On food and cooking the science and lore of the kitchen ( PDFDrive ) 1537

BooksonFoodandCooking
Behr,E.TheArtfulEater. NewYork:Atlantic
Monthly,1992.
Child, J., and S. Beck.Mastering the Art of
French Cooking. 2 vols. New York: Knopf,
1961,1970.
Davidson,A.TheOxfordCompaniontoFood.
Oxford:OxfordUniv.Press,1999.
Kamman,M.TheNewMakingofaCook.New
York:Morrow,1997.
Keller, T., S. Heller, and M. Ruhlman. The
French Laundry Cookbook. New York:
Artisan,1999.
Mariani, J.The Dictionary of American Food
andDrink.NewYork:Hearst,1994.
Robuchon, J. et al., eds.Larousse
gastronomique.Paris:Larousse,1996.
Steingarten, J.It Must’ve Been Something I
Ate.NewYork:Knopf,2002.
———.The Man Who Ate Everything. New
York:Knopf,1998.
Stobart,T.TheCook’sEncyclopedia. London:


Papermac,1982.
Weinzweig, A. Zingerman’s Guide to Good
Eating.Boston:HoughtonMifflin,2003.
Willan, A. La Varenne Pratique. New York:
Crown,1989.
WordMeaningsandEtymologies
Battaglia, S., ed.Grande dizionario della

lingua italiana. 21 vols. Turin: Unione
tipograficoeditricetorinese,19612002.
Bloch, O.Dictionnaire ộtymologique de la
langue franỗaise. 5th ed. Paris: Presses
universitaires,1968.
Oxford English Dictionary. 2nd ed. 20 vols.
Oxford:Clarendon,1989.
Watkins,
C. The American Heritage
Dictionary of Indo-European Roots. 2nd ed.
Boston:HoughtonMifflin,2000.
Writings on Food Science for the General
Reader
Barham, P. The Science of Cooking. Berlin:
Springer-Verlag,2001.