Incoming Resources
- Everything but the squeal, eating the whole hog in northern Spain, John Barlow
- Feng wei ren jian, Once upon a bite, Chen Xiaoqing zhu bian
- Molecular gastronomy, exploring the science of flavor, Hervé This ; translated by M.B. DeBevoise
- Scarf face, director, Joseph Ruzer
- Yedao Gang man you shi jie shi kao xue, wu shi sui de yi ren lü, cong "chi" jin ru yi ge guo jia, yi duan li shi, yi zhong wen hua de qi miao tian ye tan fang, Yedao Gang zhu ; [yi zhe Zhang Yating]
- Ding ji shi cai sheng jing, gen zhe zhai xing zhu chu Jimmy pin chang jin zi ta ding duan de mei wei, Chen Wenren (Jimmy)
- Saigo no bansan, Kaikō Takeshi
- Yong lou gan zhuan lu, [zuo zhe Gan Jiancheng]
- Life is meals, a food lover's book of days, James and Kay Salter ; with illustrations by Fabrice Moireau
- Buvette, the pleasure of good food, Jody Williams with Julia Turshen ; photographs by Gentl & Hyers ; foreword by Mario Batali
- Ren sheng zhen zi wei, Zhou Fenna zhu
- Ri ri san can, zao, wu, wan, Ye Yilan de 20 nian chu shi shou ji = My life in the kitchen, [zuo zhe Ye Yilan]
- Joie, a Parisian's guide to celebrating the good life, Ajiri Aki ; photographs by Jessica Antola
- Hui yi de wei dao, Taste of memory, Situ Weiyong zhu, she ying
- A measure of her powers, an M.F.K. Fisher reader, edited by Dominique Gioia ; with an introduction by Ruth Reichl
- Twain's feast, searching for America's lost foods in the footsteps of Samuel Clemens, Andrew Beahrs
- Anthony Bourdain, no reservations, produced by Zero Point Zero Production for Travel Channel, Collection 7
- Mayonaka no kuri, Ogawa Ito
- 1,000 foods to eat before you die, a food lover's life list, Mimi Sheraton with Kelly Alexander
- The whiskey cookbook, sensational tasting notes and pairings for bourbon, rye, scotch, and single malts, Richard Thomas
- No recipe, cooking as spiritual practice, Edward Espe Brown
- Ikenami Shōtarō shinan kuidōraku no sahō, Satō Ryūsuke
- Eat joy, stories & comfort food from 31 celebrated writers, edited by Natalie Eve Garrett ; with illustrations by Meryl Rowin
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Alexander Curry
- An omelette and a glass of wine, Elizabeth David
- Fang tai de mei shi hui yi, My gastronomy episode, [zuo zhe Fang Ren Lisha]
- Kitchen creativity, unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs, Karen Page ; photographs by Andrew Dornenburg
- Cooking from the farmers' market, foreword, Jennifer Maiser ; recipes, Tasha De Serio & Jodi Liano ; photographs, Maren Caruso
- Zen Nihon kueba kueru zukan, Shiina Makoto
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee
- Akujo no bishokujutsu, Fukuda Kazuya = Wining/dining strategy for super smart and stylish women / Kazuya Fukuda
- How to cook a wolf, M.F.K. Fisher
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- The raw and the cooked, adventures of a roving gourmand, Jim Harrison
- Miokumeguri, tsutaetai hon sunpō no aji, Yamamoto Ichiriki
- Modernist cuisine, the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- Lost feast, culinary extinction and the future of food, Lenore Newman
- Tasty, the art and science of what we eat, John McQuaid
- Futottan de nai no, Dan Fumi, Agawa Sawako
- The layover, with Anthony Bourdain ; Travel Channel, Season 2
- The art of eating, M.F.K. Fisher ; with an introduction by Clifton Fadiman ; an appreciation by James A. Beard ; and a retrospective essay by Joan Reardon
- Margaritaville, the cookbook, relaxed recipes for a taste of Paradise, Carlo Sernaglia and Julia Turshen ; foreword by Jimmy Buffett ; food photography by Beatriz da Costa ; lifestyle photography by Ryan Joseph of Ryan Joseph Photographs
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee ; [with a new afterword]
- Eat, live, love, die, selected essays, Betty Fussell ; introduction by Alice Waters
- The Way We Eat Now, How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World, Bee Wilson
- A dissertation upon roast pig and other essays, Charles Lamb
- Culture and cuisine, a journey through the history of food, by Jean-François Revel ; translated from the French by Helen R. Lane
- Ri ri san can, zao.wu.wan, Ye Yilan de 20 nian chu shi shou ji = My life in the kitchen, Ye Yilan zuo
- Physiology of Taste
- A book about the table, By John Cordy Jeaffreson ..