The United States of Arugula (57 page)

Guérard, Michel.
Michel Guérard’s Cuisine Minceur.
Translated by Narcisse Chamberlain. New York: William Morrow & Company, 1976.

Halm, Meesha.
The Balsamic Vinegar Cookbook.
San Francisco: Collins, 1996.

Hazan, Marcella.
The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating.
New York: Harper’s Magazine Press, 1973.

Hazan, Marcella.
The Essentials of Classic Italian Cooking.
New York: Alfred A. Knopf, 1992.

Hess, John L., and Karen Hess.
The Taste of America.
Champaign, IL: University of Illinois Press, 2000.

Hesser, Amanda. “Under the Toque: ‘Here’s Emeril!’ Where’s the Chef?”
The New York Times
, November 4, 1998.

Jacobs, Jay.
A Glutton for Punishment: Confessions of a Mercenary Eater.
New York: Atlantic Monthly Press, 1990.

Jacobs, Jay.
New York à la Carte: Cooking with the Great Chefs.
New York: McGraw-Hill, 1978.

Jenkins, Steven.
Cheese Primer.
New York: Workman, 1996.

Jones, Evan.
American Food: The Gastronomic Story.
New York: Random House, 1974.

Jones, Evan.
Epicurean Delight: The Life and Times of James Beard.
New York: Alfred A. Knopf, 1990.

Kafka, Barbara.
Food for Friends.
New York: Wings Books, 1984.

Kafka, Barbara.
The Opinionated Palate: Passions and Peeves on Eating and Food.
New York: William Morrow & Company, 1992.

Kafka, Barbara,
James Beard Celebration Cookbook: Memories & Recipes from His Friends.
New York: William Morrow & Company, 1990.

Katzen, Mollie.
The Enchanted Broccoli Forest.
Berkeley: Ten Speed Press, 1982.

Katzen, Mollie.
The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York.
Berkeley: Ten Speed Press, 1977.

Keller, Thomas, with Susie Heller and Michael Ruhlman.
The French Laundry Cookbook.
New York: Artisan, 1999.

Kennedy, Diana.
The Cuisines of Mexico.
New York: Harper & Row, 1972.

Kennedy, Diana.
My Mexico: A Culinary Odyssey with More Than 300 Recipes.
New York: Clarkson Potter, 1998.

Kerr, Graham.
The Graham Kerr Cookbook by the Galloping Gourmet.
New York: Doubleday, 1969.

Kuh, Patric.
The Last Days of Haute Cuisine: America’s Culinary Revolution.
New York: Penguin, 2001.

Lang, George.
Nobody Knows the Truffles I’ve Seen.
New York: Alfred A. Knopf, 1999.

Lappé, Frances Moore.
Diet for a Small Planet.
New York: Ballantine Books, 1971.

Lawler, Edmund.
Charlie Trotter’s: An Insider’s Look at the Famed Restaurant and Its Cuisine.
New York: Lebhar-Friedman Books, 2000.

Lawler, Edmund.
Lessons in Service from Charlie Trotter.
Berkeley: Ten Speed Press, 2001.

Levenstein, Harvey A.
Paradox of Plenty: A Social History of Eating in Modern America.
Berkeley: University of California Press, 2003.

Levenstein, Harvey A.
Revolution at the Table: The Transformation of the American Diet.
New York: Oxford University Press, 1988.

Liebling, A. J.
Liebling Abroad.
New York: Playboy Press, 1981.

Lucas, Dione.
The Cordon Bleu Cook Book.
Boston: Little, Brown & Company, 1975.

Maccioni, Sirio, and Peter Elliot.
Sirio: The Story of My Life and Le Cirque.
New York: John Wiley & Sons, 2004.

Madison, Deborah.
The Greens Cookbook.
New York: Broadway Books, 2001.

Madison, Deborah.
Local Flavors: Cooking and Eating from America’s farmers’ Markets.
New York: Broadway Books, 2002.

Madison, Deborah.
Vegetarian Cooking for Everyone.
New York: Broadway Books, 1997.

Mariani, John.
America Eats Out.
New York: William Morrow & Company, 1991.

Mariani, John, with Alex Von Bidder.
The Four Seasons: A History of America’s Premier Restaurant.
New York: Crown, 1994.

McCully, Helen,
The American Heritage Cookbook and Illustrated History of Eating and Drinking.
New York: Simon & Schuster, 1964.

Mendelson, Anne.
Stand Facing the Stove: The Story of the Women Who Gave America “The Joy of Cooking.”
New York: Henry Holt & Company, 1996.

Miller, Mark.
Coyote Cafe.
Berkeley: Ten Speed Press, 1989.

Mondavi, Robert.
Harvests of Joy: How the Good Life Became a Great Business.
San Diego: Harcourt Brace & Company, 1998.

Nelson, Richard.
Richard Nelson’s American Cooking.
New York: New American Library, 1983.

Olney, Richard.
The French Menu Cookbook.
New York: Simon & Schuster, 1970.

Olney, Richard.
Simple French Food.
New York: Atheneum, 1974.

Paddleford, Clementine.
How America Eats.
New York: Charles Scribner’s Sons, 1960.

Pendergrast, Mark.
Uncommon Grounds: The History of Coffee and How It Transformed Our World.
New York: Basic Books, 1999.

Pépin, Jacques.
The Apprentice: My Life in the Kitchen.
Boston: Houghton Mifflin, 2003.

Pépin, Jacques.
La Technique: The Fundamental Techniques of Cooking: An Illustrated Guide.
New York: Quadrangle/New York Times Book Co., 1976.

Perry, Charles.
The Haight-Ashbury: A History.
New York: Rolling Stone Press/Random House, 1984.

Point, Fernand.
Ma gastronomie.
Translated by Frank Kulla and Patricia Shannon Kulla. Wilton, CT: Lyceum Books, 1974.

Pollan, Michael.
The Omnivore’s Dilemma.
New York: The Penguin Press, 2006.

Puck, Wolfgang.
Adventures in the Kitchen.
New York: Random House, 1991.

Puck, Wolfgang.
The Wolfgang Puck Cookbook.
New York: Random House, 1986.

Randolph, Mary.
The Virginia House-wife.
Columbia, SC: University of South Carolina Press, 1984.

Reichl, Ruth.
Comfort Me with Apples: More Adventures at the Table.
New York: Random House, 2001.

Reichl, Ruth.
Garlic and Sapphires: The Secret Life of a Critic in Disguise.
New York: Penguin, 2005.

Reichl, Ruth.
“Is This the Best French Restaurant in California?” New West
, June 18, 1979.

Reichl, Ruth.
“Let 100 Reservations Bloom.” California
, November 1983.

Reichl, Ruth.
Tender at the Bone: Growing Up at the Table.
New York: Random House, 1998.

Richman, Alan.
Fork It Over: The Intrepid Adventures of a Professional Eater.
New York: HarperCollins, 2004.

Richman, Alan.
“Stick a Fork in Jean-Georges.” GQ
, December 2004.

Rodgers, Judy.
The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant.
New York: W. W. Norton & Company, 2002.

Rombauer, Irma.
The Joy of Cooking: A Facsimile of the First Edition.
New York: Scribner’s, 1998.

Rosengarten, David, with Joel Dean and Giorgio DeLuca.
The Dean & DeLuca Cookbook.
New York: Random House, 1996.

Rosso, Julee, and Sheila Lukins, with Michael McLaughlin.
The Silver Palate Cookbook.
New York: Workman, 1982.

Ruhlman, Michael.
The Soul of a Chef: The Journey Toward Perfection.
New York: Penguin, 2001.

Schell, Orville.
Modern Meat: Antibiotics, Hormones, and the Pharmaceutical Farm.
New York: Random House, 1984.

Schlosser, Eric.
Fast Food Nation: The Dark Side of the All-American Meal.
New York: Houghton Mifflin, 2001.

Schultz, Howard.
Pour Your Heart into It: How Starbucks Built a Company One Cup at a Time.
New York: Hyperion, 1999.

Shapiro, Laura.
Perfection Salad: Women and Cooking at the Turn of the Century.
New York: Modern Library, 2001.

Shapiro, Laura.
Something from the Oven: Reinventing Dinner in 1950s America.
New York: Viking, 2004.

Sheraton, Mimi. “Eat American!”
Time
, August 26, 1985.

Sheraton, Mimi.
Eating My Words: An Appetite for Life.
New York: William Morrow & Company, 2004.

Simmons, Amelia.
The First American Cookbook: A Facsimile of “American Cookery,” 1796.
With an essay by Mary Tolford Wilson. New York: Dover Publications, 1984.

Sokolov, Raymond.
Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats.
New York: Summit Books, 1991.

Szathmáry, Louis.
American Gastronomy.
Chicago: Henry Regnery Company, 1974.

Terrail, Patrick A.
A Taste of Hollywood: The Story of Ma Maison.
New York: Lebhar-Friedman Books, 1999.

Tomkins, Calvin. “Good Cooking.”
The New Yorker
, December 23, 1974.

Tower, Jeremiah.
California Dish: What I Saw (and Cooked) at the American Culinary Revolution.
New York: Free Press, 2003.

Trotter, Charlie.
Charlie Trotter Cooks at Home.
Berkeley: Ten Speed Press, 2000.

Vergnes, Jean.
A Seasoned Chef: Recipes and Remembrances from the Chef and Former Co-owner of New York’s Famous Le Cirque Restaurant.
New York: Donald I. Fine, 1987.

Villas, James.
Between Bites: Memoirs of a Hungry Hedonist.
New York: John Wiley & Sons, 2002.

Villas, James. “From the Abundant Land: At Last, a Table of Our Own.”
Town & Country
, June 1976.

Waters, Alice.
Chez Panisse Café Cookbook.
New York: HarperCollins, 1999.

Waters, Alice.
Chez Panisse Menu Cookbook.
New York: Random House, 1982.

Waters, Alice.
Chez Panisse Vegetables.
New York: HarperCollins, 1996.

Wechsberg, Joseph.
Dining at the Pavillon.
Boston: Little, Brown & Company, 1962.

Weinstein, Jeff. “Puck’s Second Coming.”
Los Angeles
, April 1997.

Weiss, Mike. “Recipe for Scandal,” three-part series.
San Francisco Chronicle
, May 4–6, 2005.

 1: © Bettmann/Corbis

 2: © Ralph Morse/Time Life Pictures/Getty Images

 3: Courtesy of Cecily Brownstone Papers, Fales Library, New York University

 4: © Manville-Globe Photos, Inc.

 5: © Marc Riboud/Magnum Photos

 6: Courtesy of the Bancroft Library, University of California, Berkeley

 7: © J. M. Barringer, 1976

 8: Courtesy of Celestial Seasonings

 9: © Mel Finkelstein/
New York Daily News

10: © Mario Ruiz/ZUMA Press

11: © Thomas Monaster/
New York Daily News

14: © NBC/courtesy of the Everett Collection

15: © Marianna Day Massey/ZUMA Press

DAVID KAMP
has been a writer and editor for
Vanity Fair
and
GQ
for more than a decade. He lives in New York.