The Books That Inspired this Program:
The United States of Arugula: How We Became a Gourmet Nation by David Kamp (Regional)
My Life in France by Julia Child with Alex Prud’homme (Biography)
Some Yummy Food (and then we’ll go back to the gossip).
In Julia’s Kitchen with Master Chefs by Julia Child (641.5973)
The Greens Cook Book: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison (641.5)
Julia’s Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (641.5)
From Emeril’s Kitchen [need rest of info]
The Cheeses of Vermont [need rest of info]
Laura Werlin’s Cheese Essentials: An Insider’s Guide to Buying and Serving Cheese with 50 Recipes by Laura Werlin (641.6 new)
Beard on Food: A Feast of Gastronomic Inspirations, Cooking Ideas, and Irresistable New Recipes by James Beard (Regional)
Chez Panisse Cooking by Paul Bertolli with Alice Waters (Regional)
More about People (also known as gossip).
Tender at the Bone: Growing up at the Table (biography) and Garlic and Sapphires both by Ruth Reichl
Heat: (An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Dante-Quoting Butcher in Tuscany) by Bill Buford (641.59455)
The Apprentice: My Life in the Kitchen by Jacques Pepin (biography)
Gastronomy by Jay Jacobs (Regional)
Martha Stewart Living
Plus hundreds more articles and recipes available through the Vermont Online Library (ask for the password), through the magazine web-sites, and through other recipe web-sites.