Food Writing in 2001

One Hundred Recipes for the Chafing Dish by Kinsley, H. M.

Food, Drink and Identity by

Secrets from a Caterer's Kitchen: The Indispensable Guide for Planning a Party by Aloni, Nicole

Easy Wheat, Egg and Milk-Free Cooking: Over 130 Recipes Plus Nutrition and Lifestyle Advice by Greer, Rita

Zin: The History and Mystery of Zinfandel by Darlington, David

Farm Recipes and Food Secrets from Norske Nook by Myhre, Helen, Vold, Mona

The Sultan's Kitchen: A Turkish Cookbook [Over 150 Recipes] by Ozan, Ozcan

How to Grill by Raichlen, Steven

Salt: Grain of Life by Laszlo, Pierre

The Pantropheon: Or a History of Food and Its Preparation in Ancient Times by Soyer, Alexis

Food and Cookery for the Sick and Convalescent by Farmer, Fannie Merritt

Cooking Lessons: The Politics of Gender and Food by

The Soul of a Chef: The Journey Toward Perfection by Ruhlman, Michael

French Food: On the Table, on the Page, and in French Culture by Schehr, Lawrence R., Weiss, Allen S.

French Food: On the Table, On the Page, and in French Culture by Weiss, Allen S., Schehr, Lawrence R.

The Mongo Mango Cookbook by Thuma, Cynthia

Changing Chinese Foodways in Asia by

A Bite Off Mama's Plate: Mothers' and Daughters' Connections Through Food by Meyers, Miriam

Food and the Memory by

Mastering the Art of French Cooking, Volume I: 50th Anniversary Edition: A Cookbook by Bertholle, Louisette, Beck, Simone, Child, Julia

Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe by Rebora, Giovanni

Stork Club: America's Most Famous Nightspot and the Lost World of Cafe Society by Blumenthal, Ralph

The Encyclopedia of Sushi Rolls by Kawasumi, Ken