Food Writing in 2011

Edible Plant Handbook: Finding Them! Cooking Them! Eating Them! by Pelton, Robert W.

The Safe Food Handbook: How to Make Smart Choices about Risky Food by Perrett, Heli

Baking Recipes & Home Remedies From The Time of the War For American Independence: Special Yorktown Edition by Pelton, Robert W.

Baking Recipes & Home Remedies From the Time of the War For American Independence: A Unique Collection of Recpes & Remedies Used in the Homes of Signe by Pelton, Robert W.

The Foie Gras Wars: How a 5,000-Year-Old Delicacy Inspired the World's by Caro, Mark

A Treasury of Civil War Family Recipes: Special Avarasboro Limited Edition by Pelton, Robert W.

A Treasury of Family Recipes From the Time of the War for American Independence: Special Yorktown Edition by Pelton, Robert W.

101 Recipes for Making Cheese: Everything You Need to Know Explained Simply by Martin, Cynthia

Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt by Miller, Leslie F.

The Art of Eating In: How I Learned to Stop Spending and Love the Stove by Erway, Cathy

Family Baking Recipes Of Civil War Notables: lFamily Recipes of and Little Known Historical Tidbits Regarding Men and Women Involved in the War When t by Pelton, Robert W.

The History of Wines in England and France by Emerson, Edward Randolph

The History of Alcohol in the Americas and Australasia - New Zealand, New South Wales, Cape of Good Hope, West India Islands, Demerara, Mexico and Per by Emerson, Edward Randolph

A Thesis on Bible Wines with Chapters on Fermentation and Examinations of Biblical Texts by Various

The Brewing of Beer: Mashing and Sparging by Moritz, Edward Ralph

The Theoretical Aspect of Wine Making by Sherrard-Smith, W.

Recipes for Making Wine from Fruit and Vegetables at Home by Shepherd, C.

A Pot-Pourri of Diverse Questions Asked about the Wine-Making Process by Sherrard-Smith, W.

Fat of the Land: Adventures of a 21st Century Forager by Cook, Langdon

Ingredient Pairings, a cooking reference of complementary ingredients by Brower, Kris

Charleston Recollections and Receipts by

Mrs. Hill's Southern Practical Cookery and Receipt Book: A Facsimile of Mrs. Hill's New Cook Book, 1872 Edition by

A Book About Beer by Anon

Napoleon's Chicken: Recipes fit for emperors, designed for Weekend Cooks by Cotten, Bob

Icons of American Cooking by

The Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More by Burch, Monte

A History of Connecticut Wine: Vineyard in Your Backyard by Nawrocki, Amy, Lehman, Eric D.

Modernist Cuisine: The Art and Science of Cooking (Chinese Edition) by Myhrvold, Nathan, Young, Chris, Bilet, Maxime

Modernist Cuisine: The Art and Science of Cooking by Myhrvold, Nathan, Young, Chris, Bilet, Maxime

All about Coffee (Second Edition) by Ukers, William H.

A Selection of Old-Time Recipes for Caramel by Various

A Selection of Old-Time Recipes for English Sweets by Various

A Selection of Old-Time Recipes for Toffee Sweets by Various

Mead - A Collection of Articles on the History and Production of Mead by Various

Potato: A History of the Propitious Esculent by Reader, John

How to Start a Home-Based Personal Chef Business by Vivaldo, Denise

100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life: A Glamour Cookbook by Leive, Cindi, The Editors of Glamour

Gastronomia Romana y Dieta Mediterranea by Villegas, Almudena

Astronomia Romana y Dieta Mediterranea by Villegas, Almudena

Mrs. Letsaveit by Rosenthal, Sylvia Berek

Holidays of the World Cookbook for Students by Cardella, Lindsay Grace, Webb, Lois Sinaiko

A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for by Colman, Tyler

Tender: A Cook and His Vegetable Patch [A Cookbook] by Slater, Nigel

House and Home Papers by Stowe, Harriet Beecher

The Oldest Cuisine in the World: Cooking in Mesopotamia by Bottéro, Jean

A Taste for War: The Culinary History of the Blue and the Gray by Davis, William C.

An A to Z of Vegetables and their Cooking - Botanical, Historical and Culinary Information by Lucas, Elizabeth

Simple Vegetarian Cookery - A Complete Collection of Old-Time Recipes Without Meat by Carton, Paul

How to Cook Vegetable Side Dishes - A Selection of Old-Time Recipes by Barnett, Annie

Man with a Pan: Culinary Adventures of Fathers Who Cook for Their Families by Donohue, John

The Sassy Spoon: Fun with Food by Arricale, Jennifer

How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes by Cook, Elizabeth, Friedman, David

Green Food: An A-to-Z Guide by

Eating History: 30 Turning Points in the Making of American Cuisine by Smith, Andrew

Dictionary of Food Ingredients by Igoe, Robert S.

Culture of Cuisine by Bennett, Michael

Eating with Uncle Sam: Recipes and Historical Bites from the National Archives by

Lobsters Scream When You Boil Them: And 100 Other Myths about Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time by Weinstein, Bruce, Scarbrough, Mark

Manual Of Formulas, Recipes, Methods And Secret Processes by

Aesthetic Pleasure in Twentieth-Century Women's Food Writing: The Innovative Appetites of M.F.K. Fisher, Alice B. Toklas, and Elizabeth David by McLean, Alice

The Alaska Homegrown Cookbook: The Best Recipes from the Last Frontier by Books, Alaska Northwest

A Hermit's Cookbook: Monks, Food and Fasting in the Middle Ages by Jotischky, Andrew

The Texas Hamburger: History of a Lone Star Icon by Vanderpool, Rick

Life a la Henri: Being the Memoirs of Henri Charpentier by Charpentier, Henri

The Story of Wensleydale Cheese by Calvert, T. C.

New Zealand Butter and Cheese - With Cheese Recipes and Childrens' Picture Section of Geography and History by Anon

Cheddar Cheese Making - A Historical Article on the Production of Cheddar by Thom, Charles

Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers, and One Picky Kid by Rehak, Melanie

Come & Get It!: McDonaldlization and Disappearance of Local Food From a Central Illinois Community by Dirks, Robert

A Guide to Cheshire Cheese - A Collection of Articles on the History and Production of Cheshire Cheese by Various Authors

Mission Street Food: Recipes and Ideas from an Improbable Restaurant by Leibowitz, Karen, Myint, Anthony

American Food by the Decades by

Naked Wine: Letting Grapes Do What Comes Naturally by Feiring, Alice

Building a Meal: From Molecular Gastronomy to Culinary Constructivism by This, Hervé

Modern Thai Food: 100 Fabulous Thai Recipes for Contemporary Cooks (a Thai Cookbook) by Boetz, Martin

Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao by Low, Bee Yinn

A Vineyard in My Glass by Asher, Gerald

The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff by Summers, Libbie

Odd Bits: How to Cook the Rest of the Animal [A Cookbook] by McLagan, Jennifer

Beyond Delicious: The Ghost Whisperer's Cookbook: More than 100 Recipes from the Dearly Departed by Winkowski, Mary Ann, Powers, David

The Homesick Texan Cookbook by Fain, Lisa

The Professional Chef by The Culinary Institute of America (Cia)

Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni by Ruhlman, Michael

Canadians at Table: Food, Fellowship, and Folklore: A Culinary History of Canada by Duncan, Dorothy

Cakes & Ale: A Memory of Many Meals, the Whole Interspersed with Various Recipes, More or Less Original, and Anecdotes, Mainly Vera by Spencer, Edward

Lost Restaurants of New Orleans by Laborde, Peggy Scott, Fitzmorris, Tom

Toast: The Story of a Boy's Hunger by Slater, Nigel

A Mess of Greens: Southern Gender and Southern Food by Engelhardt, Elizabeth S. D.

Come Home, It's Suppertime: Long Lost Lore of Cooking Traditions in 19th Century Kentucky by Littleton, Laverne Martin

America the Edible: A Hungry History, from Sea to Dining Sea by Richman, Adam

White Trash Cooking: 25th Anniversary Edition [A Cookbook] by Mickler, Ernest Matthew

Nickel City Chef:: Buffalo's Finest Chefs & Ingredients Book & DVD by Seychew, Christa Glennie

Good Eats 3: The Later Years by Brown, Alton

The Physiology of Taste: Or Meditations on Transcendental Gastronomy with Recipes by Brillat-Savarin, Jean Anthelme

Archestratus: Fragments from the Life of Luxury by Archestratus

Kitchen Shortcuts: Saving Time & Money in the Minutes You Have by Swedberg, Marnie

Charleston Beer: A High-Gravity History of Lowcountry Brewing by Pettigrew, Timmons

How Carrots Won the Trojan War: Curious (But True) Stories of Common Vegetables by Rupp, Rebecca

The Oxford Companion to Beer by

Cured, Fermented and Smoked Foods: Proceedings from the Oxford Symposium on Food and Cookery 2010 by

Falling for Me: How I Hung Curtains, Learned to Cook, Traveled to Seville, and Fell in Love by David, Anna

Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes by Deen, Paula

Old World Breads and the History of a Flemish Baker by Scheele, Charel

Food & Trembling by Campbell, Jonah

Life A La Henri: Being The Memoirs Of Henri Charpentier by Charpentier, Henri

Bread: A Global History by Rubel, William

How Food Made History by Higman, B. W.

Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories (Includes Waiting for the Taliban, Previously Available Only as an Eb by Badkhen, Anna

A Dwarven Cookbook: Recipes from the Kingdom of Kathaldum by Myers, Daniel, Drummonds, Stephanie

Cooking with Mrs. C: At School by Christensen, Fran

Guerrilla Rawfare: Vegan Franchise Manual Stock Injection by Selassie, Khassa

Educated Tastes: Food, Drink, and Connoisseur Culture by

Five-O'-Clock Tea: Victorian Afternoon Tea Recipes by Allen, Mary L.

Our Irish Grannies' Recipes: Comforting and Delicious Cooking from the Old Country to Your Family's Table by Purcell, Eoin

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Parsons, Brad Thomas

Culinary Reactions: The Everyday Chemistry of Cooking by Field, Simon Quellen

Old Cookery Books and Ancient Cuisine by Hazlitt, William Carew

Fifty Breakfasts: A Splendid Victorian Collection of Over 130 Classic Breakfast Recipes by Kenney-Herbert, Arthur

Chicago by the Pint: A Craft Beer History of the Windy City by Neu, Denese

Midwest Sweet Baking History: Delectable Classics Around Lake Michigan by Lewis, Jenny, Lewis Cce Che, Jenny

Chicago by the Pint: A Craft Beer History of the Windy City by Neu, Denese

The Flavours of History by Grove, Peter, Grove, Colleen

Los Fogones de Ziryab: Recetas Selectas de La Escuela de Cocina Ziryab by Becerril, Almudena Villegas

Generations of Family Favourites - Soup 2 Nuts by Woodward, Rj

The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Gelman, Judy, Zheutlin, Peter

Shiro: Wit, Wisdom & Recipes from a Sushi Pioneer by Kashiba, Shiro

More Mob Recipes to Die For. Meals and Mobsters in Photos. by Connolly, Katherine

Armagnac: The Definitive Guide to France's Premier Brandy by Neal, Charles

Modernist Cuisine (German) by Myhrvold, Nathan, Young, Chris, Bilet, Maxime

The Stomach for Fighting: Food and the Soldiers of the Great War by Duffett, Rachel

Modernist Cuisine: The Art and Science of Cooking Spanish Edition by Myhrvold, Nathan

Modernist Cuisine French Edition by Young, Chris, Myhrvold, Nathan, Bilet, Maxime

Soul Much More: From Scratch by Slade-Burks, Trina S.

Extra Virginity: The Sublime and Scandalous World of Olive Oil by Mueller, Tom

Nephew, You Got the Kitchen Stankin: The 1St Book of Homed-Cooked Recipes & Other ''You Know What I'm Sayings'' by Cunningham, Karl

Food & Faith in Christian Culture by

Food and Faith in Christian Culture by