Cookery - Further Reading

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Cookery

Cookery | Cooking | Food processing and preservation | Nutrition

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Cookery

Bartlett, Jonathan. The Cook's Dictionary and Culinary Reference: A Comprehensive, Definitive Guide to Cooking and Food. Contemporary, 1996. Over 3,000 entries.

Davidson, Alan, ed. The Oxford Companion to Food. Oxford University Press, 1999. History and types of food around the world.

Kiple, Kenneth F., and Kreimhild Conee Ornelas, eds. The Cambridge World History of Food. Cambridge University Press, 2000. Two-volume encyclopedia covering topics from the evolution of the human diet to issues involving cultural and ethnic concerns.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, Macmillan, 1984. 1997.

Rombauer, Irma S.; Marion Rombauer Becker; and Ethan Becker. The Joy of Cooking. Scribner, 1997. A standard, classic work.

Schlosser, Eric. Fast Food Nation. Houghton Mifflin, 2001. An indictment of the fast-food industry for contributing to obesity and other maladies.

Toussaint-Samat, Maguelonne. Trans. Anthea Bell. History of Food. Blackwell, 1994. Story of cuisine and the social history of eating.

Vaughan, J. G., and C. Geissler. The New Oxford Book of Food Plants. Oxford University Press, 1997. Origin, distribution, structure, cultivation, use, and nutritive value of the world's common food plants.

Cooking

Meredith, Bantam, 1985. Popular book emphasizes nutrition.

Hearst, 1986. Cooking basics plus “America's favorite recipes” (title page).

Simon & Schuster, Standard cookbook first published 1901.

CBS, Copiously illustrated; brief articles and recipes from around the world.

Bailey, Adrian and others. Cooks' Ingredients. RD Assn., 1990. Beautiful photographs of 2000 foods; discusses use, does not include recipes.

Brady, Lora. The Kitchen Survival Guide. Hearst, 1992. Discusses everything from buying appliances to buying food and cooking it.

Claiborne, Craig, ed. The New York Times Cook Book. HarperCollins, Enormous range of recipes.

Cox, Beverly and Whitman, Joan. Cooking Techniques. Little, 1981. “How to do anything a recipe tells you to do” (title page).

Cunningham, Marion. The Fannie Farmer Cookbook. Knopf, Rev. 1990. Classic; first published 1896.

Elkort, Martin. The Secret Life of Food. St. Martin's, 1991. “Food and Drink in History, Folklore and Fact” (title page).

Fisher, M. F. K. The Art of Eating. Macmillan, 1990. Includes: How to Cook a Wolf; Consider the Oyster; Serve It Forth; The Gastronomical Me; An Alphabet for Gourmets.

Franey, Pierre and Flaste, Richard. Cooking in America. Knopf, 1992. An exploration of American cooking.

Goldbeck, Nikki and David Goldbeck. The Goldbecks' Guide to Good Food. NAL, 1988. Sensible advice on how to improve the quality of your meals.

Herbst, Sharon. Food Lovers Companion. Barron, 1989. A dictionary of culinary, food, and wine terminology.

Jones, Jeanne. Eating Smart: The ABCs of the New Food Literacy. Macmillan, 1992. Basics of diet, nutrition, and food preparation.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Macmillan, 1987, 1988. Wide range of morsels, and chemistry, for the food lover.

Rombauer, Irma S. and Becker, Marion Rombauer. The Joy of Cooking. Various publishers, A standard.

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Food processing and preservation

Bubel, Mike; Nancy Bubel; and Pam Art. Root Cellaring: Natural Cold Storage of Fruits and Vegetables. Storey, 1991. How to build a cellar and store foods, and how long foods keep.

Coxe, Antony Hippisley, and Araminta Hippisley Coxe. The Great Book of Sausages. Overlook, 1992, 1997. Recipes, instructions for making 45 varieties, and the history and ingredients of 600 types of sausages.

Hobson, Phyllis. Making and Using Dried Foods. Storey, 1994. Different methods, pretreating pros and cons, storage.

Satin, Morton. The Food Alert!: The Ultimate Sourcebook for Food Safety. Facts on File, 1999. The safety guide to proper food preservation and handling.

Satin, Morton. Food Irradiation: A Guidebook. Technomic, 1996. Overview of this controversial preservation method.

Shephard, Sue. Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World. Simon & Schuster, 2001. A comprehensive history of food preserving, from primitive techniques to current practice.

Nutrition

The PDR Family Guide to Nutrition and Health. Medical Economics, 1995. An easy-to-understand, comprehensive overview of general nutritional information. Evaluates some popular cookbooks, vitamins, and supplements.

D'Amico, Joan, and Karen Eich Drummond. The Healthy Body Cookbook: Over 50 Fun Activities and Delicious Recipes for Kids. Wiley, 1999. Discusses the various parts of the human body and what to eat to keep them healthy.

Duyff, Roberta Larson. The American Dietetic Association's Complete Food and Nutrition Guide. Chronimed, 1996, 1998. Covers a wide range of topics, including food shopping, eating away from home, and nutrition for athletes, older adults, and vegetarians.

Eades, Mary Dan, M.D. The Doctor's Complete Guide to Vitamins and Minerals. Rev. ed. Dell, 2000. Stresses the importance of vitamins for optimum nutrition and health.

Klinger, Judith Lannefeld. Mealtime Manual for People with Disabilities and the Aging. Slack, 1997. Provides tips for people with arthritis, back pain, pulmonary disease, and those who use a wheelchair, cane, or crutches. Includes practical suggestions on cooking for one or two, meal planning, food storage, and kitchen cleaning.

Rosenfeld, Isadore, M.D. Doctor, What Should I Eat? Nutrition Prescriptions for Ailments in Which Diet Can Really Make a Difference. Random House, Reprint, Warner, 1995. 1996. Describes what to eat and what to avoid for more than 70 common disorders.

Tamborlane, William V., and Janet Z. Weiswasser, eds. The Yale Guide to Children's Nutrition. Yale University Press, 1997. Developmental nutrition and how to feed sick children and those with various disorders and allergies. Includes recipes.

Williams, Sue Rodwell, and Bonnie S. Worthington-Roberts, eds. Nutrition Throughout the Life Cycle. Mosby, 1996. In-depth nutrition information from the author of Encarta's Human Nutrition article.

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