Sources

Bayless, Rick, Authentic Mexican: Regional Cooking from the Heart of Mexico, New York: William Morrow & Co., 1987.

Brennan, Jennifer, The Cuisines of Asia, New York: St. Martin's Press, 1984.

Child, Julia, The Way to Cook, New York: Alfred A. Knopf, 1989.

Clingerman, Polly,  The Kitchen Companion, Gaithersburg, MD: American Cooking Guild, 1994. 

Cost, Bruce, Asian Ingredients, New York: William Morrow & Co., Inc., 1988.

Davidson, Alan, Seafood: A Connoisseur's Guide and Cookbook, New York: Simon and Shuster, 1989.

Epstein, Becky Sue and Hilary Dole Klein, Substituting Ingredients, Old Saybrook, CT: Globe Pequot Press, 1996.

Fischer, Leah Loeb, Mama Leah's Jewish Kitchen, New York: Macmillan Publishing Company, 1990.

Freeland-Graves, Jeanne and Gladys C. Peckham, Foundations of Food Preparation, Fifth Edition, New York: Macmillan Publishing Company, 1987.

Gates, June. C. , Basic Foods, Third Edition, New York: Holt, Rinehart, & Winston, 1987.

Green, Karen, The Great International Noodle Experience, New York: Atheneum, 1977.

Greene, Bert, The Grains Cookbook, New York: Workman Publishing, 1988.

Hawkes, Alex D., The Flavors of the Caribbean & Latin America, New York: Viking Press, 1978.

Hom, Ken and Harvey Steiman, Chinese Technique, New York: Simon and Schuster, 1981.

Horn, Jane and Janet Fletcher, Cooking A to Z, San Ramon, CA: Ortho Books, 1988.

Illinois Cooperative Extension Service, Food & Nutrition Solutions 

Illinois Cooperative Extension Service, Food & Nutrition Solutions: Substitutions

Kendall, P., Colorado State University Cooperative Extension, Health Ingredient Substitutions (pdf)

King, Shirley, Fish: The Basics, New York: Simon and Shuster, 1990.

Lukins, Sheila, All Around the World Cookbook, New York: Workman Publishing Co., 1994.

Philpott, Colonel I.F.K., message postings on rec.food.recipes, (colonel@korat1.vu-korat.ac.th)

Preparing Healthy Food: How to Modify a Recipe by Wanema Flasher, Ohio State University Extension

Roden, Claudia, Mediterranean Cookery, New York: Alfred A. Knopf, 1987.

Rombauer, Irma S. and Marion Rombauer Becker, The Joy of Cooking, New York: Bobbs-Merrill Co., 1975.

Rosenthal, Sylvia, editor, Fresh Food, New York: Tree Communications, 1978.

Thorne, John, Simple Cooking, New York: Viking, 1987.

Tillona, Francesca and Cynthia Strowbridge, A Feast of Flowers, New York: Funk and Wagnalls, 1969.

Wiegard, Lynn M., message posting on rec.food.cooking, (lwiegard@uoguelph.ca)

Wise, Victoria and Susanna Hoffman, Good and Plenty: America's New Home Cooking, New York: Harper & Row, 1988.

Wolfert, Paula, World of Food, New York: Harper & Row, 1988.

 

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Copyright © 1996-2005   Lori Alden