Books by Our Members and Speakers
Culinary Biographies, by Alice Arndt.
Keeping House: Women's Lives in Western Pennsylvania 1790-1850, and Pickles and pretzels: Pennsylvania's world of food, by Virginia K. Bartlett
From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston,by Linda Bassett
Heirloom Baking with the Brass Sisters
, by Marilyn and Sheila Brass
Eating as I Go; Scenes from America and Abroad by Doris Friedensohn
From Hardtack to Home Fries, by Barbara Haber.
The Way We Cook: Recipes from the New American Kitchen,by Sheryl Julian and Julie Riven.
Hunger Report 1995: The Alan Shawn Feinstein World Hunger Program, Brown University, Providence, Rhode Island by Ellen Messer
Saltwater Foodways, and Food History News, by Sandra L. Oliver.
Just Two More Bites! Helping Picky Eaters Say Yes to Food by Linda Piette, MS, RD .
Of Sugar and Snow: A History of Ice Cream Making, Jeri Quinzio, University of California Press (May, 2009)
Ice cream: The Ultimate Cold comfort, Jeri Quinzio, Brick Tower Books (December 25, 2006)
Chef's Companion: A Culinary Dictionary, and Feast of Fruits, by Elizabeth Riely
Untangling My Chopsticks, by Victoria Abbott Ricciardi
Dinner For Dickins: The Culinary History Of Mrs Charles Dickens' Menu Books,
by Susan M. Rossi-Wilcox
Real American Food: A Culinary Tour of the United States, [Burt Wolf co-author], and The Encyclopedia of Junk Food and Fast Food, and The Turkey: An American Story only the latest by Andrew F. Smith.
Savoring the Past, by Barbara Ketcham Wheaton
Apples of Gold in Settings of Silver; Stories of Dinner As a Work of Art, by Carolin C. Young
The American History Cookbook, and The American Ethnic Cookbook for Students, by Mark H. Zanger.
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