Incoming Resources
- Consider the fork, a history of how we cook and eat, Bee Wilson ; with illustrations by Annabel Lee
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- The American century cook-book, Jean Anderson
- Movable feasts, the history, science, and lore of food, Gregory McNamee
- Russian, Polish & German cooking, best of Eastern Europe, with over 185 recipes, contributing editor, Lesley Chamberlain ; recipe authors, Catherine Atkinson and Trish Davies
- American Medical Association family health cookbook, good food that's good for you, Melanie Barnard and Brooke Dojny with Mindy Hermann and C. Wayne Callaway ; illustrations by Patience Brewster
- Keys to good cooking, a guide to making the best of foods and recipes, Harold McGee
- A history of food in 100 recipes, William Sitwell
- Real simple
- The taste culture reader, experiencing food and drink, edited by Carolyn Korsmeyer
- Culinary reactions, the everyday chemistry of cooking, Simon Quellen Field
- The South Beach diet, the delicious, doctor-designed, foolproof plan for fast and healthy weight loss, Arthur Agatston
- The new American Heart Association cookbook, American Heart Association
- Food matters, a guide to conscious eating with more than 75 recipes, Mark Bittman
- The gourmet in the low-calorie kitchen, by Helen Belinkie
- Kentucky cooks, favorite recipes from Kentucky living, Linda Allison-Lewis
- The blue zones American kitchen, 100 recipes to live to 100, Dan Buettner ; with photographs by David McLain
- The Oxford companion to food, Alan Davidson ; illustrations by Soun Vannithone
- We're still here :, Potluck recipe book /, Support Staff Committee
- The American Heritage cookbook, and illustrated history of American eating & drinking, by the editors of American Heritage, the magazine of history ; with chapters by Cleveland Amory [and 9 others] ; historical foods consultant, Helen Duprey Bullock ; recipes editor, Helen McCully ; associate: Eleanor Noderer
- The milk-free kitchen, living well without dairy products, Beth Kidder
- The new Laurel's kitchen, a handbook for vegetarian cookery & nutrition, Laurel Robertson, Carol Flinders & Brian Ruppenthal
- The farmer and the chef, directed by Michael Whalen
- Eat to be well, by Yacki Raizizun
- Science experiments you can eat, by Vicki Cobb ; illustrated by Peter Lippman
- Vegetable literacy, cooking and gardening with twelve families from the edible plant kingdom, with over 300 deliciously simple recipes, Deborah Madison ; photography by Christopher Hirsheimer and Melissa Hamilton