B

Bayless, Rick. Authentic Mexican. New York: Morrow, 1987.

Bertolli, Paul, and Alice Waters. Chez Panisse Cooking. New York: Random House, 1988.

Bickel, Walter, ed. Hering’s Dictionary of Classical and Modern Cookery. London: Virtue, 1991.

Bissel, Frances. The Book of Food. New York: Henry Holt, 1994.

Blocker, Linda, and Julia Hill. Culinary Math, 3rd ed. Hoboken, New Jersey: John Wiley & Sons, 2007.

Bocuse, Paul. Paul Bocuse’s French Cooking. New York: Pantheon, 1977.

Boni, Ada. Italian Regional Cooking. New York: Bonanza, 1969.