Mediterranean & General Reading:

Flavors of the Mediterranean by Olivier Baussan and Jean-Marie Meulien (Flammarion)

Cooking By Hand by Paul Bertolli (Clarkson Potter)

Chez Panisse Cooking by Paul Bertolli (Random House)

Casual Cooking by Michael Chiarello (Chronicle Books)

A Book of Mediterranean Food by Elizabeth David (NYRB)

Mediterranean Seafood by Alan Davidson (Ten Speed Press)

Olives Dessert Table by Todd English (Simon and Schuster)

Counter Intelligence by Jonathan Gold (St. Martin’s)

Saffron Shores by Joyce Goldstein (Chronicle Books)

Enoteca by Joyce Goldstein (Chronicle Books)

Solo Suppers by Joyce Goldstein (Chronicle Books)

Mediterranean Kitchen by Joyce Goldstein (Wm. Morrow)

Mediterranean Street Food by Anissa Helou (VHPS)

The Mediterranean Diet by Nancy Harmon Jenkins (Random House)

The Essential Mediterranean by Nancy Harmon Jenkins (Harper Collins)

Desserts, Mediterranean Flavors by Cindy Mushet (Scribner)

Mediterranean Cookery by Claudia Roden (Knopf)

An Invitation to Mediterranean Cooking by Claudia Roden (Knopf)

The Zuni Café Cookbook by Judy Rodgers (Norton)

Zingerman’s Guide to Good Eating by Ari Weinzweig (Houghton Mifflin)

From Tapas to Meze by Joanne Weir (Crown)

How to Cook Meat by John Willoughby and Chris Schlesinger (Wm. Morrow)

Quick Pickles by John Willoughby and Chris Schlesinger (Chronicle Books)

Let the Flames Begin by John Willoughby and Chris Schlesinger (Worton)

Slow Mediterranean Kitchen by Paula Wolfert (John Wiley)

Mediterranean Cooking by Paula Wolfert (Harper)

The Cooking of the Eastern Mediterranean by Paula Wolfert (NY Harper Collins)

Oranges and Lemons: Recipes from the Mediterranean by Sarah Woodward (Octopus)

A Mediterranean Feast by Clifford Wright (Wm. Morrow)

Saveur Cooks Authentic American (Chronicle Books)

Italy:

La Cuicina de Lidia by Lidia Bastianich (Doubleday)

Lidia’s Italian Table by Lidia Bastianich (Wm. Morrow)

Lidia’s Italian-American Kitchen by Lidia Bastianich (Knopf)

Simple Italian Food by Mario Batali (Clarkson Potter)

The Babbo Cookbook by Mario Batali (Clarkson Potter)

Bugialli’s Italy by Giuliano Bugialli (Wm. Morrow)

Foods of Naples by Giuliano Bugialli (Stewart Taboori and Chang)

Classic Techniques of Italian Cooking by Giuliano Bugialli

The Tra Vigne Cookbook by Michael Chiarello (Chronicle)

Italian Food by Elizabeth David (Penguin)

Gastronomy of Italy by Anna Del Conte (Friedman/Fairfax)

The Italian Baker by Carol Field (Harper & Row)

In Nonna’s Kitchen by Carol Field (Harper Collins)

Cucina Ebraica by Joyce Goldstein (Chronicle)

Marcella Cucina by Marcella Hazan (Wm. Morrow)

Essentials of Classic Italian Cooking by Marcella Hazan (Knopf)

The Food of Italy by Waverly Root (Vintage)

The Valentino Cookbook by Piero Selvaggio (Villard)

The Heart of Sicily by Anna Tasca Lanza (Clarkson Potter 1996)

Saveur Cooks Authentic Italian (Chronicle)

Morro The Cookbook by Sam and Samuel Clark (Trafalgar)

Spain & Portugal:

The Food of Portugal by Jean Anderson (Wm. Morrow)

Catalan Cuisine by Colman Andrews (Harvard Common Press)

Recipes From A Spanish Woman’s Kitchen by Pepita Aris (Sterling)

Spanish Cuisine by Matt A. Casado (John Wiley)

Discovering Spain by Penelope Casas (Knopf)

Delicioso by Penelope Casas (Knopf)

The Food and Wine of Spain by Penelope Casas (Knopf)

Tapas by Penelope Casas (Knopf)

New Tapas by Fiona Dunlap (Laurel Glenn)

Cuisines of Portuguese Encounters by Cherie Hamilton (Hippocrene)

The Basque Kitchen by Gerald Hirigoyen (Harper Collins)

Bistro by Gerald Hirigoyen (Forthcoming)

My Kitchen in Spain by Janet Mendel (Harper Collins)

Tapas by Louise Pickford (Hamlyn)

Catalan Country Cooking by Miramar Torres (Addison Wesley)

France:

Café Boulud by Daniel Boulud (Simon and Schuster)

Cooking with Daniel Boulud by Daniel Boulud (Random House)

Potager by Georgeanne Brennan (Chronicle)

The Food and Flavors of Haute Provence by Georgeanne Brennan

Flavors of France by Alain Ducasse (Artisan)

Taste of France by Robert Freson (Stewart Taboori and Chang)

Glorious French Food by James Peterson (John Wiley)

The Making of A Cook by Madeleine Kamman (Wm. Morrow)

When French Women Cook by Madeleine Kamman (Ten Speed Press)

The Cuisine of Hubert Keller by Hubert Keller (Ten Speed Press)

Lulu’s Provencal Table by Richard Olney (Harper Collins)

The Food of France by Waverly Root (Vintage)

Food Lovers Guide to France by Patricia Wells (Workman)

Paris Cookbook by Patricia Wells (Harper Collins)

Made in Marseille by Daniel Young (Harper Collins)

Culinaria France (Konneman)

Saveur Cooks Authentic French (Chronicle Books)

Greece:

Meze: Small Bites, Big Flavors by Rosemary Barrow (Chronicle Books)

Meze: Small Plates to Share from the Mediterranean Table by Diane Kochilas (Wm. Morrow)

The Glorious Food of Greece by Diane Kochilas (Wm. Morrow)

The Food and Wine of Greece by Diane Kochilas (St. Martins Press)

The Glorious Foods of the Greek Islands by Aglaia Kremezi (Houghton Mifflin)

Greek Food by Rena Salaman (Harper Collins)

Turkey:

Classical Turkish Cooking by Ayla Algar (Harper Collins)

Classic Turkish Cooking by Ghillie Basan (St. Martins)

Art of Turkish Cooking by Nesret Eren (Hippocrene)

Persia:

Silk Road Cooking by Najmieh Batmanglij (Mage)

New Food of Life by Najmieh Batmanglij (Mage)

A Taste of Persia by Najmieh Batmanglij (Mage)

Persian Cooking for a Healthy Kitchen by Najmieh Batmanglij (Mage)

Art of Persian Cooking by Forough Hekmat (Hippocrene)

Morocco , Tunisia & North Africa:

Egyptian Cooking by Samia Abdennour (Hippocrene)

Taste of Morocco by Robert Carrier (Clarkson Potter)

A Taste of Africa by Dorinda Hafner (Ten Speed Press)

A Kwanzaa Keepsake by Jessica B. Harris (Simon and Schuster)

Africa Cookbook by Jessica B. Harris (Simon and Schuster)

Best of Regional Africa by Harva Hachten (Hippocrene)

Café Morocco by Anissa Helou (McGraw Hill)

Sultan’s Kitchen by Ozcan Ozan (Tuttle)

Cooking at the Kasbah by Kitty Morse (Chronicle Books)

Moroccan Collection by Hilaire Walden (Bay Soma)

Taste of Eritrea by Olivia Warren (Hippocrene)

Brown Sugar Soul Food Desserts by Joyce White (Harper Collins)

Couscous and Other Food From Morocco by Paula Wolfert (Quill)

Lebanon & The Middle East:

A Taste of Syria by Virginia Jenno Gerbino (Hippocrene)

Lebanese Cuisine by Anissa Helou (St. Martins)

Feast from the Mideast by Faye Levy (Harper Collins)

The Complete Middle East Cookbook by Tess Mallos (Tuttle)

Foods of Lebanon by Cassie Maroun-Paladin (New Holland )

The Book of Middle Eastern Food by Claudia Roden (Knopf)

From the Lands of Figs and Olives by Habeeb Salloum (Interlink)

Herbs & Spices:

The Mediterranean Herb Cookbook by Georgeanne Brennan (Chronicle)

The Spice and Herb Bible by Ian Hemphill (Robert Rose Publishing)

Rodale’s Illustrated Encyclopedia of Herbs Claire Kowalchik & William H. Hylton Eds. (Rodale)

Herbs and Spices by Jill Norman (DK Publishers)

Cheese:

Cheese by Alix Baboin-Jaubert (Laurel Glenn)

The Cheese Plate by Max McCalman and David Gibbons (Clarkson Potter)

The Cheese Course by Janet Fletcher (Chronicle Books)

Cheese Primer by Steven Jenkins (Workman)

French Cheese by Dorling Kindersley (DK)

New American Cheese by Laura Werlin (Stewart Taboori and Chang)

Slow Food Italian Cheese (Slow Food)

The Cheese Board Collective Works ( Ten Speed Press)

Wine:

New Wine Atlas by Oz Clarke (Harcourt)

Uncorking Wine by Doug Frost (The Writer’s Company)

Uncorking The Pacific Northwest by Doug Frost

On Wine by Doug Frost (Rizzoli International)

World Atlas of Wine by Hugh Johnson (Simon and Schuster)

The Wine Bible by Karen MacNeil (Workman)

World Atlas of Wine by Janice Robinson (Mitchell Beazley)

New Sotheby’s Wine by Tom Stevenson (DK)

Wines of the World by Stewart Walton (Sterling)

Larousse Encyclopedia of Wine (Larousse)

Reference:

The Penguin Companion to Food (Penguin)

The Oxford Companion to Food (Oxford)

Larousse Gastronomique (Clarkson Potter)

Cambridge World History of Food (Cambridge)

Wilder Shores of Gastronomy (Ten Speed Press)

Food Lover’s Companion by Sharon Tyler Herbst (Barron)

Wine Lover’s Companion by Sharon Tyler Herbst (Barron)