The African-American Kitchen: cooking from our heritage by 
The Bordello Cookbook by
Jo Foxworth puts her amusing spin on these turn-of-the century boss ladies, a formidable stripe of CEO exploiting the area of business that was open to them at the time - the sex trade. The text is a delightful introduction to these unique female executives - the houses they ran, the girls they employed, the jobs they attracted and the many-splendored talents that won them wealth and stardom in their day.
The Bordello Cookbook explores the primrose paths leading up to their un-homelike houses - mostly mansions of unalloyed gaudery and glitz. It looks in on their adventures with custumers, press, politicians, "do-gooders" and police. Best of all, it serves up a brand new repertoire of recipes for food with a passion - recipes for today inspired by delicious indulgences of the past. All are handily in sync with current tastes, trends, and technology. Some of the menus and recipes in The Bordello Cookbook replicate what was served in those luxurious houses, where twenty-four hour gourmet kitchens were another major attraction. Most are Jeanne Bauer originals, inspired by the flash and flair of the madams and their show-off chefs. Some are simple, nostalgic dishes from places that were more exuberant than elegant. Others are festive offerings created for life's milestone occasions: holidays, birthdays, weddings, even funerals. After all, the ladies of the evening were touched by the milestones, too.
Bound to the Fire: how Virginia's enslaved cooks helped invent American cuisine by 
The Cultural Politics of Food and Eating by 
How the Other Half Ate: A History of Working-Class Meals at the Turn of the Century by 
Jubilee: recipes from two centuries of African American cooking by 
Kitchen Literacy: how we lost knowledge of where food comes from and why we need to get it back by 
Manly Meals and Mom's Home Cooking: cookbooks and gender in modern America by
Also an ebook accessible through the link.
The Menial Art of Cooking: archaeological studies of cooking and food preparation by 
The Omnivore's Dilemma: natural history of four meals by 
Stand Facing the Stove: the story of the women who gave America the Joy of cooking by 
A Taste of Power: food and American identities by 
Tasting Food, Tasting Freedom: excursions into eating, culture, and the past by 
Wild Rice Cooking: harvesting, history, natural history, and lore with 80 recipes by 
The World on a Plate: 40 cuisines, 100 recipes, and the stories behind them by 
You Eat What You Are: people, culture and food traditions by 
Around the Table of the Romans by 
Art, Culture, and Cuisine: ancient and medieval gastronomy by 
Chop Suey: a Cultural History of Chinese Food in the United States by 
Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking by 
The Cooking Gene: a journey through African American culinary history in the Old South by 
Cooking Lessons: the politics of gender and food by 
Cooking up the Past: food and culinary practices in the Neolithic and Bronze Age Aegean by 
Cuisine and Empire: cooking in world history by 
Dinner Roles: American women and culinary culture by 
Food, an authoritative and visual history and dictionary of the foods of the world by 
Food on the Frontier: Minnesota cooking from 1850 to 1900, with selected recipes by 
Global Jewish Foodways: a history by
An exploration of the many facets of the global history of Jewish food when Jews struggled with, embraced, modified, or rejected the foods and foodways which surrounded them, from Renaissance Italy to the post-World War II era in Israel, Argentina and the United States.
A History of Cooks and Cooking by 
In Her Kitchen: stories and recipes from grandmas around the World by 
Italian Cuisine: a cultural history by 
Siren Feasts: a history of food and gastronomy in Greece by 
Victuals: an Appalachian journey, with recipes by 
The British table: a new look at the traditional cooking of England, Scotland, and Wales by 
Burn the Ice: the American culinary revolution and its end by 
Catching Fire: how cooking made us human by 
Cooking in America, 1840-1945 by 
Cooking in Europe, 1250-1650 by 
Culinary Ephemera: An Illustrated History by
This extraordinary collection, a trove of enchanting designs, appealing colors, and forgotten motifs that stir the imagination, features an unprecedented assortment of ephemera, or paper collectibles, related to food. It includes images of postcards, match covers, menus, labels, posters, brochures, valentines, packaging, advertisements, and other materials from nineteenth- and twentieth-century America. Internationally acclaimed food historian William Woys Weaver takes us on a lively tour through this dazzling collection in which each piece tells a new story about food and the past. Packed with fascinating history, the volume is the first serious attempt to organize culinary ephemera into categories, making it useful for food lovers, collectors, designers, and curators alike. Much more than a catalog, Culinary Ephemera follows this paper trail to broader themes in American social history such as diet and health, alcoholic beverages, and Americans abroad. It is a collection that, as Weaver notes, will "transport us into the vicarious worlds of dinners past, brushing elbows with the reality of another time, another place, another human condition.
Curry: a global history by 
Early French Cookery: sources, history, original recipes and modern adaptations by 
Finding the Flavors We Lost: from bread to bourbon, how artisans reclaimed American food by 
Foodways and Daily Life in Medieval Anatolia: A New Social History by 
From Hardtack to Home Fries: an uncommon history of American cooks and meals by 
Hog and Hominy: soul food from Africa to America by 
Let the Meatballs Rest: And Other Stories About Food and Culture by
Known for his entertaining investigations into culinary practice, Massimo Montanari turns his hungry eye to the phenomenon of food culture, food lore, cooking methods, and eating habits throughout history.
Planet Taco: a global history of Mexican food by 
Pot Roast, Politics, and Ants in the Pantry: Missouri's cookbook heritage by 
Rare Bits: unusual origins of popular recipes by 
Savage Barbecue: Race, Culture, and the Invention of America's First Food by 
To Live and Dine in Dixie: the evolution of urban food culture in the Jim Crow South by 
Plain Southern Eating: from the reminiscences of A.L. Tommie Bass, herbalist by Foods of the World was a series of 27 James Beard award-winning cookbooks published by Time-Life, beginning in 1968 and extending through the late 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.
Each volume came in two parts—the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book.
American cooking: New England, with supplementary chapters on the cooking of eastern Canada by 
