Cookery Videos
& Books About Food
Basil, King of Herbs. Carmel Foglia hosts. VH4/BASI-0018.
Classic American Cooking with Ruth Adams Bronz. VH4/CLAS-0001 and -0002.
Cooking at the Academy. Episodes in this series include Braising & Stewing with Johnathan Robinette (VH4/COOK-0009), Candy & Chocolate with Greg Tompkins (VH4/COOK-0010), Charcuterie, Sausages & Pate with John Jensen (VH4/COOK-0012), Desserts with Bo Friberg (VH4/COOK-0002), Frying with Shelley Handler (VH4/COOK-0011), Grilling with Susan Klugerman (VH4/COOK-0003), Ice Cream & Frozen Desserts with Greg Tompkins and Bo Friberg (VH4/COOK-0006), Lighter Cuisine with Don Woods (VH4/COOK-0013),Pasta with Ian Algeroen (VH4/COOK-0004), Poaching & Steaming with Brian Mattingly (VH4/COOK-0005), Sauteing with Dan Woods (VH4/COOK-0001), Soups with Ian Algeroen (VH4/COOK-0008), and Stocks & Sauces with Susan Klugerman and Don Woods (VH4/COOK-0007).
The de' Medici Kitchen. Lorenza de' Medici's series includes Flavors of Tuscany (VH4/DEME-0001), Luscious Lunches (VH4/DEME-0002), Informal Meals (VH4/DEME-0003), and Dinner and Entertaining (VH4/DEME-0004).
Early Bird Baking. Stephen J. Ryan on breakfast breads and muffins. VH4/EARL-0001.
Eat This: The Video. Italian cooking with Dom DeLuise. VH4/EATT-0001 thru -0004.
The Everyday Gourmet. Kathleen Perry presents Easy & Elegant Holiday Dinner Party (VH4/EVER-0002) and Family Celebrations and Gatherings (VH4/EVER-0003).
The Frugal Gourmet. Jeff Smith's series includes American Breakfast (VH4/FRUG-0017), Appetizers (VH4/FRUG-0025), Barbecue, Southern Style (VH4/FRUG-0016), Chili (VH4/FRUG-0026), The Chinese Kitchen (VH4/FRUG-0008), Chocolate (VH4/FRUG-0027), The Classic Omelet (VH4/FRUG-0028), Colonial Christmas with Friends (VH4/FRUG-0001), The Colonies (VH4/FRUG-0018), Desserts (VH4/FRUG-0029), Dim Sum (VH4/FRUG-0009), Dishes of Africa (VH4/FRUG-0010), Early American Cuisine (VH4/FRUG-0019), First Courses and Wine (VH4/FRUG-0030), Foods from Greece (VH4/FRUG-0011), The French Kitchen (VH4/FRUG-0003), Garlic! Garlic! Garlic! (VH4/FRUG-0031), The Hors d'Oeuvre Buffet (VH4/FRUG-0032), Hunan Treasures (VH4/FRUG-0012), The Italian Kitchen (VH4/FRUG-0004), The Japanese Kitchen (VH4/FRUG-0006), Lebanon (VH4/FRUG-0013), Low-Salt / Low-Fat Cooking (VH4/FRUG-0033), New England (VH4/FRUG-0014), New Orleans Dishes (VH4/FRUG-0020), Pacific Northwest (VH4/FRUG-0015), Pennsylvania Dutch (VH4/FRUG-0021), The Polish Kitchen (VH4/FRUG-0005), Quiche (VH4/FRUG-0034), Religious Dishes (VH4/FRUG-0035), Shakers (VH4/FRUG-0022), Sherbets and Ice Creams (VH4/FRUG-0036), Soul Food (VH4/FRUG-0023), Soups (VH4/FRUG-0037), Southern Cookin' (VH4/FRUG-0024), The Spanish Kitchen (VH4/FRUG-0007), The Tapas Buffet (VH4/FRUG-0038), Vegetables with Class (VH4/FRUG-0039), Whole-Meal Salads (VH4/FRUG-0040), and Whole-Meal Soups (VH4/FRUG-0041).
Full English Breakfast. Stephen Kemp celebrates the English passion for eggs, bacon, button mushrooms, beans, black pudding, and beer for breakfast. 1998. 10 min. VH6/FULL-0001.
Garlic Is as Good as Ten Mothers. Les Blank's documentary features Alice Waters and Werner Herzog. VH2/GARL-0001.
Great Chefs, Great B-B-Q. Tennesee Ernie Ford hosts. VH4/GREA-0003.
Great Chefs of the West with John Sedlar, Michael Roberts, Bradley Ogden and Mark Miller. VH4/GREA-0001.
Heinz Guide to Successful Pickling. VH4/HEIN-0001.
Holiday Cookies and Treats. Christmas cookies and candies. VH4/HOLI-0003.
Holiday Gifts. Baking Christmas treats. VH4/HOLI-0004.
Hugh Johnson's How to Enjoy Wine. VH4/HUGH-0001.
An Ice Cream Show. A history of America's favorite dessert. 1996. 56 min. VH3/ICEC-0001.
Japanese Cooking with Rocky Aoki, founder of Benihana Restaurants. VH4/JAPA-0001.
The Jewish Mothers Video Cookbook with Jackie Frazin and Joanne Pepper. VH4/JEWI-0003.
Judith Olney on Chocolate. VH4/JUDI-0001
Julia Child. This series includes First Courses & Desserts (VH4/JULI-0005), Fish & Eggs (VH4/JULI-0003), Meat (VH4/JULI-0004), Poultry (VH4/JULI-0006), Soups, Salads & Breads (VH4/JULI-0002), and Vegetables (VH4/JULI-0001).
The Last Supper and Biblical Cuisine. Food in Biblical times. VH3/LAST-0002.
Low-Calorie Breakfasts (VH4/LOWC-0001), Low-Calorie Chicken & Fish (VH4/LOWC-0002), Low-Calorie Desserts & Snacks (VH4/LOWC-0003) and Low-Calorie Pasta, Soup, Salad (VH4/LOWC-0004).
M.F.K. ; Wedding Cake, a True Confection. Barbara Wornum profiles food writer M.F.K. Fisher, and visits two bakers who reveal the secrets of a delicious cake and a happy marriage. Julia Child and Jacques Pepin make appearances. VH2/MFKW-0001.
Martha Stewart's Secrets for Entertaining: An Antipasto Party. VH4/MART-0001.
The Master Cooking Course. Craig Claiborne and Pierre Franey prepare four French meals. VH4/MAST-0002.
Supermarket Savvy. How to buy nutritious foods. VH4/SUPE-0002.
Sushi for Professional Chefs with Romi Adachi. VH4/SUSH-0001.
Thanksgiving Dinner. VH4/THAN-0001.
Thin Dining for Diabetics. VH4/THIN-0001.
Video Bread (VH4/VIDE-0012), Video Muffins (VH4/VIDE-0021) and Video Pizza (VH4/VIDE-0013) with Stephen J. Ryan.
Weight Watchers Guide to a Healthy Lifestyle (VH4/WEIG-0001) and Weight Watchers Guide to Dining and Cooking (VH4/WEIG-0002). Lynn Redgrave hosts.
Wok Before You Run. Stephen Yan on Chinese cooking. VH4/WOKB-0001.
Yes, You Can Microwave with Donovan Jon Fandre. VH4/YESY-0001.
Yum, Yum, Yum!: A Taste of the Cajun & Creole Cooking of Louisiana. Les Blank's documentary features Paul Prudhomme and Queen Ida. VH2/YUMY-0001.
More Than Just Cookbooks...
The Library offers hundreds of books about food and cooking, most of them shelved under the number 641.5, give or take a digit. You'll find not only books of recipes, but books about the art and science of gastronomy, and the importance of food to the human spirit. Here are just some of the best:
Ausubel, Ken. Seeds of Change: The Passionate Story of the Growing Movement to Restore Biodiversity and Revolutionize the Way We Think About Food (631.521 A)
Barnette, Martha. Ladyfingers and Nun's Tummies: A Lighthearted Look at How Foods Got Their Names (641.014 B)
Behr, Edward. The Artful Eater: A Gourmet Investigates the Ingredients of Great Food (641.013 B)
Carlson, Barbara W. Food Festivals: Eating Your Way from Coast to Coast (R 394.2697 C)
Colwin, Laurie. Home Cooking and More Home Cooking (both 641.5 C)
Daria, Irene. Lutece: A Day in the Life (641.5097 D)
Delmar, Charles. The Essential Cook: Everything You Really Need to Know About Foods and Cooking Except the Recipes (641.5 D)
Fisher, M.F.K. The Art of Eating and With Bold Knife and Fork (both 641.013 K)
Fitch, Noel Riley. Appetite for Life: The Biography of Julia Child (B Child)
Giblin, James. From Hand to Mouth, Or, How We Invented Knives, Forks, Spoons and Chopsticks, & the Manners to Go with Them (394.12 G)
Gustafson, Helen. The Agony of the Leaves: The Ecstasy of My Life with Tea (641.3372 G)
Huss, Juli. The Faux Gourmet: A Single Woman's Confession on Food and Sex (641.5 H)
Johnson, Sylvia A. Tomatoes, Potatoes, Corn and Beans: How the Foods of the Americas Changed Eating Around the World (641.65 J)
Kafka, Barbara. The Opinionated Palate: Passions and Peeves on Eating and Food (641 K)
Krich, John. Won Ton Lust: Adventures in Search of the World's Best Chinese Restaurant (647.9508 K)
Kurlansky, Mark. Cod: A Biography of the Fish that Changed the World (333.9566 K)
Lang, George. Nobody Knows the Truffles I've Seen (B Lang)
McCauley, James D. The Eater's Guide to Chinese Characters (R 495.1 M)
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen (641.3 M) and The Curious Cook: More Kitchen Science and Lore (641.5 M)
Mariani, John F. America Eats Out: An Illustrated History of Restaurants, Taverns, Coffee Shops, Speakeasies and Other Establishments That Have Fed Us for 350 Years (647.9573 M)
Mendelson., Anne. Stand Facing the Stove: The Story of the Women Who Gave America 'The Joy of Cooking' (641.5092 M)
Moore, Judith. Never Eat Your Heart Out (641.5092 M)
Morton, Mark S. Cupboard Love: A Dictionary of Culinary Curiosities (R 641.503 M)
Naj, Amal. Peppers: A Story of Hot Pursuits (641.3384 N)
Reichl, Ruth. Tender at the Bone: Growing Up at the Table (B Reichl)
Rodriguez-Hunter, Suzanne. Found Meals of the Lost Generation: Recipes and Anecdotes from 1920's Paris (641.5944 R)
Rudolfsky, Bernard. Now I Lay Me Down to Eat: Notes and Footnotes on the Lost Art of Eating (392.36 R)
Schaechter, Moselio. In the Company of Mushrooms: A Biologist's Tale (579.6 S)
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn of the Century (641.50973 S)
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 (641.013 S)
Steingarten, Jeffrey. The Man Who Ate Everything (641.013 S)
Sterling, Richard. Dining with Headhunters: Jungle Feasts and Other Culinary Adventures (641.5959 S)
Stevens, Stuart. Feeding Frenzy: Across Europe in Search of the Perfect Meal (647.954 S)
Studley, Helen. The Life of a Restaurant: Tales and Recipes from La Colombe d'Or (641.5097 S)
Thorne, John. Outlaw Cook (641.5 T) and Serious Pig: In Search of Some American Culinary Roots (641.5973 T)
Through the Kitchen Window: Women Explore the Intimate Meanings of Food and Cooking (Arlene Voski Avakian, ed.) (641.5 T)
Toulouse-Lautrec, Henri de, and Maurice Joyant. The Art of Cuisine (641.5944 T)
Trillin, Calvin. American Fried: Adventures of a Happy Eater (647.9573 T) and Travels with Alice (641.013 T)
Visser, Margaret. Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsession, Perils and Taboos, of an Ordinary Meal (394.12 V)
Magazines that feature articles about food include Better Homes and Gardens, Bon Appetit, Cooking Light, Food and Nutrituion News, Good Housekeeping, Gourmet, House Beautiful, Ladies Home Journal, McCalls, Nutrition Action Health Letter, Sunset, Vegetarian Times, Weight Watchers, and Why.
Video list compiled by Jonathan Guildroy. Book list compiled by Janet West. August 1998