Bailleux, Nathalie. The Book of Chocolate. Abbeville Press, Inc., 1996.
This book is filled with interesting facts, figures along with some "chocolate" fiction. Through beautiful photographs the history of chocolate is traced. Wonderful recipes are provided as well.
Bell, Nancy. Biggie and the Ficasseed Fat Man. Dune Books, 1998.
This is the third book in a series of the life of grandmother Biggie Weatherford. Biggie takes her grandson J.R. to the opening of Job Crossing's, Texas' newest restaurant, Fresh as a Daisy Chicken Restaurant. The owner, Firman Birdsonis is found under a table covered in gravy and garnished with a tomato and parsley. The story gets more interesting when J.R.'s other grandparents come into town a throw a twist in the relationship between Biggie and her grandson. This is an enjoyable book that is built around "down home" humor and delicious food.
Bloom, Carole. All About Chocolate: The Ultimate Resource to the Worlds Favorite Food. New York: MacMillian, 1998.
This book is a mini-encyclopedia of chocolate history, triva and recipes. The book is presented in the form of a dictionary containing A-Z listings of chocolate facts. This book is more than just a cookbook but an excellent resource.
Churchill, Jill. Silence of the Hams. Avon Press, 1996.
-
This book is the seventh installment of the Jane Jeffry Mystery Series. Jane Jeffry is a single mom who takes time off from her domestic chores to solve murder mysteries. In this book, her son Mike has taken a job at a local deli. Soon after, a unpopular lawyer is found dead under a pile of hams in the storeroom. Along with her best friend Shelly, these two women solve this murder is a delightfully funny manner.
Coble, Charles. Earth Science. New Jersey: Prentice Hall, Inc., 1984.
This is a sixth grade textbook that provides clear and concise definitions for students and excellent demonstration for teachers.
Coe, Sophie, Michael D. Coe. The True History of Chocolate. New York: Thames and Hudson, 1996.
The Coes are two anthropologists that delve into the history of chocolate with passion. They provide most interesting facts such as the ancient Maya used unsweetened chocolate as currency. This is an excellent source for anyone interested in the "Food of the Gods."
Damerow, Gail. Ice Cream!: The Whole Scoop. New Jersey: Glenbridge Publishing Ltd., 1998.
This is a complete book on ice cream and frozen desserts. This book is filled with wonderful information-historical, factual, nutrional and scientific. This book proves that a cookbook can be more than a listing of recipes.
Funderburg, Anne Cooper. Chocolate, Strawberry and Vanilla: A History of American Ice Cream. Bowling Green State University, 1996.
This book takes detail how the "elite treat" of Europe underwent transformation in America. Funderburg shows how the history of ice cream also becomes an important part the of American culture.
"Flyer Chocolate Letter." http://www.chocolateodyssey.com. May 1990, April 1999.
This site is presented in the form of a newsletter. Here one can find an online bookstore, information about how to contribute to the newsletter, chocolate history and quizzes and lots of great recipes.
Harrison, John. "150 Years of Homemade Ice Cream in America." http://www.Dreyers.com., May 1999.
This is an enjoyable article that chronicles the innovations in the history of ice cream in America. From the enterprising invention of Nancy Johnson to today's modern factories this site is an excellent reference.
"Ice Cream Consumption." http://www.makeicecream.com/ April 1999.
This is a wonderful site for facts and trivia, recipes and ice cream history. This site is easy to navigate and provides great links to other ice cream sites.
King, Peter. Death al Dente. New York: St. Martin Press, 1999.
This book is the fourth installment in this culinary mystery series. This un-named Gourmet Detective has been hired to travel to Italy and choose the country's best chef. The Gourmet Detective must solve the mystery of an agricultural magnate that he has dinner with several times. In between stampeding buffalo, a kamikaze airplane, killer monk, extramarital affairs and greedy business deals, the Gourmet Detective solves the perfect murder and chooses the perfect chef.
Myers, Tamar. Just Plain Picled to Death: A Pennsylvania Dutch Mystery With Recipes. Signet Books, 1997.
This book is one in this series that explores the culture of the Pennsylvania Dutch country. Magdalena Yoder, the main character of the series is getting married. The cook preparing the wedding feast finds a dead body in a barrel of sauerkraut. The body turns out to be the bridegroom's cousin who has been missing for years. Magdalena is determined to find the killer is before she marries into this family. This book also provides great recipes. This book is both educational and entertaining.
Pence, Joanne. Cooking Up Trouble. Harper Mass Market Paperback Books, 1998.
Chef Angie Amalfi is hired to assist the owner of a new bed and breakfast in Northern California. She goes to Hill Haven not just for the employment to further her romance with San Francisco homicide detective Paava Smith. The investors in this venture are an aging hippy with his beautiful sister, a clueless heiress and a self made guru. Angie must deal with the owner, the investors, a woman after her boyfriend and a missing person.
Roche, Hannah. My Dad's a Wizard! (Science Made Simple). DeAgodtini Editions, 1996.
This is an excellent resource for the elementary science teacher. All experiments can easily be done in the classroom or a home with common materials. The humorous artwork, the child friendly recipes make this book a winner.
Temple, Lou Jane. Bread on Arrival. New York: St. Martin Press, 1989.
-
Lou Jane Temple is a real life chef who has cooked up a wonderful mystery. Her heroine, Heaven Lee, is a Kansas City chef and is smart woman. She has nerves of steel that match her culinary skills. In this book Heavenis taking on the art of bread making. When one of her associates wind up dead in the dough, she becomes involved in another murder mystery. This book also provides delicious bread recipes.
Teubner, Christian. The Chocolate Bible: The Definitive Sourcebook. New York: Penguin Studio, 1997.
This is the "bible" of chocolate. This book covers everything from the origins of chocolate to recipes. Anything one would want to know about chocolate can be found here.
Young, Allen. The Chocolate Tree: A Natural History of Cacao. Smithsonian Institution Press, 1994.
This book traces the history of cacao, how it as transformed into a cultivated crop and its ecological connections with the rain forest. This is an engaging scholarly piece of work that is worthwhile.