WBaking With Julia is an American television cooking program produced by Julia Child and the name of the book which accompanied the series. Each episode featured one pastry chef or baker who demonstrates professional techniques that can be performed in a home kitchen. It was taped primarily in Child's Cambridge, Massachusetts house and was aired over four television seasons from 1997 to 1999; it is still occasionally aired in reruns on Create on PBS digital stations.
WThe Barbecue Bible by Steven Raichlen, is the flagship title in a series of cookbooks written on grilling, barbecue, and other forms of outdoor cooking. Rather than focusing specifically on one style of barbecue, Raichlen documented four years worth of travels along what he considered the great "barbecue belts" in the world, which he categorized as North America/Caribbean, South America, Central Asia/Middle East, Mediterranean Europe, the western regions of Africa from Morocco to South Africa, and the eastern Pacific Rim from Korea to Indonesia. In addition to grill recipes for both meat and vegetables, the book includes substantial information on side dishes, drinks, and desserts, as well as numerous sidebars detailing Raichlen's experiences while researching the book.
WThe Big Oyster: History on the Half Shell is a book by Mark Kurlansky. It follows the history of New York City and the renowned oyster beds in the Hudson River estuary.
WThe Bloodless Revolution: Radical Vegetarianism and the Discovery of India is a 2006 non-fiction book by English author Tristram Stuart. It was published in the United States as The Bloodless Revolution: A Cultural History of Vegetarianism From 1600 to Modern Times.
WCheese: A Global History is a non-fiction account of cheese in history and literature by Andrew Dalby. The book explores accounts of cheese in fiction and through historical records, beginning from its unrecorded discovery but with emphasis on more recent developments. It discusses aspects of culture and language as they relate to cheese.
WCocina is a Colombian-based monthly magazine published by Publicaciones Semana S.A.. It features recipes, cooking tips, culinary tourism information, restaurant reviews, chefs, wine pairings and seasonal/holiday content going beyond the typical and traditional Colombian cuisine while still paying homage to them in certain issues.
WConsider the Oyster is a book by M. F. K. Fisher that deals in the history, preparation and eating of oysters. The work was first published in the United States in 1941 and has been in print ever since.
WCooked: A Natural History of Transformation is a 2013 book by Michael Pollan. It details Pollan's attempt to learn how to cook several different foods, including barbecue pork, bread, and cheese. He said he wanted to further his culinary education to better feed his family and connect with his teenage son. In Cooked, Pollan asserts that cooking helped modern man evolve and become culturally sophisticated. The book is divided into four sections—Earth, Air, Fire, and Water—and he details how they influence the cooking process.
WCooking Light was an American monthly food and lifestyle magazine founded in 1987 and active until December 2018. It was owned by Meredith Corporation. Each month, the magazine included approximately 100 original recipes as well as editorial content covering food trends, fitness tips, and other culinary and health-related news.
WLa cuisine en dix minutes, ou l'Adaptation au rhythme moderne by Édouard de Pomiane, published in 1930, was an early and influential title on the subject of convenience cooking. It attempted to render many of the basic techniques of classic French cooking into a quick form for people who did not have time to cook.
WCuisines of the Axis of Evil and Other Irritating States: A Dinner Party Approach to International Relations is a political satire-based cook book written with a left-leaning point of view authored by C. Christine Fair. Inspired by George W. Bush's 2002 State of the Union address, the book utilizes recipes for dishes from the so-called Axis of Evil countries such as Iran, Iraq and North Korea as well as other nations such as Cuba, Israel and the United States mixed with political humor.
WCurry in the Crown: The Story of Britain's Favourite Dish is a 1999 book written by Shrabani Basu. The book discusses how Indian food became a million dollar business in the United Kingdom.
WDelia Smith's Cookery Course is a book, first published in the 1970s, by British chef Delia Smith. The book, reprinted many times, helped establish Smith's reputation as a leading cookery writer in the UK.
WThe Eat-A-Bug Cookbook is an insect cookbook by David George Gordon.
WEveryday Food from the test kitchens of Martha Stewart Living was a digest size cooking magazine and PBS public television program published and produced by Martha Stewart Living Omnimedia (MSLO). Both feature quick and easy recipes targeted at supermarket shoppers and the everyday cook.
WFeast, Food & Love, also known as Party, Food & Love, is a cookbook co-compiled by Swedish author Camilla Läckberg and chef Christian Hellberg.
WFlavours from Fjällbacka is a cookbook by author Camilla Läckberg and chef Christian Hellberg, who both grew up in Fjällbacka, a municipality in Sweden that provides the theme of the book.
WFood Rules: An Eater's Manual is a 2009 book by Michael Pollan. It offers 64 rules on eating based on his previous book In Defense of Food in three sections: Eat food, mostly plants, not too much. The book attributes the "diseases of affluence", to the so-called "Western Diet" of processed meats and food products, and offers its rules as a remedy to the problem.
WFork Me, Spoon Me: The sensual cookbook is a cookbook by Amy Reiley. It was published in 2006 by Life of Reiley, the author's publishing, consulting and speaking company.
WGordon Ramsay's Ultimate Fit Food is a cookbook written by chef Gordon Ramsay. The book is collection of food recipes for the purpose of cooking and eating.
WGreat Food, All Day Long: Cook Splendidly, Eat Smart (2010) is Maya Angelou's second cookbook. A follow-up to Hallelujah! The Welcome Table (2004), Great Food, All Day Long similarly combines recipes and autobiographical sketches about how Angelou lost weight by eating smaller portions of satisfying meals. Her focus in this book is weight loss through portion control and flavor.
WThe Grocer's Encyclopedia is a book about the growing, preparation, and marketing of foods that was written and published by Artemas Ward, an author and an advertising and marketing innovator who also developed several other successful businesses that brought him great wealth with which he was very generous, becoming noted as a philanthropist.
WHellbent for Cooking: The Heavy Metal Cookbook (978-09796163-7-2) is a cookbook by Annick Giroux. It contains 101 recipes by metal bands from 32 countries. The book was published in December 2009 by Bazillion Points.
WHorsemen of the Esophagus by Jason Fagone is a nonfiction book about the sport of competitive eating and the outsized American appetite. Horsemen follows three American "gurgitators" during a year on the pro eating circuit: Ohio housepainter David "Coondog" O'Karma, South Jersey truck driver Bill "El Wingador" Simmons, and Manhattan day-trader Tim "Eater X" Janus. Horseman makes stops at 27 competitive eating contests around the world, including the Nathan's Famous Hot Dog Eating Contest at Coney Island and includes an interview with Nathan's champion at the time, Takeru Kobayashi.
WHow to Cook in Palestine is a 1936 cookbook written by Dr. Erna Meyer and published by the Women's International Zionist Organization (WIZO), and is widely considered the first Jewish cookbook printed in Palestine during the British Mandate. The book urged immigrant housewives to use local ingredients including eggplant, vegetable marrow, ketchup, and olive oil that were widely available in Eretz Israel. For example, the book states:"The Palestinian housewife, whose duty is to support home industries, naturally buys Tnuva butter, but if for reasons of economy she cannot do so, why should the only alternative be to buy foreign butter or margarine when there are such excellent vegetable fats produced locally?"
WJulia's Kitchen Wisdom is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, 'Julie and Julia'.
WThe Kind Diet: A Simple Guide to Feeling Great, Losing Weight and Saving the Planet is a vegan cookbook written by actress and animal rights activist Alicia Silverstone.
WKitchen Con: Writing on the Restaurant Racket is a book about the restaurant business written by restaurant critic Trevor White, who is also the editor of The Dubliner Magazine and of a restaurant guide in Ireland - The Dubliner 100 Best Restaurants. The title of the book is a reference to Kitchen Confidential by Anthony Bourdain. In the book, White describes how he believes that diners are routinely duped, with reference to his own career and to some of the bigger names in what he calls "the racket", including Gordon Ramsay, Jean-Christophe Novelli and the Michelin Guide.
WKitchen Confidential: Adventures in the Culinary Underbelly is a New York Times bestselling non-fiction book written by American chef Anthony Bourdain, first published in 2000. In 2018, it topped the New York Times non-fiction paperback and non-fiction combined e-book & print lists.
WMan Eating Bugs: The Art and Science of Eating Insects is a non-fiction book by Peter Menzel and Faith D'Alusio.
WMeatpaper was an American magazine devoted to meat that was published between 2006 and 2013. The publication covered the ethics, aesthetics, and cultural significance of meat, and is more akin to an art journal than a usual food and drink magazine.
WMemories with Food at Gipsy House is a collection of anecdotes and recipes by Roald Dahl and his second wife, Felicity, first published in 1991.
WThe Moosewood Cookbook is a vegetarian cookbook written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original First Edition, self-published in 1974 by Moosewood, was a spiral bound paper-covered book, with photographs of the restaurant staff, with illustrations hand-drawn and text hand-written by Molly Katzen. It was printed by the Glad Day Press in Ithaca. The full title of the self-published edition was The Moosewood Cookbook, Recipes from Moosewood Restaurant in the Dewitt Mall, Ithaca, New York. The book was then picked up by the then-fledgling Ten Speed Press in California, whose edition was given a different cover and hand-lettered and illustrated by Katzen.
WQuarterly Review of Wines, abbreviated QRW, is a U.S. quarterly publication with an emphasis on wine, food and travel. Published by Richard L. Elia, the first issue was released in 1977. QRW contributors include Michael Broadbent MW, David Peppercorn MW, Serena Sutcliffe MW. Clive Coates MW, Rosemary George MW, Ed McCarthy, Jacqueline Friedrich, Burton Anderson and Gerald D. Boyd. On 1 November 2011, the magazine discontinued its print version and went online.
WRelish is an American cooking, food, and lifestyle magazine, website, and cooking show founded in 2006. Each month, the magazine features articles on cooking, dining, recipes, and entertaining.
WRestaurant magazine is a British magazine aimed at chefs, restaurant proprietors and other catering professionals that concentrates on the fine dining end of the restaurant industry.
WRestaurant Insider is a monthly culinary magazine that conducts in-depth profiles on the restaurant industry's best known chefs and restaurateurs. The magazine began publishing in April 2005 as a trade-only magazine and has expanded to include newsstand availability, presence at food festivals, trade shows, and through online marketing.
WThe Revolution Will Not Be Microwaved: Inside America's Underground Food Movements is a 2003 book by food activist Sandor Katz that examines how contemporary food production differs drastically from our recent past. The author challenges the corporate food industry as well as the way we think about food. He suggests how traditional cultural practices of sustainable agriculture might subvert the corporate farm system.
WSave the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen is a book published by Canadian journalist David Sax about the decline of the Jewish delicatessen.
WSommelier India - The Wine Magazine is an Indian wine magazine dedicated to wine and the culture surrounding wine. The magazine was founded by Reva K. Singh and Shiv Bir Singh. International and Indian wine writers contribute to Sommelier India. This includes two Master of Wine one of whom is wine writer and critic Jancis Robinson. The magazine has been in publication since September 2005. Each issue is approximately 80 pages and is written by Indian and International wine writers.
WThe Telling Room: A Tale of Love, Betrayal, Revenge, and the World's Greatest Piece of Cheese is a book by Michael Paterniti about a Spanish cheese, Páramo de Guzmán, and its maker, first published in July 2013. It was featured on BBC Radio 4's Book of the Week during January 2014.
WTrends in Food Science and Technology is a monthly peer-reviewed review journal covering food science and technology. It is an official publication of the European Federation of Food Science and Technology and of the International Union of Food Science and Technology. The editor-in-chief is Paul Finglas.
WTurning the Tables: Restaurants and the Rise of the American Middle Class, 1880–1920 is a 2011 book by Andrew P. Haley, an assistant professor of American cultural history at the University of Southern Mississippi.
WThe Way To Cook is a cookbook and series of instructional videos written by the television personality and cooking teacher Julia Child; Child saw it as her magnum opus and considered it the culmination of her career as a cooking teacher. The book was published by Knopf, the firm that published almost all of Child's work from the beginning to the end of her career. The video series was produced with and marketed by the WGBH Educational Foundation in Boston but was shot at Child's home in Santa Barbara, California.
WWild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a 2003 book by Sandor Katz that discusses the ancient practice of fermentation. While most of the conventional literature assumes the use of modern technology, Wild Fermentation focuses more on the practice and culture of fermenting food.
WThe World's Drinks And How To Mix Them is a cocktail manual by William "Cocktail" Boothby originally published in 1900, with revised editions in 1908, 1930 and 1934. The publisher was the Palace Hotel in San Francisco, where Boothby worked.