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More Than a Cookbook

Cathy Howell
Manager, Technical Services

As the manager of a department that orders all the new books for the library I see a lot of titles.  But anytime a “more than a cookbook” comes through I always take notice.

These are a mix of books that are biographical in nature with recipes thrown in.  By chefs, food critics, home cooks or cookery students, It is always interesting hearing how they use food, create dishes and explore the culinary world.  I am hopeful that one day it will inspire me to do a little bit extra.

A homemade life : stories and recipes from my kitchen table
by Wizenberg, Molly.

Length: xi, 320 p. :

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Publisher: Simon & Schuster, New York : 2009.
by Wizenberg, Molly.

Length: xi, 320 p. :

Subjects:

Publisher: Simon & Schuster, New York : 2009.
Beaten, seared, and sauced : on becoming a chef at the Culinary Institute of America
by Dixon, Jonathan.

Length: 266 p. ;

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Publisher: Clarkson Potter, New York : c2011.
by Dixon, Jonathan.

Length: 266 p. ;

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Publisher: Clarkson Potter, New York : c2011.
Blood, bones & butter : the inadvertent education of a reluctant chef
by Hamilton, Gabrielle.

Length: 291 p. ;

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Publisher: Random House, New York : c2011.
by Hamilton, Gabrielle.

Length: 291 p. ;

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Publisher: Random House, New York : c2011.
Garlic and sapphires : the secret life of a critic in disguise
by Reichl, Ruth.

Length: 333 p. ;

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Publisher: Penguin Press, New York : 2005.
by Reichl, Ruth.

Length: 333 p. ;

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Publisher: Penguin Press, New York : 2005.
Heat : an amateur's adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany
by Buford, Bill.

Length: 318 p. ;

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Publisher: Alfred A. Knopf, New York : 2006.
by Buford, Bill.

Length: 318 p. ;

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Publisher: Alfred A. Knopf, New York : 2006.
Kitchen confidential : adventures in the culinary underbelly
by Bourdain, Anthony.

Length: x, 307 p. ;

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Publisher: Bloomsbury, New York, NY : c2000.
by Bourdain, Anthony.

Length: x, 307 p. ;

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Publisher: Bloomsbury, New York, NY : c2000.
Medium raw : a bloody valentine to the world of food and the people who cook
by Bourdain, Anthony.

Length: xviii, 281 p. ;

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Publisher: Ecco Press, New York, NY : 2010.
by Bourdain, Anthony.

Length: xviii, 281 p. ;

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Publisher: Ecco Press, New York, NY : 2010.
Tender at the bone : growing up at the table
by Reichl, Ruth.

Length: x, 282 p. ;

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Publisher: Broadway Books, New York : 1999.
by Reichl, Ruth.

Length: x, 282 p. ;

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Publisher: Broadway Books, New York : 1999.
The art of eating in : how I learned to stop spending and love the stove
by Erway, Cathy.

Length: xiii, 320 p. :

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Publisher: Gotham Books, New York, N.Y. : 2010.
by Erway, Cathy.

Length: xiii, 320 p. :

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Publisher: Gotham Books, New York, N.Y. : 2010.
The kitchen counter cooking school : how a few simple lessons transformed nine culinary novices into fearless home cooks
by Flinn, Kathleen.

Length: xiii, 285 p. :

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Publisher: Viking, New York : 2011.
by Flinn, Kathleen.

Length: xiii, 285 p. :

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Publisher: Viking, New York : 2011.
The man who ate everything : and other gastronomic feats, disputes, and pleasurable pursuits
by Steingarten, Jeffrey.

Length: 514 p. ;

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Publisher: Knopf, New York : 1997.
by Steingarten, Jeffrey.

Length: 514 p. ;

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Publisher: Knopf, New York : 1997.
The sharper your knife, the less you cry : love, laughter, and tears at the world's most famous cooking school
by Flinn, Kathleen.

Length: xii, 285 p. ;

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Publisher: Viking, New York : 2007.
by Flinn, Kathleen.

Length: xii, 285 p. ;

Subjects:

Publisher: Viking, New York : 2007.