FoodReference.com Logo

Recommended Books Section

FoodReference.com
Cookbooks; Culinary Biographies & Memoirs; Food History, Science & References

Home       Food Articles       Food Trivia & Facts       Today in Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home

COOKBOOKS >  Culinary History: G to Z

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for all 50 States, Online & Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines for Food & Beverage professionals. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

FOOD & BEVERAGE HISTORY BOOKS 2 (G - Z)

Click on the title for more information and book review or to Purchase from Amazon.com - Super Saver Sale - FREE SHIPPING with $35.00 purchase!

Sam Arnold's Frying Pans West cookbook & DVD's
by Sam Arnold and Holly Arnold Kinney

Tea: History, Terroirs, Varieties
by Kevin Gascoyne, Francois Marchand, Jasmin Desharnais and Hugo Americi

(The) Gallery of Regrettable Food   by James Lileks

Grandma's Wartime Kitchen: World War II and the Way We Cooked   by Joanne Lamb Hayes, Jean Anderson

Hog and Hominy: Soul Food from Africa to America (Arts and Traditions of the Table: Perspectives on Culinary History)     by Fredrick Douglass Opie

I'll Drink to That: Beaujolais and the French Peasant Who Made It the World's Most Popular Wine
by Rudolph Chelminski

In Memory's Kitchen: A Legacy From The Women Of Terezin
Edited by Cara De Silva

In the Devil's Garden: A Sinful History of Forbidden Foods
by Stewart Lee Allen

(The) Last Chinese Chef: A Novel   by Nicole Mones

Lowney's Cookbook (1907)
by Maria Willett Howard;  Forward by Jeri Quinzio

Military High Life: Elegant Food Histories and Recipes
by Agostino Von Hassell, Herm Dillon and Leslie Jean-Bart. Introduction by Chef John Besh

Modern Cookery for Private Families  Eliza Acton (1845)

Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat
by Sarah Murray

Mrs. Charles Darwin's Recipe Book: Revived and Illustrated
by Dusha Bateson and Weslie Janeway

Near a Thousand Tables : A History of Food
by Felipe Fernandez-Armesto

(The) New Tea Companion
by Jane Pettigrew; Bruce Richardson

(The) Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan

On Farming (De Agri Cultura) by Marcus Porcius Cato (Cato the Elder - 234-139 BC)
translated by Andrew Dalby

100 Vegetables and Where They Came From
by William Woys Weaver, Signe Sundberg-Hall (Illus)

Organic Inc.: Natural Foods and How They Grew
By Samuel Fromartz

(The) Origins of Fruit & Vegetables  by Jonathan Roberts

Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe

POTATO   by Lyndsay & Patrick Mikanowski

(The) Potato: How the Humble Spud Rescued the Western World     by Larry Zuckerman

Salt: A World History  by Mark Kurlansky

Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose
by Deborah Jean Warner

Sweetness and Power: The Place of Sugar in Modern History
by Sidney W. Mintz

Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants
by Wolfgang Schivelbusch, David Jacobson (Translator)

(The) Tea Drinker's Handbook   by Christine Barbaste, Francois-Xavier Delmas, and Mathias Minet

Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit
by Barry Estabrook(The) True History of Chocolate
by Sophie D. Coe, Michael D. Coe (Contributor)

(The) United States of Arugula   by David Kamp

Victoria's Home Companion: Or, The Whole Art of Cooking: A History of 19th Century Foods, with Recipes    by Victoria Rumble

Why Do Donuts Have Holes?: Fascinating Facts About What We Eat And Drink    by Don Voorhees
 

 You are here > Home

COOKBOOKS >  Culinary History: G to Z
Home       About & Contact       Food History Articles       Interviews       Cooking Contests       Other Links
Copyright notice

 

 

 

Popular Pages

 

Chef with red wine glass