Books and Magazines


101 Rambunctious Recipes
and 99 Tasty Tales

Nicole Alper , Lynette Rohrer
 Wild Women Association

the welcome table

Maya Angelou

Josephine Araldo

The James Beard Cookbook

The Medieval Cookbook
Maggie Black

The New Joy of Cooking
Marion Rombauer Becker, Irma S. Rombauer
Ethan Becker

Spirit and Spice:
The Complete Kosher Jewish Cookbook
Esther Blau  and  Cherna Light

Sweet Miniatures:
 The Art of Making Bite-Size Desserts
Flo Braker

Jean Anthelme Brillat-Savarin
Dissertation on the Art of Dining

Women Chefs: A Collection of Portraits and Recipes from California's Culinary Pioneers
Jim Burns and  Betty Ann Brown

Kitchen Confidential:
Adventures in the Culinary Underbelly

Anthony Bourdain

A Cook's Tour:
In Search of the Perfect Meal


New York Times Book Review

By Leah Chase

And Still I Cook

Mastering the Art
of French Cooking

The French Chef Cookbook
Julia Child

Baking with Julia

Love and Sweet Food
A Culinary Memoir

by Austin Clarke

Cookbooks weren't used by the women in Clarke's childhood in Barbados. They passed on methods of cooking by handing them down through time and changed them as they went, adding a bit more hot pepper, 'ingreasements' (ingredients),  if the mood seemed to require it.
"So, we are talking about cooking food with feeling. Feeling is stretched to include 'feeling-up' the food: touching the raw fish; pulling out the entrails of a chicken with your fingers; peeling potatoes and slicing them with a knife while holding them in your hand - not using a gadget that ensures precision of cut and duplication of each slice."

Diane Clement

Sour cream mixed with Japanese wasabi paste is a brilliant idea. Great dip for potato chips

Gennaro Contaldo

Mrs. Cook's Kitchen
by Gay Cook

The History of Food

Women and Their Roles in
the Professional Culinary Industry

Anne Cooper

The Fanny Farmer Cookbook
Marion Cunningham

Books by Elizabeth David

The Elephant Walk Cookbook
The Exciting World of Cambodian Cuisine from the Nationally Acclaimed Restaurant
by Longteine de Monteiro
Katherine Neustadt

From the Ambassador’s Table:
Blueprints For Creative Entertaining
 by Margaret Dickenson

Margaret's Table:
 Easy Cooking & Inspiring Entertaining

Prosciutto-Wrapped Wasabi Pear

Margaret Dickenson

International Cookbook Award: "Best of the Best Entertaining Book of the Past Twelve Years"

Rogers TV
"Margaret’s Sense of Occasion"

Baking with Jim Dodge

Andrew Dornenburg and Karen Page

Death by Chocolate
The Last Word on a Consuming Passion

by Marcel Desaulniers

Cooking for Heart and Soul
100 Delicious Low-Fat Recipes
 from San Francisco's Top Chefs
A Cookbook to Benefit the San Francisco Food Bank

by Stanley Eichelbaum

Recipe Stories
by Bernadette Duffin

Vegetarian Planet
Didi Emmons


Fanny Farmer

Kitchens: The Culture of Restaurant Work
Gary Alan Fine
The Reality of Restaurant Life

M.F.K. Fischer

Chinese Cuisine

Pierre Franey's Kitchen

The Ivy : The Restaurant and Its Recipes
A. A. Gill

Marcy Goldman

Les Saveurs et Les Gestes
Goût du Maroc
Fatima Hal

Jessica B. Harris

Giuliano Hazan

From Nika Hazelton's Kitchen

Madhur Jaffrey's
Indian Cooking

Vegetarian Cooking

Soup: A Way of Life
Barbara Kafka

Roasting: A Simple Art

When French Women Cook
Madeleine Kamman

The New Making of  a Cook

The Splendid Table: Recipes from Emilia-Romagna
the Heartland of Northern Italian Food

Lynne Rossetto Kasper


Mollie Katzen 

Jamie Kennedy

Emeril's Potluck

Edna Lewis and Scott Peacock

Ismail Merchant's Books 

Mary Sue Milliken and Susan Feniger

Le Cordon Bleu is present in 15 countries with more than 27 schools
attended by more than 20,000 students annually
The schools employ 450 chefs, including 80 Master Chefs.

©Photo by Lois Siegel
Lighting by Victor Turco

Beignets de Gambas

Lois Siegel photographed a series of food photos
for a textbook,
"Cuisine Foundations,"
 by Delmar Cengage Learning.

Classic Recipes

Remembering Bill Neal:
Favorite Recipes
 from a Life of Cooking
by Moreton Neal

©Photo by John Jones

Household Solutions

©Photo by Don Healy, Leader-Post
Reena Nerbas

Ottawa Firehouse Cookbook
Recipes and Stories
Available at Ottawa, Canada
 Fire Stations

Taste more!
An aid to better cooking, eating, drinking
An E-Book by
George Pandi

Eighty-seven chapters, 290 pages
 fully indexed by subject
 formatted for computer screen viewing

©Photo by Lois Siegel
George Pandi

Milton Parker

The Apprentice: My Life in the Kitchen
Jacques Pépin

A wonderful journey through the life of Jacques Pépin and his development as a chef.  His adventures at a very young age as an apprentice allow the reader to live through his anxieties and fears, and we revel in his successes.  His portraits of chefs he worked under are vivid as he describes details of their characters. As he progresses to become an outstanding chef, we recognize that he has, indeed, led a wonderful life.  A highlight of the book are 24 delicious recipes included in the text, such as Maman's Apple Tart created by his mother, and Braised Rabbit en Cocotte with Mustard Sauce.  And throughout the book we read his insights into all kinds of recipes that he developed through the years, handed down verbally, rather than written in script.

At the "pheasant feast" given in Lille in 1433,
 there appeared...a pie containing 28 live persons playing different instruments.
"Culture and Cuisine:
A Journey Through the History of Food"
by Jean-Francois Revel, A Da Capo Press, Inc.

Culinary Harmony
Favorite Recipes of the World's
 Finest Classical Musicians
by David Rezits

The Physiology of Taste
by Jean-Anthelme Brillat-Savarin

"On devient cuisinier mais on naît rotisseur"

Home Food
44 Great American
Chefs Cook 160 Recipes
On Their Night OFF
by Debbie Shore and Catherine Townsend

Nigel Slater examines his childhood
through his food experiences.
 British Book award-winning autobiography

Julie Stillman

Barbara Tropp

The Two Fat Ladies

Margaret Visser

Patricia Wells

Sara Paston-Williams 

Don't Try This at Home:
Culinary Catastrophes from the World's Greatest Chefs 

by Kimberly Witherspoon, Andrew Friedman (editors)

Everything imaginable and unimaginable goes wrong in and outside the kitchen of great and not-so-great chefs.
A wonderful read if you like food disasters.
True confessions of the food kind.

A tell-all, behind-the-scenes culinary romp where
 the lobsters go bad, the pea soup turns brown,  and the risotto goes flying.

256 pages, Bloomsbury, USA, 2005, ISBN: 1596910704

Black Hunger
Soul Food and America
by Doris Witt

The role of food in African-American culture

Aunt Jemima started as a vaudeville character, a white man in blackface and drag, a stereotype that was exploited by the owners of a pancake mix.

Dominatrixes of the Kitchen
 by Paal Juliussen

Lunch With Jan Wong

includes over 60 "Lunch with" columns
 by journalist Jan Wong
Controversial and entertaining, she interviews well-know Canadians from Margaret Atwood to
Mordecai Richler


Bon Appetit

Burnt Toast

Fine Cooking

Food Magazines

Food & Wine


The Death of Gourmet

Wine Spectator Online

Food Fiends

Lois Siegel's Home Page