Select Bibliography

Appears in

Child, Julia et al. Mastering the Art of French Cooking. New York: Knopf, 1961.

Davidson, Alan. The Oxford Companion to Food. New York: Oxford, 1999.

Dunlop, Fuchsia. Land of Plenty. New York: Norton, 2001.

Everett, Thomas H. The New York Botanic Garden Illustrated Encyclopedia of Horticulture. New York: Garland, 1980.

Goldstein, Darra. The Georgian Feast. New York: HarperCollins, 1993.

Guérard, Michel. La Cuisine Gourmande. Paris: Laffont, 1978.

Helou, Anissa. Lebanese Cookery. New York: St. Martin’s, 1998.

McGee, Harold. On Food and Cooking. New York: Scribner, revised edition, 2004.

Montagné, Prosper. Larousse Gastronomique. Paris: Larousse, 1938.

Saint-Ange, Camille Andrée Marie. La Cuisine de Madame Saint-Ange. Paris: Larousse, 1925.

Schneider, Elizabeth. Vegetables from Amaranth to Zucchini. New York: Morrow, 2001.

Schrecker, Ellen. Mrs. Chiang’s Szechwan Cookbook. New York: Harper & Row, 1976.

Sokolov, Raymond. The Saucier’s Apprentice. New York: Knopf, 1976.

_____. Fading Feast. New York: Farrar Straus Giroux, 1981.

_____. Why We Eat What We Eat. New York: Simon & Schuster, 1991.

_____. The Cook’s Canon. New York: HarperCollins, 2003.

_____. How to Cook. New York: HarperCollins, 2004.

van Wyk, Ben-Erik. Food Plants of the World. Portland (Ore.): Timber Press, 2005.