Books
- How to Be a Better Foodie: A Bulging Little Book for the Truly Epicurious
- The Physiology of Taste (Penguin Classics)
- Que vivan los tamales!: Food and the Making of Mexican Identity (Dialogos Series)
- Food in the USA
- Beans: A History
- The Cook and the Gardener : A Year of Recipes and Writings for the French Countryside
- The Raw and the Cooked: Adventures of a Roving Gourmand
- Slow Food Revolution: A New Culture for Eating and Living
Books:
- Saha: A Chef's Journey Through Lebanon and Syria
- Remembrance of Repasts: An Anthropology of Food and Memory (Materializing Culture)
- The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World
- 1896 Boston Cooking-School Cookbook
- Gastroanomalies: Questionable Culinary Creations from the Golden Age of American Cookery
- More Home Cooking: A Writer Returns to the Kitchen
- Delizia!: The Epic History of the Italians and Their Food
- A Movable Feast: Ten Millennia of Food Globalization
- How to Be a Better Foodie: A Bulging Little Book for the Truly Epicurious
- Saha: A Chef's Journey Through Lebanon and Syria
Books
Books