Food Writing in 2000

The Book of Marmalade by Wilson, C. Anne

Offbeat Food: Adventures in an Omnivorous World by Ridenour, Alan

Pig Tails 'n Breadfruit: A Culinary Memoir by Clarke, Austin

We Are What We Eat: Ethnic Food and the Making of Americans by Gabaccia, Donna R.

Bavarian Helles: History, Brewing Techniques, Recipes by Dornbusch, Horst D.

Kitchen Confidential: Adventures in the Culinary Underbelly by Bourdain, Anthony

Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do About It by Cooper, Ann, Holmes, Lisa M.

In the Land of the Magic Pudding: A gastronomic miscellany by

Food Finds America's Best Local Foods and the People Who Produce Them by Engel, Margaret, Engel, Allison

Crafting the Culture and History of French Chocolate by Terrio, Susan J.

Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Duguid, Naomi, Alford, Jeffrey

The Cambridge World History of Food 2 Part Boxed Hardback Set by

Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Child, Julia

Serious Pig: An American Cook in Search of His Roots by Thorne, John, Thorne, Matt Lewis

Legendary Dining by Melahn, Martha

Haute Cuisine: How the French Invented the Culinary Profession by Trubek, Amy B.