On Food and Cooking

Books on Food and Cooking
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.
Steingarten, J. It Must’ve Been Something I
Ate. New York: Knopf, 2002.
———. The Man Who Ate Everything. New
York: Knopf, 1998.
Stobart, T. The Cook’s Encyclopedia. London: