Incoming Resources
- The gastronomical me, M.F.K. Fisher
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- Medium raw, a bloody valentine to the world of food and the people who cook, Anthony Bourdain
- Eat joy, stories & comfort food from 31 celebrated writers, edited by Natalie Eve Garrett ; with illustrations by Meryl Rowin
- An everlasting meal, cooking with economy and grace, Tamar Adler
- Kitchen creativity, unlocking culinary genius--with wisdom, inspiration, and ideas from the world's most creative chefs, Karen Page ; photographs by Andrew Dornenburg
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- The art of eating, M.F.K. Fisher ; with an introduction by Clifton Fadiman and an appreciation by James A. Beard
- Margaritaville, the cookbook, relaxed recipes for a taste of paradise, Carlo Sernaglia and Julia Turshen ; foreword by Jimmy Buffett ; food photography by Beatriz da Costa ; lifestyle photography by Ryan Joseph of Ryan Joseph Photographs
- Know that what you eat you are, the best food writing from Harper's magazine, introdution by Nick Offerman ; edited by Ellen Rosebush and Giulia Melucci
- Fluid and hydration status, continuing education
- To begin again, stories and memoirs, 1908-1929, M.F.K. Fisher
- First, catch, study of a spring meal, Thom Eagle ; illustrations by Aurelia Lange
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- Tasty, the art and science of what we eat, John McQuaid
- Between meals, an appetite for Paris, A.J. Liebling ; with an introduction by James Salter
- Cooking from the farmers' market, foreword, Jennifer Maiser ; recipes, Tasha De Serio and Jodi Liano ; photographs, Maren Caruso
- Lost feast, culinary extinction and the future of food, Lenore Newman
- Why you eat what you eat, the science behind our relationship with food, Rachel Herz, PhD
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle