Incoming Resources
- The man who ate everything, and other gastronomic feats, disputes, and pleasurable pursuits, Jeffrey Steingarten
- The slow food story, politics and pleasure, by Geoff Andrews
- Gastrophysics, the new science of eating, professor Charles Spence ; foreword by Heston Blumenthal
- Their last suppers, legends of history and their final meals, Andrew Caldwell
- The sweet life in Paris, delicious adventures in the world's most glorious--and perplexing--city, David Lebovitz
- The physiology of taste, or, meditations on transcendental gastronomy, Jean-Anthelme Brillat-Savarin ; translated and edited by M.F.K. Fisher ; with an introduction by Bill Buford
- Taste buds and molecules, the art and science of food with wine, François Chartier ; translated by Levi Reiss ; [introductions by Richard Béliveau, Ferron Adrià & Juli Soler]
- Jeremiah Tower, the last magnificent, produced by Zero Point Zero Production, Inc. ; CNN Films presents ; director, Lydia Tenaglia ; producer Susan Porretta
- Harvest for hope, a guide to mindful eating, Jane Goodall ; with Gary McAvoy and Gail Hudson
- Modernist cuisine, the art and science of cooking, volume 1 : history and fundamentals, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- Life is meals, a food lover's book of days, James and Kay Salter ; with illustrations by Fabrice Moireau
- Au revoir to all that, food, wine, and the death of France, Michael Steinberger
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain
- The mind of a chef, season 3, Edward Lee, a production of Zero Point Zero Production, Inc ; WGBH ; executive producers, Anthony Bourdain, Joe Caterini, Christopher Collins, and Lydia Tenaglia
- An everlasting meal, cooking with economy and grace, Tamar Adler ; [foreword by Alice Waters]
- The perfect meal, the multisensory science of food and dining, Charles Spence, Betina Piqueras-Fiszman
- Try this, traveling the globe without leaving the table, Danyelle Freeman
- The mind of a chef, season 2, April Bloomfield, a production of Zero Point Zero Production, Inc. ; WGBH ; executive producers, Anthony Bourdain, Joe Caterini, Christopher Collins, and Lydia Tenaglia ; series producer, Jared Andrukanis
- Modernist cuisine, the art and science of cooking, volume 5 : plated-dish recipes, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- The culinary imagination, from myth to modernity, Sandra M. Gilbert
- The saucier's apprentice, one long strange trip through the great cooking schools of Europe, Bob Spitz
- Lost feast, culinary extinction and the future of food, Lenore Newman
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Alexander Curry
- No recipe, cooking as spiritual practice, Edward Espe Brown
- A greedy man in a hungry world, why how almost everything you thought you knew about food is wrong, Jay Rayner
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- The flavor bible, the essential guide to culinary creativity, based on the wisdom of America's most imaginative chefs, Karen Page and Andrew Dornenburg ; photographs by Barry Salzman
- The seasoned life, food, family, faith, and the joy of eating well, Ayesha Curry
- The cassoulet saved our marriage, true tales of food, family, and how we learn to eat, edited by Caroline M. Grant & Lisa Catherine Harper
- Modernist cuisine at home, [volume 1], Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
- Jay Rayner's last supper, one meal, a lifetime in the making, Jay Rayner
- Tasty, the art and science of what we eat, John McQuaid
- Modernist cuisine at home, [volume 2], kitchen manual/, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
- The fortune cookie chronicles, adventures in the world of Chinese food, Jennifer 8. Lee
- Here let us feast, a book of banquets, M.F.K. Fisher. --
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- Cooking from the farmers' market, [shop, cook & eat], foreword, Jennifer Maiser ; recipes, Tasha De Serio & Jodi Liano ; photographs, Maren Caruso
- Food heroes, sixteen culinary artisans preserve tradition, Georgia Pellegrini
- Eating with Peter, a gastronomic journey : stories and recipes, Susan Buckley ; illustrations by Dana Catharine
- Tasty, the art and science of what we eat, John McQuaid
- 1001 foods you must taste before you die, [selected and reviewed by leading international critics], general editor, Frances Case ; preface by Gregg Wallace
- Love in a dish-- and other culinary delights, M.F.K. Fisher ; selected by Anne Zimmerman
- The mind of a chef, season 1, David Chang, a production of Zero Point Zero Production, Inc. ; executive producers, Anthony Bourdain ... [et al.]
- We are what we eat, a slow food manifesto, Alice Waters with Bob Carrau and Cristina Mueller
- 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 Beatrix da Costa ; lifestyle photography by Ryan Joseph of Ryan Joseph Photographs
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle
- M.F.K. Fisher, a life in letters, correspondence, 1929-1991, selected and compiled by Norah K. Barr, Marsha Moran, Patrick Moran ; foreword by Anne Lamott
- How to cook a wolf, M.F.K. Fisher
- A really big lunch, Jim Harrison ; with an introduction by Mario Batali