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|  | Sweet & Natural by Meredith McCarty
Description not available.Steering clear of sugar, dairy products, and cholesterol, this collection of scrumptious dessert recipes promises everything from Blackberry Cobbler to Raspberry Sorbet for the health-conscious reader. Reprint. 10,000 first printing. AUTHOR: Meredith McCarty
PUBLISHER: St. Martin's Press, LLC
FORMAT: Paperback
CATEGORY: Cooking & Food 
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 | Scratch & Sniff Christmas
Description not available.Invites young readers to scratch the photographs of Christmas scenes to smell a fir tree, candy canes, holiday cookies, and other seasonal odors.
PUBLISHER: Dorling Kindersley Publishing, Incorporated
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | Strangers in the Same Land by Lisa Belkin
A reporter follows the fallout of a judge's decision ordering Yonkers, New York to desegregate its public housing. AUTHOR: Lisa Belkin
PUBLISHER: Little, Brown & Company
FORMAT: Paperback
CATEGORY: Current Affairs
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 | Cod by Mark Kurlansky, Richard M. Davidson
Winner of the Best Writing on Food Award from the James Beard Foundation in 1998. AUTHOR: Mark Kurlansky, Richard M. Davidson
PUBLISHER: Walker & Company
FORMAT: Hardcover
CATEGORY: Cooking & Food
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 | I'll Have What They're Having by L. Stradley
Description not available.An offbeat culinary odyssey journeys around the country to explore America's rich traditions of regional cuisine, offering recipes and trivia about a host of favorite specialty dishes that range from the South's Hoppin John and Kentucky's Burgoo to California's Hangtown Fry and Spiedies from Broome County, New York. Original. AUTHOR: L. Stradley
PUBLISHER: Globe Pequot Press, The
FORMAT: Paperback
CATEGORY: Cooking & Food
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 | Resource Guide for Food Writers by Gary Allen
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Tim Ryan, Senior Vice President of the Culinary Institute of America, this multi-faceted guide teaches readers how to: -- find appropriate libraries -- use catalogs, directories, bibliographies and periodicals -- resource specialty booksellers and book search services Chapters on the writing process provide real guidance on: -- how to write -- what resources are helpful -- how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet. AUTHOR: Gary Allen
PUBLISHER: Routledge
FORMAT: Paperback
CATEGORY: Cooking & Food
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