe for Every Day of The Year by Lane, J. L.