How to use this guide:

For each of the three books I provide the following sections:

• A photograph of the book with alt text.
• A link to the NYU Library call number and the library’s description of the book.
• My own brief introduction to the book.
• Why This Belongs in Our Library.
• Things to Keep in Mind.
• What I Recommend You Make.

At the end of each section, I provide suggestions for other resources including a YouTube video that relates to each book as well as further reading.

The featured books are ordered chronologically. I also make reference to books as the guide progresses, so I recommend reading in chronological order first.

I end this guide with an outro, and provide links for other food-related databases.

I would like to note that this guide is from a specifically American perspective. It draws from my professional, academic, and personal experience. I am a former pastry chef and I attended the Institute of Culinary America. I worked in NYC kitchens, including two one-starred Michelin restaurants: Marea and Crown Shy. Now, I am a dual degree student at New York University and Long Island University studying food studies and library and information sciences. This guide is written according to my opinion and I imbue much of my own thought in my analysis of each book. I hope this allows you as the reader to engage further with these important cookbooks, particularly if you agree or disagree with what I opine. I try to maintain a conversational tone in order to not only be accessible to readers but also provide insight into myself (as we will see with Edna Lewis and Christina Tosi, who do the same in their books).

(Revised with the help of Hemingway Editor)