Books
- Chasen'S, Where Hollywood Dined: Recipes and Memories
- The Wines and Vineyards of Portugal (Classic Wine Library)
- Bravo ! : Recipes, Legends and Lore, A Cookbook Celebrating 120 Years of the University Musical Society, Ann Arbor
- A Traveler's Table: Recipes and Photographs That Followed Me Home
- First Catch Your Hareż The Art of Cookery Made Plain and Easy (First Catch Your Hare)
- The The Viandier of Taillevent: An edition of all extant manuscripts
- The Making of American Resorts: Saratoga Springs, Ballston Spa, Lake George
- Not for Bread Alone: Writers on Food, Wine, and the Art of Eating
Books:
- The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line
- In the Shadow of Cooks: How Come the Chicken Isn't Getting Brown
- Food Culture in China (Food Culture around the World)
- A Revolution in Eating: How the Quest for Food Shaped America (Arts and Traditions of the Table: Perspectives on Culinary History)
- A Year in a Scots Kitchen: Celebrating Summer's End to Worshipping Its Beginning
- Food What We Eat and How We Eat
- Modern Cookery for Private Families, 1845 (Southover Historic Cookery & Housekeeping)
- Nectar and Ambrosia: An Encyclopedia of Food In World Mythology
- Chasen'S, Where Hollywood Dined: Recipes and Memories
- The Centaur's Kitchen: A Book of French, Italian, Greek & Catalan Dishes for Ships' Cooks on the Blue Funnel Line
Books
Books