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Food Lit: A Reader's Guide to Epicurean Nonfiction - Page 6

Edited by Melissa Brackney Stoeger (2013). This list only includes the main entries, not the books listed in the Now Try section.
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Page 6 of 9
And a Bottle of Rum (Wayne Curtis)
And a Bottle of Rum
201
Wayne Curtis
Tuna (Richard Ellis)
Tuna
202
Richard Ellis
Sacred Cow, Mad Cow (Madeline Ferrieres)
Sacred Cow, Mad Cow
203
Madeline Ferrieres
American Cookbook (Carol Fisher)
American Cookbook
204
Carol Fisher
Charlemagne's Tablecloth (Nichola Fletcher)
Charlemagne's Tablecloth
205
Nichola Fletcher
Pomodoro! (David Gentilcore)
Pomodoro!
206
David Gentilcore
Appetite City (William Grimes)
Appetite City
207
William Grimes
Liquid Jade (Beatrice Hohenegger)
Liquid Jade
208
Beatrice Hohenegger
Cake (Nicola Humble)
Cake
209
Nicola Humble
Vegetarian America (Karen Iacobbo and Michael Iacobbo)
Vegetarian America
210
Karen Iacobbo and Michael Iacobbo
Cheese and Culture (Paul S. Kindstedt)
Cheese and Culture
211
Paul S. Kindstedt
Banana (Dan Koeppel)
Banana
212
Dan Koeppel
The Big Oyster (Mark Kurlansky)
The Big Oyster
213
Mark Kurlansky
Milk (Anne Mendelson)
Milk
214
Anne Mendelson
Nathaniel's Nutmeg (Giles Milton)
Nathaniel's Nutmeg
215
Giles Milton
Glazed America (Paul R. Mullins)
Glazed America
216
Paul R. Mullins
Bitter Chocolate (Carol Off)
Bitter Chocolate
217
Carol Off
Ambitious Brew (Maureen Ogle)
Ambitious Brew
218
Maureen Ogle
Uncommon Grounds: The History of Coffee and How It Transformed Our World (Mark Pendergrast)
Uncommon Grounds: The History of Coffee and How It Transformed Our World
219
Mark Pendergrast
Of Sugar and Snow (Jeri Quinzio)
Of Sugar and Snow
220
Jeri Quinzio
Vanilla (Patricia Rain)
Vanilla
221
Patricia Rain
Sweets (Tim Richardson)
Sweets
222
Tim Richardson
Olives (Mort Rosenblum)
Olives
223
Mort Rosenblum
Death in the Pot (Morton Satin)
Death in the Pot
224
Morton Satin
Tastes of Paradise (Wolfgang Schivelbusch)
Tastes of Paradise
225
Wolfgang Schivelbusch
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World (Sue Shephard)
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
226
Sue Shephard
Spice: The History of a Temptation (Jack Turner)
Spice: The History of a Temptation
227
Jack Turner
Swindled (Bee Wilson)
Swindled
228
Bee Wilson
The Potato: How the Humble Spud Rescued the Western World (Larry Zuckerman)
The Potato: How the Humble Spud Rescued the Western World
229
Larry Zuckerman
I'm Just Here for the Food (Alton Brown)
I'm Just Here for the Food
230
Alton Brown
Cookwise (Shirley O. Corriher)
Cookwise
231
Shirley O. Corriher
Food Bites (Richard Hartel and Annkate Hartel)
Food Bites
232
Richard Hartel and Annkate Hartel
On Food and Cooking
On Food and Cooking
233
Modernist Cuisine (Nathan Myhrvold, Chris Young, and Maxime Bilet)
Modernist Cuisine
234
Nathan Myhrvold, Chris Young, and Maxime Bilet
How to Read a French Fry (Russ Parsons)
How to Read a French Fry
235
Russ Parsons
Cooking for Geeks (Jeff Potter)
Cooking for Geeks
236
Jeff Potter
Ratio (Michael Ruhlman)
Ratio
237
Michael Ruhlman
To Cork or Not to Cork (George Taber)
To Cork or Not to Cork
238
George Taber
Molecular Gastronomy (Herve This)
Molecular Gastronomy
239
Herve This
What Einstein Told His Cook (Robert L. Wolke)
What Einstein Told His Cook
240
Robert L. Wolke
Page 6 of 9
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