D

David, Elizabeth. French Provincial Cooking. Harmondsworth, England: Penguin, 1960.

____. Italian Food. Harmondsworth, England: Penguin, 1954.

Davidson, Alan. The Oxford Companion to Food, 2nd ed. Oxford: Oxford University Press, 2006.

Dornenberg, Andrew, and Karen Page. Culinary Artistry. New York: John Wiley & Sons, 1996.