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Breakfast at the Wolseley, by A.A. Gill. Quadrille, 2008.
My First Summer in the Sierra, by John Muir. Houghton Mifflin, 1911.
Grimble, by Clement Freud. Collins, 1968.
Classic Bull: An Accidental Restaurateur’s Cookbook, by Stephen Bull. Macmillan, 2001.
Brideshead Revisited, by Evelyn Waugh. Chapman & Hall, 1945.
English Bread and Yeast Cookery, by Elizabeth David. Allen Lane, 1977.
Kitchen Essays (1922), by Agnes Jekyll. Persephone Books, 2008.
English Bread and Yeast Cookery, by Elizabeth David. Allen Lane, 1977.
Heat, by Bill Buford. Jonathan Cape, 2006.
Between the Woods and the Water, by Patrick Leigh Fermor. John Murray, 1986.
Walden, by Henry David Thoreau. Ticknor & Fields, 1854.
Japanese Cooking: A Simple Art, by Shizuo Tsuji. Kodansha, 1980.
Green Mangoes and Lemon Grass, by Wendy Hutton. Kogan Стр., 2003.
Eating for Britain, by Simon Majumdar. John Murray, 2010.
Leaving Home, by Garrison Keillor. Viking Press, 1987.
An Appetite for Ale, by Fiona Beckett & Will Beckett. Camra, 2007.
Roast Chicken & Other Stories, by Simon Hopkinson. Ebury, 1996.
The Best Soups in the World, by Clifford A. Wright. John Wiley, 2009.
The Elements of Cooking, by Michael Ruhlman. Scribner, 2007.
La Varenne Pratique, by Anne Willan. Crown, 1989.
Floyd’s American Pie, by Keith Floyd. BBC Books, 1989.
‘Squirrel Salad… You must be nuts!’ by Vincent Graff. Daily Mail, 2 August 2010.
Guide to Good Food and Wines, by André Simon. Collins, 1952.
Hedgerow: River Cottage Handbook No. 7, by John Wright. Bloomsbury, 2010.
The Independent Cook, by Jeremy Round. Barrie & Jenkins, 1989.
Love and Kisses and a Halo of Truffles, by James Beard. Arcade, 1995.
Hugh Fearlessly Eats It All, by Hugh Fearnley-Whittingstall. Bloomsbury, 2006.
The Square, The Cookbook, Volume 2: Sweet, by Philip Howard. Absolute Press, 2013.
Mark Rothko: Subjects in Abstraction, by Anna C. Chave. Yale University Press, 1989.
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The River Cottage Meat Book, by Hugh Fearnley-Whittingstall. Hodder & Stoughton, 2004.
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Daniel: My French Cuisine, by Daniel Boulud & Sylvie Bigar. Grand Central Publishing, 2013.
The Clatter of Forks and Spoons, by Richard Corrigan. Fourth Estate, 2008.
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Moby-Dick, by Herman Melville. Harper & Brothers, 1851.
New England Sampler, by Eleanor Early. Waverly House, 1940.
Eat Portugal, by Celia Pedroso & Lucy Pepper. Leya, 2011.
The Food of France, by Waverley Root. Cassell, 1958.
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Men Without Women, by Ernest Hemingway. Charles Scribner’s Sons, 1927.
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Barcelona, by Robert Hughes. Vintage, 1992.
Short and Sweet, by Dan Lepard. Fourth Estate, 2011.
Sugar-plums and Sherbet, by Laura Mason. Prospect Books, 1998.
Taste of Honey, by Marie Simmons. Andrews McMeel, 2013.
I Still Have It… I Just Can’t Remember Where I Put It, by Rita Rudner. Random House, 2008.
Love and Kisses and a Halo of Truffles, by James Beard. Arcade, 1995.
Moby-Dick, by Herman Melville. Harper & Brothers, 1851.
How to Drink, by Victoria Moore. Granta Books, 2009.
College Girls, by Lynn Peril. W.W. Norton, 2006.
Beans: A History, by Ken Albala. Bloomsbury, 2007.
Kitchen Essays (1922), by Agnes Jekyll. Persephone Books, 2008.
The French Menu Cookbook, by Richard Olney. Simon & Schuster, 1970.
The Gourmands’ Way, by Justin Spring. Farrar, Straus & Giroux, 2017.
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Molecular Gastronomy, by Hervé This. Columbia University Press, 2002.
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Extracts from Breakfast at the Wolseley by A.A. Gill reprinted by permission from Quadrille. © 2008 A.A. Gill. Extracts from Classic Bull: An Accidental Restaurateur’s Cookbook by Stephen Bull reproduced with permission of Pan Macmillan through PLSclear. © 2001 Stephen Bull. Extracts from The Complete Short Stories by Ernest Hemingway published by Jonathan Cape. Reproduced by permission of The Random House Group Ltd. © 1992. Reprinted with permission of Scribner, a division of Simon & Schuster, Inc. from Men Without Women by Ernest Hemingway. Copyright © 1927 by Charles Scribner’s Sons.Copyright renewed 1955 by Ernest Hemingway. All Rights reserved. Recipe on стр. 245 from Rick Stein’s Far Eastern Odyssey by Rick Stein published by BBC Books. Reprinted by permission of The Random House Group Limited. © 2009. Recipe on стр. 300 from Nigellissima by Nigella Lawson published by Chatto & Windus. Reprinted by permission of The Random House Group Limited. © 2012. Recipe on стр. 358 from How To Be A Domestic Goddess by Nigella Lawson published by Chatto & Windus. Reprinted by permission of The Random House Group Limited. © 2000
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