Kochen

Like Water for Chocolate

Laura Esquivel

The Omnivore's Dilemma: A Natural History of Four Meals

Raul Nagore, Michael Pollan, Richie Chevat

My year of meats

by Ruth L. Ozeki.

Cooked: a natural history of transformation

Michael Pollan

European Gastronomy into the 21st Century

Cailein Gillespie

Something From the Oven: Reinventing Dinner in 1950s America

Laura Shapiro

Standards, principles, and techniques in quantity food production

by Lendal H. Kotschevar.

Fabulous feasts: medieval cookery and ceremony

by Madeleine Pelner Cosman.

Garlic and Sapphires

Ruth Reichl

Food on the page: cookbooks and American culture

Megan J. Elias