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CULINARY REFERENCE BOOKS
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• NEW Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate  by Clay Gordon

• NEW (The) Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge by David Kamp and Marion Rosenfeld

• NEW (The) Pocket Idiot's Guide to Superfoods
  by Heidi Reichenberger McIndoo, M.S., R.D., L.D.N.

• NEW Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats by Steve Ettlinger

• 99 Fabulous Food Websites You Can't Eat Without
  by Peter Spellos, Jim Spellos

• (The) Art of the Table: A Complete Guide to Table Setting, Table Manners and Tableware by Suzanne Von Drachenfels

• (The) Chef's Companion: A Concise Dictionary of Culinary Terms, 2nd Edition by Elizabeth Riely

• Chef's Night Out: From Four-Star Restaurants to Neighborhood Favorites, 100 Top Chefs Tell You Where (and How!) to Enjoy America's Best By Andrew Dornenburg & Karen Page

• (The) Cookbook Decoder or Culinary Alchemy Explained
  by Arthur E. Grosser, Arthur Grosser

• The Cook's Essential Kitchen Dictionary
  By Jacques L. Rolland (review by Bill Marsano)

• Culinary Artistry By Andrew Dornenburg & Karen Page

• Dining Out: Secrets from America’s Leading Critics, Chefs and Restaurateurs By Andrew Dornenburg & Karen Page

• Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate by Clay Gordon

• Escoffier : The Complete Guide to the Art of Modern Cookery by H. L. Cracknell, R. J. Kaufmann

• Everything You Pretend to Know About Food: And Are Afraid Someone Will Ask by Nancy Rommelmann

• Food And Drink in Argentina: A Guide for Tourists And Residents
  by Dereck Foster, Richard Tripp

• (The) Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge  by David Kamp and Marion Rosenfeld

• Fresh Choices: More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic by Rochelle Davis, David Joachim

• (The) Great Tea Rooms of America by Bruce Richardson

• Larousse Gastronomique (2001 revised ed)
  Prosper Montagne (Editor)

• Le Repertoire De La Cuisine by Louis Saulnier

• (The) Master Dictionary of Food and Wine by Joyce Rubash

• (The) New American Chef: Cooking with the Best of Flavors and Techniques By Andrew Dornenburg & Karen Page

• (The) New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms (Barron's Cooking Guide)
  by Sharon Tyler Herbst

• (The) New Food Lover's Tiptionary: More than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You
  by Sharon T. Herbst

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

• On Cooking: Techniques From Expert Chefs, Trade Version (3rd Ed)
  by Sarah R. Labensky, Alan M. Hause, Steve Labensky, Steven Labensky (Contributor), Stacey Winters Quattrone (Illustrator), Sarah Labensky

• (The) Oxford Companion to Food
  by Alan Davidson, Soun Vannithone (Illustrator)

• (The) Penguin Atlas of Food: Who Eats What, Where and Why
  by Eric Millstone

• (The) Pocket Idiot's Guide to Superfoods
  by Heidi Reichenberger McIndoo, M.S., R.D., L.D.N.

• (The) Professional Chef, 7th Edition by Culinary Institute of America

• (The) Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg

• Secrets from the Wine Diva by Christine Ansbacher

• SuperFoods for Babies and Children by Annabel Karmel

• Tea in the City: New York by Elizabeth Knight

• Tropical Fruit by Desmond Tate

• Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats by Steve Ettlinger

• Uncommon Fruits & Vegetables : A Commonsense Guide
  by Elizabeth Schneider

• Vegetables from Amaranth to Zucchini by Elizabeth Schneider

• Webster's New World Dictionary of Culinary Arts
  by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky

• What Are You Really Eating?: How to Become Label Savvy
  by Amanda Ursell

• What to Drink with What You Eat by Andrew Dornenburg, Karen Page

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

• (The) World Atlas of Wine by Hugh Johnson, Jancis Robinson