Incoming Resources
- Extreme cuisine, the weird & wonderful foods that people eat, by Jerry Hopkins ; foreword by Anthony Bourdain ; photographs by Michael Freeman
- Van Gogh's table at the Auberge Ravoux, Alexandra Leaf and Fred Leeman ; design by Birgitta Ralston ; photographs by Fredéric Lebain
- Anthony Bourdain : a cook's tour
- Twain's feast, searching for America's lost foods in the footsteps of Samuel Clemens, Andrew Beahrs
- The seasoned life, food, family, faith, and the joy of eating well, Ayesh Alexander Curry
- No passport required with Marcus Samuelsson, directed by Joanna Forscher, Nick August-Perna, Chloe Chapman ; produced by Mark W. Olsen, Season 2
- Anthony Bourdain : a cook's tour
- Love in a dish, and other culinary delights, M.F.K. Fisher ; selected by Anne Zimmerman
- Gabrielle Hamilton, the mind of a chef, season 4, a production of Zero Point Zero Production, Inc ; WGBH ; executive producers, Anthony Bourdain, Joe Caterini, Christopher Collins, Michael Steed, and Lydia Tenaglia
- The whiskey cookbook, sensational tasting notes and pairings for bourbon, rye, scotch, and single malts, Richard Thomas
- The best American food writing 2023, edited and with an introduction by Mark Bittman ; Silvia Killingsworth, series editor
- A moveable feast with fine cooking, Season 5
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Chew, written & lettered by John Layman ; drawn & coloured by Rob Guillory
- The best American food writing 2021, edited and with an introduction by Gabrielle Hamilton ; Silvia Killingsworth, series editor
- Lost feast, culinary extinction and the future of food, Lenore Newman
- No passport required, a production of Vox Media for PBS ; directed by Lauren Thompson, Anna Chai ; executive producers, Marty Moe, Chad Mumm, Amanda Kludt, Jim Bankoff, Joanna Forscher, and Lauren Thompson ; host and executive producer, Marcus Samuelsson
- Something old, something new, classic recipes revised, Tamar Adler ; foreword by Mimi Sheraton
- Made in Spain, a production of ThinkFoodGroup and José Andrés Productions ; directors, Paul Swensen and Dominick Ciardiello ; writer, Richard Wolffe, Season 2
- Williams-Sonoma wine & food, a new look at flavor, Joshua Wesson ; general editor, Chuck Williams ; recipes, Coleen and Bob Simmons ; photographs Tucker + Hossler
- American pie, slices of life (and pie) from America's back roads, Pascale LeDraoulec
- Eating with Peter, a life of delicious adventures : stories and recipes, Susan Buckley ; illustrations by Dana Catharine
- The mind of a chef, a production of Zero Point Zero Production, Inc. ; executive producers, Anthony Bourdain, Joe Caterini, Christopher Collins, and Lydia Tenaglia, Season 1
- Provence of Alain Ducasse, Alain Ducasse and François Simon
- Eating for beginners, an education in the pleasures of food from chefs, farmers, and one picky kid, Melanie Rehak
- The cassoulet saved our marriage, true tales of food, family, and how we learn to eat, edited by Caroline M. Grant & Lisa Catherine Harper
- My last supper, 50 great chefs and their final meals : portraits, interviews, and recipes, Melanie Dunea ; introduction by Anthony Bourdain
- Cocinas del mundo, la guía para los apasionados de la gastronomía, [traducción, Bettina Batalla, Carmen Gómez Aragón, Jaume Muñoz]
- Geology you can gobble, Jessie Alkire
- How to cook a wolf, M.F.K. Fisher
- Best American food writing 2018, edited and with an introduction by Ruth Reichl
- Eat more better, how to make every bite more delicious, Dan Pashman, creator and host of The sporkful ; illustrations by Alex Eben Meyer
- Moveable feast with Fine cooking, a production of WGBH and Fine Cooking Magazine, Season 3
- The best American food writing 2020, edited and with an introduction by J. Kenji López-Alt ; Silvia Killingsworth, series editor
- Edward Lee, the mind of a chef, season 3, a production of Zero Point Zero Production, Inc ; WGBH ; executive producers, Anthony Bourdain, Joe Caterini, Christopher Collins, and Lydia Tenaglia
- A glutton for punishment, confessions of a mercenary eater, Jay Jacobs
- The slow food story, politics and pleasure, Geoff Andrews
- Stories from the kitchen, edited by Diana Secker Tesdell
- Find your true fork, Wanderlust : journeys in healthy, delicious, and ethical eating, Jeff Krasno with Maria Zizka & Grace Edquist
- Cooking from the farmers' market, foreword, Jennifer Maiser ; recipes, Tasha De Serio & Jodi Liano ; photographs, Maren Caruso
- From scratch, adventures in harvesting, hunting, fishing, and foraging on a fragile planet, David Moscow & Jon Moscow
- THE PHYSIOLOGY OF TASTE, OR, MEDITATIONS ON TRANSCENDENTAL GASTRONOMY /, OR, MEDITATIONS ON TRANSCENDENTAL GASTRONOMY, Jean Anthelme Brillat-Savarin ; translated and edited by M.F.K. Fisher ; with an introduction by Bill Buford
- Jay Rayner's last supper, one meal, a lifetime in the making, Jay Rayner
- The mind of a chef, Zero Point Zero Production, Inc. ; WGBH ; executive producers, Anthony Bourdain, Joe Caterini, Christopher Collins, Michael Steed, and Lydia Tenaglia, Season 4
- Taste, one palate's journey through the world's greatest dishes, David Rosengarten
- Technology you can taste, Jesse Alkire
- Alice Waters and her delicious revolution, a production of Thirteen Productions LLC's American masters for WNET ; written, produced and directed by Doug Hamilton
- Why you eat what you eat, the science behind our relationship with food, Rachel Herz, PhD
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- French lessons, adventures with knife, fork, and corkscrew, Peter Mayle