Food Writing in 2012

30-A Supper Club by Elliott, Liza

Pure Ketchup: A History of America's National Condiment with Recipes by Smith, Andrew F.

Bean by Bean: A Cookbook: More Than 175 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans, Even Sweet Beans! by Dragonwagon, Crescent

The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen by Rosenbaum, Elisabeth, Apicius

High on the Hog: A Culinary Journey from Africa to America by Harris, Jessica B.

Cookery And Dining In Imperial Rome: A Bibliography, Critical Review and Translation of Apicius De Re Coquinaria by Apicius, Vehling, Joseph Dommers

The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard by Thompson, Jennifer Trainer

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking by

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Batmanglij, Najmieh

A Carafe of Red by Asher, Gerald

The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's Elbulli by Abend, Lisa

The Finest Wines of Burgundy: A Guide to the Best Producers of the Côte d'Or and Their Wines Volume 6 by Nanson, Bill

The Accomplisht Cook (1665-85) by May, Robert

The Wineslinger Chronicles: Texas on the Vine by Kane, Russell D.

Fannie Farmer 1896 Cook Book: The Boston Cooking School by Farmer, Fannie Merritt

American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, by Wolf, Clark

The Natural History of Coffee, Thee, Chocolate, Tobacco: In Four Several Sections: With a Tract of Elder and Juniper-Berries, Shewing How Useful They by Chamberlayne, John

Growing Up in a Nonya Kitchen: Singapore Recipes from My Mother by Wee, Sharon

Barolo by Frank, Matthew Gavin

Old Time Recipes for Home Made Wines, Cordials and Liqueurs from Fruits, Flowers, Vegetables and Shrubs by Wright, Helen

The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's FavoriteBooks and Authors by Gelman, Judy, Krupp, Vicki Levy

How to Cook Everything: The Basics: All You Need to Make Great Food--With 1,000 Photos: A Beginner Cookbook by Bittman, Mark

Alchemy of the Mortar & Pestle: The Culinary Library Volume 1 by Gramp, D. &. P.

The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen by Mayes, Frances, Mayes, Edward

Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America by Neuhaus, Jessamyn

Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Rimas, Andrew, Fraser, Evan D. G.

Cheffin': From Potatoes to Caviar by Cronin, Brendan

Hungry for Peace: How You Can Help End Poverty and War with Food Not Bombs by McHenry, Keith

Cheese and Culture: A History of Cheese and Its Place in Western Civilization by Kindstedt, Paul

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook Volume 35 by Cherniavsky, Mark, Willan, Anne

Clamcake Summer: One Man Eats Every Clamcake In Rhode Island (Or Dies Frying) by Stone, David Norton

The Story Behind the Dish: Classic American Foods by McWilliams, Mark

New Ways To Enjoy Lancaster County Pennsylvania Cooking by Young, Helen Steudler

Tee, Kaffee und Zucker in historischer, chemischer, diätischer, ökonomischer und botanischer Hinsicht by Langstedt, Friedrich Ludwig

Fear of Food: A History of Why We Worry about What We Eat by Levenstein, Harvey

Italian Cook Book by Artusi, Pellegrino, Ragusa, Olga

The Unofficial Game of Thrones Cookbook: From Direwolf Ale to Auroch Stew - More Than 150 Recipes from Westeros and Beyond by Kistler, Alan

The Prepper's Pantry: Building and Thriving with Food Storage by Lang, Anne

Pasti con Amici by Del Poeta, Maurizio

Out of Old Nova Scotia Kitchens (Revised Edition) by Nightingale, Marie

Baltimore Beer: A Satisfying History of Charm City Brewing by Kasper, Rob

Philadelphia Beer: A Heady History of Brewing in the Cradle of Liberty by Wagner, Rich

99 Things You Wish You Knew Before Going to Culinary School by Varolli, Regina

Le Livre de Pâtisserie (Éd.1873) by Gouffé, Jules

Physiologie Du Goût (Éd.1848) by Brillat-Savarin, Jean Anthelme

Bibliographie Gastronomique: La Cuisine, La Tabledepuis Le Xve Siècle Jusqu'à Nos Jours.(Éd.1890) by Vicaire, Georges

Bob Garner's Book of Barbeque: North Carolina's Favorite Food by Garner, Bob

Essai Historique Sur Le Cidre Et Le Poiré (Éd.1896) by Duval, Louis

Ma Cuisine (Éd.1890) by Lebrasseur, Madame

Plaisirs cruels: contenant la profession de foi de l'auteur (Éd.1895) by Tolstoj, Lev Nikolaevic

Physiologie Du Goût, Ou Méditations de Gastronomie Transcendante (N Éd) (Éd.1839) by Brillat-Savarin, Jean Anthelme

What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Wolke, Robert L.

Eating the Landscape: American Indian Stories of Food, Identity, and Resilience by Salmón, Enrique

Cornbread Nation 6: The Best of Southern Food Writing by

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Segnit, Niki

Three World Cuisines: Italian, Mexican, Chinese by Albala, Ken

The Makers of American Wine: A Record of Two Hundred Years by Pinney, Thomas

Change Comes to Dinner by Gustafson, Katherine

The Medieval Cookbook by Black, Maggie

The Classical Cookbook by Dalby, Andrew, Grainger, Sally

A Plain Cookery Book for the Working Classes by Francatelli, Charles Elm

The Art of Fermentation: New York Times Bestseller by Katz, Sandor Ellix

Grandma Grandpa Cook by

How I Cook: Over 1000 Recipes by Joyner, Don

How Italian Food Conquered the Worl by Mariani, John F.

A Feast of Ice and Fire: The Official Companion Cookbook by Lehrer, Sariann, Monroe-Cassel, Chelsea

Grand dictionnaire de cuisine (Éd.1873) - A à I by Dumas, Alexandre

What Salem Dames Cooked by

Regional Cuisines of Medieval Europe: A Book of Essays by

Dinner: A Love Story: It All Begins at the Family Table by Rosenstrach, Jenny

Jasmine and Fire: A Bittersweet Year in Beirut by Abdelnour, Salma

A Cook's Book: Food Cost: The Chef's Ultimate Guide To Food Cost Control by Lockard, Michael

The Social History Of Bourbon: An Unhurried Account Of Our Star-Spangled American Drink by Carson, Gerald

Das Konservieren der Früchte by Baumer, Ferdinand

Food and Social Media: You Are What You Tweet by Rousseau, Signe

Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns by Appelbaum, Robert

An Everlasting Meal: Cooking with Economy and Grace by Adler, Tamar

Pennsylvania Wine: A History by Jones McKee, Linda, Cattell, Hudson

Tee, Kaffee und Zucker in historischer, chemischer, diätischer, ökonomischer und botanischer Hinsicht by Langstedt, Friedrich Ludwig

The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights by Titley, Norah M.

The I Never Cooked Before Cook Book by Coudert, Jo

Selected Recipes with Culinary Herbs by Bundles for America, Columbus Indiana C.

Kunda Eats Best New Restaurants in America by Kunda, Mv, Im, Ed

Cheese, Pears, & History in a Proverb by Montanari, Massimo

Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove by Crump, Nancy Carter

Cocatrice and Lampray Hay: Late Fiftenth-Century Recipes from Corpus Christi College Oxford by

Dr. Chase's Recipes Or Information For Everybody: An Invaluable Collection Of About Six hundred Practical Recipes, For Business And professional Men, by Chase M. D., A. W.

The Science of the Oven by This, Hervé

Milk: A Local and Global History by Valenze, Deborah

American Tuna: The Rise and Fall of an Improbable Food Volume 37 by Smith, Andrew F.

Craving Earth: Understanding Pica: The Urge to Eat Clay, Starch, Ice, and Chalk by Young, Sera

Grandma's German Cookbook by Hamm, Birgit, Schmidt, Linn

Double Delicious: Good, Simple Food for Busy, Complicated Lives by Seinfeld, Jessica

Love in a Dish . . . and Other Culinary Delights by M.F.K. Fisher by Fisher, M. F. K.

The Hemingway Cookbook by Boreth, Craig

Meet Me on St. Simons: Timeless Images and Flavorful Recipes from Historic St. Simons and Sea Island, Georgia by

Master Recipes: Essential ingredients in over 2,000 dishes by Brower, Kris

Confessions of a Kokh Leffle by Nelkin, Edna

The Delta Queen Cookbook: The History and Recipes of the Legendary Steamboat by Nobles, Cynthia Lejeune

Ready for Dessert: My Best Recipes [A Baking Book] by Lebovitz, David

A Thousand Ways to Please a Husband: With Bettina's Best Recipes by Weaver, Louise Bennett, Lecron, Helen Cowles

Asheville Beer: An Intoxicating History of Mountain Brewing by Glenn, Anne Fitten

Nothing More Comforting: Canada's Heritage Food by Duncan, Dorothy

Fruit, Herbs & Vegetables of Italy (1614) by Riley, Gillian

The Art of Dining: A History of Cooking & Eating by Paston-Williams, Sara

My Mother Is a Chicken by Brown, Mark

Writing Food History: A Global Perspective by

Treatise of Walter of Bibbesworth by

Cooking and Dining in Medieval England by Brears, Peter

Modernist Cuisine at Home French Edition by Bilet, Maxime, Myhrvold, Nathan

Modernist Cuisine at Home by Bilet, Maxime, Myhrvold, Nathan

The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes by Freeman, Caitlin, Duggan, Tara, Freeman, James

Reflexions-Richard Olney by Olney, Richard

Mock Toad-In-The-Hole and Other Vintage Mock Dishes by Knight, Farrah

Spotted Dick and Other Authentic Dishes with Curious Names by Knight, Farrah

Egg Gravy: Authentic Recipes from the Butter in the Well Series by Hubalek, Linda K.

Modernizing Markham by Skinner, Julia

A Book for Cooks: 101 Classic Cookbooks by Geddes-Brown, Leslie

Jersey Shore Food History: Victorian Feasts to Boardwalk Treats by Schnitzspahn, Karen L.

Oxford Handbook of Food History by

The Mini Minimalist: Simple Recipes for Satisfying Meals: A Cookbook by Bittman, Mark

Make the Bread, Buy the Butter: What You Should (and Shouldn't) Cook from Scratch to Save Time and Money by Reese, Jennifer

La Cocina Mexicana: Many Cultures, One Cuisine by Tausend, Marilyn

Raised on Old-Time Country Cooking: A Companion to the Trilogy by Burkhalter, Bettye B.

Thanksgiving: How to Cook It Well: A Cookbook by Sifton, Sam

Brewing in Seattle by Stream, Kurt

Cheese - Slices of Swiss Culture by Style, Sue

A Half Century in Food and Wine Technology by Cruess, William V.

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by McGee, Harold

The Chef's Way: Cooking Tips Tricks and Techniques from My Food Pilgrimage Travels by Russell, Sage

Conscious Food: Sustainable Growing, Spiritual Eating by Ewing, Jim Pathfinder

Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours: A James Beard Award Winner by Vouillamoz, Jose, Robinson, Jancis, Harding, Julia

A Vineyard in Napa by Shafer, Doug

Soft Soil, Black Grapes: The Birth of Italian Winemaking in California by Cinotto, Simone

Licking the Spoon by Walsh, Candace

Divine Vintage by Butler, Joel

Old Cookery Books and Ancient Cuisine by Hazlitt, William Carew

New Jersey Wine:: A Remarkable History by Westrich, Sal

The Wit & Wisdom of Patrick Baude: Exploring the Good Life in Bloomington by Baude, Patrick

The Little Tea Book by Gray, Arthur

Fuhrer Fur Pilzfreunde by Michael, Edmund

Creamy & Crunchy: An Informal History of Peanut Butter, the All-American Food by Krampner, Jon

New Jersey Wine: A Remarkable History by Westrich, Sal

Arkansas Pie: A Delicious Slice of the Natural State by Robinson, Kat

Food Guide for War Service at Home Prepared under the direction of the United States Food Administration in co-operation with the United States Depart by Blunt, Katharine

Granny's Legacy: Recipes from the Collection of Dorothy Helen (Hall) Stauffacher Feb 3, 1906 - Oct 10, 1995 by Flynn, Linda L.

Let the Meatballs Rest: And Other Stories about Food and Culture by Montanari, Massimo

A Secret History of Coffee, Coca & Cola by Cortés, Ricardo

Drinking History: Fifteen Turning Points in the Making of American Beverages by Smith, Andrew

Celebration: Proceedings of the Oxford Symposium on Food & Cookery 2011 by

Food Guide for War Service at Home Prepared under the direction of the United States Food Administration in co-operation with the United States Depart by Blunt, Katharine

THE FEAST of 7 THE FISH: An ITALIAN-AMERICAN CHRISTMAS EVE FEAST by Bellino-Zwicke, Daniel

New Orleans: A Food Biography by Williams, Elizabeth M.

Cooking Through The Centuries by Nunn, Rebecca, Nunn, Kenneth D.