Modernist Cuisine: French-Influenced, Of Course (Hint: “Cuisine”) September 17, 2011November 22, 2024

The Bibliothèque Nationale de France and Me, Etc. August 26, 2011November 25, 2024

The Cookbooks on Their Shelves: The First English-Language French Cookbooks in the United States, or, Who was Sulpice Barué? May 17, 2011November 25, 2024

Auguste Escoffier: Le Guide Culinaire, Revised May 16, 2011November 26, 2024

Peregrinations and Pilgrimages: Egeria and the Flour Soup September 30, 2010July 31, 2015

No More “Cookery”: New Library of Congress Subject Heading July 22, 2010November 28, 2024

From Mother Russia with Love: The Domostroi March 29, 2010December 1, 2024

Lent, According to American Cookery, the Magazine, That is February 26, 2010December 1, 2024

Food Studies: A How-To Guidebook, a Bit Underdone February 23, 2010December 1, 2024

Jane Carson’s Colonial Virginia Cookery: Procedures, Equipment, and Ingredients in Colonial Cooking December 4, 2009December 2, 2024

No Thanks to Marco Polo: An Encyclopedia of Italy’s Pasta Shapes November 6, 2009November 22, 2024

A Honey of a Bibliography October 2, 2009December 5, 2024