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