Category: Bibliography – Food and Cookbooks
To browse our complete collection of cookbooks, view the Wine History Project's catalog on Library Thing.
The Sifter: Animal, Vegetable or Website?
“The Sifter” is a catalog and multilingual database of more than 1,000 years of culinary history found in American and European cookbooks.Read More
Archive of local cookbooks that memorialize local recipes and chefs.Read More
Cook Book Review The Daily Grind by Jensen Lorenzen
The Daily Grind from the Larder Meat Company – Ground Beef Recipes and More! From the Larder...Read More
Book Review: Dining Out in SLO County 1994
Jill Anderson, former restaurant reviewer for the San Luis Obispo Telegram-Tribune describes fifty 1994 restaurants in SLO County.Read More
Hearst Castle Fare – What were they eating in the Castle?
William Randolph Hearst, Jr. describes his father’s dining in the castle with menus from the 1940s.Read More
Book Review: Chocolate: A Bittersweet Saga of Light and Dark by Mort Rosenblum
Mort Rosenblum, former editor of the International Herald Tribune and passionate chocolate lover, explores the methods of making individual chocolates as well as the chocolate empires of Hershey, Godiva, and Valrhona on the light side.Read More
Book Review: Olives: The Life and Lore of a Noble Fruit by Mort Rosenblum
Mort Rosenblum, former editor of the International Herald Tribune, journeys to Andalusia, the Holy Land, Tunisia and Morocco, the Greek Islands, Bosnia, Italy, Mexico, and California to tell the story of the olive, the growers, the olive oil makers and those who share his passion.Read More