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Culinary Arts: A Guide to the Literature (April 2016): Works Cited

By Jeffrey P. Miller and Jonathan Deutsch

Works Cited

Albala, Ken.  Three World Cuisines: Italian, Mexican, Chinese.  AltaMira, 2012.

Andoh, Elizabeth.  Washoku: Recipes from the Japanese Home Kitchen, photography by Leigh Beisch.  Ten Speed Press, 2005.

Apicius.  De Re Coquinaria  = Cookery and Dining in Imperial Rome: A Bibliography, Critical Review and Translation of the Ancient Book Known as Apicius de re coquinaria, tr. by Joseph Dommers Vehling.  Walter M. Hill, 1936; reprinted, Dover Publications, 1977.

Baking and Pastry: Mastering the Art and Craft, [by the] Culinary Institute of America.  Wiley, 2004.

Best Food Writing.  Annual.  Marlowe & Company, 2000-07; Da Capo Lifelong, 2008-  .

Bottéro, Jean.  The Oldest Cuisine in the World: Cooking in Mesopotamia, tr. by Teresa Lavender Fagan.  Chicago, 2004.

Boulud, Daniel, and Dorie Greenspan.  Daniel Boulud’s Café Boulud Cookbook: French-American Recipes for the Home Cook, color photographs by Gentl & Hyers.  Scribner, 1999.

Bourdain, Anthony.  Kitchen Confidential: Adventures in the Culinary Underbelly.  Bloomsbury, 2000.

Brennan, Jennifer.  The Cuisines of Asia: Nine Great Oriental Cuisines by Technique.  St. Martin’s/Marek, 1984.

Brillat-Savarin, Jean Anthelme.  Physiologie du goût, ou, Méditations de gastronomie transcendante: ouvrage théorique, historique et à l’ordre du jour (1826) = The physiology of taste, or, Meditations on Transcendental Gastronomy, tr. by M. F. K. Fisher, illustrations by Sylvain Sauvage.  Limited Editions Club, 1949.

Carême, M. A.  L’art de la cuisine française au XIXe siècle (1833) = The Royal Parisian Pastrycook and Confectioner, from the original of M. A. Carême, ed. by John Porter.  F. J. Mason, 1834.

Chesser, Jerald W., and Noel C. Cullen.  The World of Culinary Management: Leadership and Development of Human Resources.  5th ed.  Pearson, 2013.  [First published as The World of Culinary Supervision, Training, and Management.  Prentice Hall, 1996.]

Child, Julia, Louisette Bertholle, and Simone Beck.  Mastering the Art of French Cooking.  Knopf, 1961.

Civitello, Linda.  Cuisine and Culture: A History of Food & People.  Wiley, 2004; 3rd ed., 2011.

Corriher, Shirley O.  Cookwise: The Hows and Whys of Successful Cooking.  William Morrow, 1997.

Culinary Fundamentals, compiled by Culinary Institute of America.  Pearson Prentice Hall, 2006.

David, Elizabeth.  French Provincial Cooking, illustrated by Juliet Renny.  M. Joseph, 1960; reprinted (in “Penguin Twentieth-Century Classics” series), Penguin, 1999.  [Foreword by Julia Child.]

____.  Italian Food, illustrated by Renato Guttuso.  Knopf, 1958; rev. ed., Penguin, 1999.

DeWitt, Dave.  Dishing Up New Mexico: 145 Recipes from the Land of Enchantment, photography by Douglas Merriam.  Story Publishing, [2014].

Drummond, Karen Eich, and Lisa M. Brefere.  Nutrition for Foodservice and Culinary Professionals.  Wiley, 2001; 8th ed., [2014].

Dupree, Nathalie, and Cynthia Graubart.  Mastering the Art of Southern Cooking, photographs by Rick McKee.  Gibbs Smith, 2012.

Edible” [series], ed. by Andrew F. Smith.  Reaktion Books, 2008 -  .

Escoffier, A.  Le guide culinaire = The Complete Guide to the Art of Modern Cookery : The First Translation into English.  Mayflower Books, [1979]; 5th ed., John Wiley, 2011.

Evans, Matthew.  Never Order Chicken on a Monday: Kitchen Chronicles of an Undercover Food Critic.  Random House Australia, 2007.

Fernández-Armesto, Felipe.  Near a Thousand Tables: A History of Food.  Free Press, 2002.

Figoni, Paula.  How Baking Works: Exploring the Fundamentals of Baking Science.  Wiley, 2004; 3rd ed., 2011.

Flay, Bobby, with Stephanie Banyas and Sally Jackson.  Bobby Flay’s Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen; photographs by Ben Fink.  Clarkson Potter/Publishers, 2007.

Folse, John D.  The Encyclopedia of Cajun & Creole Cuisine.  Chef John Folse & Co., 2004.

Food: A Culinary History from Antiquity to the Present, ed. by Jean-Louis Flandrin, Massimo Montanari, and Albert Sonnenfeld; tr. by Clarissa Botsford [et al.].  Columbia, 1999.

Food Culture around the World” series.  ABC-CLIO/Greenwood, 2003-2011.

Friberg, Bo.  The Professional Pastry Chef.  Van Nostrand Reinhold, 1984; 4th ed., with Amy Kemp Friberg, Wiley, 2002.

Garde Manger: The Art and Craft of the Cold Kitchen, [by the] Culinary Institute of America.  Wiley, 2000.

Gisslen, Wayne.  Professional Baking.  Wiley, 1985; 4th ed., 2005.

____.  Professional Cooking.  Wiley, 1983; 5th ed., with a foreword by André J. Cointreau; photography by Gerard Smith, 1999.

Gray, Patience.  Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades, and Apulia, drawings by Corinna Sargood Totnes.  Harper & Row, 1987; pbk ed., Prospect, 2002.

Hamilton, Gabrielle.  Blood, Bones, and Butter: The Inadvertent Education of a Reluctant ChefRandom House, 2011.

Hansen, Bill.  Off-Premise Catering Management.  Wiley, 1995; 3rd ed., by Chris Thomas with Bill Hansen, 2013.

Hazan, Marcella.  The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating, drawings by George Koizumi.  Harper’s Magazine Press, 1973.

____.  Essentials of Classic Italian Cooking, illustrated by Karin Kretschmann.  A. A. Knopf, 1992.

____.  More Classic Italian Cooking.  Knopf, 1978.

Healy, Bruce, and Paul Bugat.  The Art of the Cake: Modern French Baking and Decorating, illustrations by Paul Bugat, photography by Pierre Ginet.  William Morrow, 1999.

Henderson, J. Patrick, and Dellie Rex.  About Wine.  Thompson Delmar Learning, 2007; 2nd ed., 2011.

Heyman, Patricia A.  International Cooking: A Culinary Journey.  Prentice Hall, 2003; 2nd ed., 2012.

Hom, Ken.  Complete Chinese Cookbook.  Firefly, 2011.

In the Hands of a Chef: The Professional Chef’s Guide to Essential Kitchen Tools, [by the] Culinary Institute of America.  Wiley, 2008.

Jaffrey, Madhur.  From Curries to Kebabs: Recipes from the Indian Spice Trail.  Clarkson Potter, 2003.

____.  An Invitation to Indian Cooking.  Knopf, 1973; reprinted, Ecco, 1999.

____.  Madhur Jaffrey’s World Vegetarian.  New York: Clarkson Potter, 1999.

Jenkins, Steven.  Cheese Primer.  Workman, 1996.

Kamozawa, Aki, and H. Alexander Talbot.  Ideas in Food: Great Recipes and Why They Work.  Clarkson Potter, 2010.

Katsigris, Costas, and Mary Porter.  The Bar and Beverage Book: Basics of Profitable Management.  Wiley, 1983; 5th ed., by Costas Katsigris and Chris Thomas, 2012.

Kennedy, Diana.  The Cuisines of Mexico, drawings by Sidonie Coryn.  New York: Harper & Row, 1972; rev. ed., 1986.  Foreword by Craig Claiborne.

____.  Mexican Regional Cooking, [illustrations by Sidonie Coryn and Bernhard H. Wagner].  Harper & Row, 1984.  [Originally published as Recipes from the Regional Cooks of Mexico, 1978.]

____.  The Tortilla Book, drawings by Sidonie Coryn.  Harper & Row, 1975; rev. ed., HarperPerennial, 1991.

Kolpan, Steven, Brian H. Smith, and Michael A. Weiss.  Exploring Wine: The Culinary Institute of America’s Complete Guide to Wines of the World.  Van Nostrand Reinhold, 1996; completely rev. 3rd ed., Wiley, 2010.

Kowalski, John, and the Culinary Institute of America.  The Art of Charcuterie.  John Wiley, 2011.

Labensky, Sarah R., and Alan M. Hause.  On Cooking: Techniques from Expert Chefs, photographs by Richard Embery; drawings by Stacey Winters Quattrone.  Prentice Hall, 1995; 5th ed. updated, subtitled A Textbook of Culinary Fundamentals, also written by Priscilla A. Martel, 2015.

Labensky, Sarah R. [et al.].  On Baking: A Textbook of Baking and Pastry Fundamentals, photographs by Richard Embery, drawings by Stacey Winters Quattrone and William E. Ingram.  Pearson-Prentice Hall, 2005.

Labensky, Steven, Gaye G. Ingram, and Sarah R. Labensky.  The Prentice Hall Essentials Dictionary of Culinary Arts, illustrations by William E. Ingram.  Pearson/Prentice Hall, 2008.

Lewis, Edna.  The Taste of Country Cooking.  Knopf, 1976.

López-Alt, J. Kenji.  The Food Lab: Better Home Cooking through Science.  W. W. North, [2015].

Lynch, Francis Talyn.  The Book of Yields: Accuracy in Food Costing and Purchasing.  8th ed.  John Wiley, 2012.

Maangchi, with Lauren Chattman.  Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook, photographs by Maangchi.  Houghton Mifflin Harcourt, [2015].

McGee, Harold.  On Food and Cooking: The Science and Lore of the Kitchen.  Scribner, 1984; completely revised and updated, 2004.

McWilliams, Margaret, and Holly Heller.  Food around the World: A Cultural Perspective.  Prentice Hall, 2003; 4th ed., Margaret McWilliams as single author, [2014].

The Meat Buyer’s Guide, by the North American Meat Institute.  8th ed.  North American Meat Association, 2014.

Miller, Jack E., Lea R. Dopson, and David K. Hayes.  Food and Beverage Cost Control.  3rd ed.  Wiley, 2005.  1st ed., published as Basic Food and Beverage Cost Control, David K. Hayes, 1994.

Montagné, Prosper.  Larousse Gastronomique.  Larousse, [1938]; Eng. tr., Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, ed. by Joël Robuchon, Clarkson Potter, 2009.

Myhrvold, Nathan, with Chris Young and Maxime Bilet.  Modernist Cuisine, photography by Ryan Matthew Smith and Nathan Myhrvold.  6v.  Cooking Lab, 2011.

Myhrvold, Nathan, with Maxime Bilet.  Modernist Cuisine at Home, photography by Nathan Myhrvold, Melissa Lehuta, and the Cooking Lab photography team.  Cooking Lab, 2012.

Notter, Ewald.  The Art of the Chocolatier: From Classic Confections to Sensational Showpieces, photography by Joe Brooks and Lucy Schaeffer.  John Wiley & Sons, 2011.

____.  The Art of the Confectioner: Sugarwork and Pastillage, photography by Joe Brooks and Lucy Schaeffer.  Wiley, 2012.

Olney, Richard.  Simple French Food.  Atheneum, 1974.

Ono, Tadashi, and Harris Salat.  Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, photography by Todd Coleman.  Ten Speed Press, [2013].

Ottolenghi, Yotam, and Sami Tamimi.  Ottolenghi: The Cookbook.  Ebury, 2008; 1st US ed., Ten Speed Press, [2013].

Peterson, James.  Sauces: Classical and Contemporary Sauce Making.  Van Nostrand Reinhold, 1991; 3rd ed., Wiley, 2008.

Pfeiffer, Jacquy, with Martha Rose Shulman.  The Art of French Pastry, photographs by Paul Strabbing.  Knopf, 2013.

Pilcher, Jeffrey M.  Food in World History.  Routledge, 2006.

Point, Fernand, and Félix Benoît.  Ma gastronomie: Introduction et présentation de Félix Benoît.  Flammarion, 1969; Eng. tr. and adaptation by Frank Kulla and Patricia Shannon Kulla, Lyceum Books, [1974].

Presilla, Maricel E.  Gran Cocina Latina: The Food of Latin America, photographs by Gentl & Hyers/Edge; drawings by Julio Figueroa.  Norton, 2012.

The Professional Chef, prepared by the Culinary Institute of America.  Institutions Magazine, 1962; 9th ed., John Wiley, 2011.

Prudhomme, Paul.  Chef Paul Prudhomme’s Louisiana Kitchen, photography by Tom Jimison.  New York: W. Morrow, 1984.

Reynolds, Dennis E., and Kathleen Wachter Mcclusky.  Foodservice Management Fundamentals.  Wiley, [2013].

Riely, Elizabeth.  The Chef’s Companion: A Concise Dictionary of Culinary Terms, illus. by David Miller.  Van Nostrand Reinhold, 1986; 3rd. ed., J. Wiley, 2003.

Roden, Claudia.  The New Book of Middle Eastern Food.  Rev. ed.  Alfred A. Knopf, [2014]; first ed., published as The Book of Middle Eastern Food, 1968.

Rodgers, Judy.  The Zuni Café Cookbook, photographs by Gentl & Hyers/Edge.  W. W. Norton, 2002.

Ruhlman, Michael.  The Making of a Chef: Mastering Heat at the Culinary Institute of America.  H. Holt, 1997.

Sackett, Lou, and Jaclyn Pestka.  Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation, consulting author Wayne Gisslen, photography by J. Gerard Smith.  John Wiley & Sons, 2011.

Sahni, Julie.  Classic Indian Cooking, illustrations by Marisabina Russo.  William Morrow, 1980.

Sahni, Julie.  Classic Indian Vegetarian and Grain Cooking, illustrations by Richard Pfanz.  Morrow, 1985.

Saulnier, Louis.  La repertoire de la cuisine.  Le Carnet d’Épicure, 1914; Eng. tr., E. Brunet, Allard, 1924; 13th ed., Leon Jaeggi, 1976.

Schmidt, Arno.  Chef’s Book of Formulas, Yields, and Sizes.  Van Nostrand Reinhold, 1990; 3rd ed., Wiley, 2003.

Segnit, Niki.  The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook.  Bloomsbury, 2010; rev. ed., 2012.

Shafia, Louisa.  The New Persian Kitchen, photography by Sara Remington.  Ten Speed Press [2013].

Shock, Patti J., and John M. Stefanelli.  On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs.  J. Wiley, 2001; 2nd ed., also by Cheryl Sgovio, 2011.

Taillevent.  Le Viandier de Taillevent: 14th century cookery, based on the Vatican Library manuscript, Eng. tr., James Prescott.  Alfarhaugr Pub. Society, 1989.

Techniques of Healthy Cooking, by the Culinary Institute of America.  4th ed.  Wiley, 2013.  [Originally published as The Professional Chef’s Techniques of Healthy Cooking, ed. by Mary Deirdre Donovan.  Van Nostrand, 1993.]

Thompson, David.  Thai Food, with photography by Earl Carter.  Ten Speed Press, 2002.

____.  Thai Street Food: Authentic Recipes, Vibrant Traditions, photography by Earl Carter.  Berkeley: Ten Speed, 2009.

Tropp, Barbara.  The Modern Art of Chinese Cooking, illustrated by Bill Chiaravalle ; photography for Allan Rosenberg.  William Morrow, 1982.

Waters, Alice L.  Chez Panisse Café Cookbook, in collaboration with David Tanis and Fritz Streiff; illustrations by David Lance Goines.  HarperCollins, 1999.

White, Jasper.  Jasper White’s Cooking from New England: More than 300 Traditional and Contemporary Recipes, decorative paintings by Deborah Healy, technique drawings by Stephen Schindler.  Harper & Row, 1989.

Willan, Anne.  La Varenne Pratique: The Complete Illustrated Cooking Course, Techniques, Ingredients, and Tools of Classic Modern Cuisine.  Crown, 1989.

Wright, Clifford A.  A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs: With More than 500 Recipes.  Morrow, 1999.