Books on Food and Cooking

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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Behr, E. The Artful Eater. New York: Atlantic Monthly, 1992.

Child, J., and S. Beck. Mastering the Art of French Cooking. 2 vols. New York: Knopf, 1961, 1970.

Davidson, A. The Oxford Companion to Food. Oxford: Oxford Univ. Press, 1999.

Kamman, M. The New Making of a Cook. New York: Morrow, 1997.

Keller, T., S. Heller, and M. Ruhlman. The French Laundry Cookbook. New York: Artisan, 1999.

Mariani, J. The Dictionary of American Food and Drink. New York: Hearst, 1994.

Robuchon, J. et al., eds. Larousse gastronomique. Paris: Larousse, 1996.