Incoming Resources
- The artful eater, a gourmet investigates the ingredients of great food, Edward Behr ; with illustrations by the author
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- A cook's tour, in search of the perfect meal, Anthony Bourdain
- Between meals, an appetite for Paris, A.J. Liebling ; with an introduction by James Salter
- Strange foods, bush meat, bats, and butterflies, by Jerry Hopkins ; with photographs by Michael Freeman
- A goose in Toulouse, and other culinary adventures in France, Mort Rosenblum
- The elements of taste, Gray Kunz and Peter Kaminsky ; photographs by André Baranowski ; foreword by Bryan Miller
- The physiology of taste, or, Meditations on transcendental gastronomy, by Jean Anthelme Brillat-Savarin ; translated from the French by M.F.K. Fisher ; with drawings and color lithographs by Wayne Thiebaud = Physiologie du goût, ou, Méditations de gastronomie transcendante (1825)