Several hundred books have been used for researching this book, most of them originally published in France, the USA or UK. Current major sources on the cooking and ingredients of these countries include books by James Beard, Simone Beck, Julia Child, Craig Claiborne, Elizabeth David, Alan Davidson, Jane Grigson, Rosemary Hume, Prue Leith, Raymond Oliver, Richard Olney, Jacques Pepin, Waverly Root and Tom Stobart. Classical reference books include those by Auguste Escoffier, Fannie Farmer, Prosper Montagné, and Henri-Paul Pellaprat as well as works like Larousse Gastronomique and The Joy of Cooking. The La Varenne recipe archives and books by Anne Willan have also been an important source, as well as multi-volume series such as Foods of the World and The Good Cook (Time-Life Books), and Woman's Day Encyclopedia. Included below are some additional titles on these subjects as well as a selection of books on cuisines other than American, British or French.
