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Books and Magazines |
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 Books |
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101 Rambunctious Recipes
and 99 Tasty Tales
Nicole Alper , Lynette Rohrer
Wild Women Association |
hallelujah!
the welcome table
Maya Angelou |
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Josephine Araldo |
The James Beard Cookbook |
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The Medieval Cookbook
Maggie Black |
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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 |
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Sweet Miniatures:
The Art of Making Bite-Size Desserts
Flo Braker |
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Women Chefs: A Collection of Portraits and Recipes from California's Culinary
Pioneers
Jim Burns and Betty Ann Brown
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Kitchen Confidential:
Adventures in the Culinary Underbelly
Anthony Bourdain
A Cook's Tour:
In Search of the Perfect Meal |
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Heat
New York Times Book Review |
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By Leah Chase
And Still I Cook |
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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." |
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Diane
Clement
Sour cream mixed with Japanese wasabi paste is a brilliant idea. Great dip for
potato chips |
Passione
Gennaro Contaldo |
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Mrs. Cook's Kitchen
by Gay Cook |
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The History of Food
Women and Their Roles in
the Professional Culinary Industry
Anne Cooper |
The Fanny Farmer Cookbook
Marion Cunningham |
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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 |
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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"
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Baking with Jim Dodge |
Andrew Dornenburg and Karen Page |
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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 |
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Recipe Stories
by Bernadette Duffin |
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Vegetarian Planet
Didi Emmons |
Fanny Farmer |
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Kitchens: The Culture of Restaurant Work
Gary Alan Fine
The Reality of Restaurant Life |
M.F.K.
Fischer |
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Chinese Cuisine |
Pierre Franey's Kitchen |
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The Ivy : The Restaurant and Its Recipes
A. A. Gill |
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Marcy
Goldman |
Les Saveurs et Les Gestes
Goût du Maroc
Fatima Hal |
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Jessica B. Harris |
Giuliano Hazan |
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From Nika Hazelton's Kitchen |
Madhur Jaffrey's
Indian Cooking
World-of-the-East
Vegetarian Cooking |
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Soup: A Way of Life
Barbara Kafka
Roasting: A Simple Art |
When French Women Cook
Madeleine Kamman
The New Making of a Cook |
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The Splendid Table: Recipes from Emilia-Romagna
the Heartland of Northern
Italian Food
Lynne Rossetto
Kasper |
Mollie Katzen
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Jamie Kennedy |
Emeril's Potluck |
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Edna Lewis and Scott Peacock |
Ismail Merchant's
Books |
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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
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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 |
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Ottawa Firehouse Cookbook
Recipes and Stories
Available at Ottawa, Canada
Fire Stations |
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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. |
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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
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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 |
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Nigel Slater examines his childhood
through
his food experiences.
British Book award-winning autobiography |
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Julie Stillman |
Barbara Tropp |
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The Two Fat Ladies |
Margaret Visser |
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Patricia Wells |
Sara Paston-Williams |
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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 |
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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
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Magazines
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Bon Appetit |
Burnt
Toast |
Fine Cooking |
Food Magazines |
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Food &
Wine |
Gourmet
The Death of Gourmet |
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Wine Spectator Online |
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Food Fiends
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Lois
Siegel's Home Page
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