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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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