Resources: Books

In addition to the titles in the Restaurant.org Store, we've partnered with Amazon.com to bring you a wide range of books about what it takes to run a restaurant.

• Starting a Restaurant	• General Business and Financing Guides	• Starting a bar
• Management	• Service	• Restaurant Design
• Restaurant marketing	• Food safety	• Catering
• Franchising	• Restaurant/food history	• Food dictionaries/encyclopedias
• Restaurant careers

"Food dictionaries/encyclopedias" books on Amazon.com

The Prentice Hall Dictionary of Culinary Arts, 2nd ed.
Gaye Ingram et. al Upper Saddle River, NJ: Prentice Hall, 2005

The Cambridge World History of Food
Kenneth F. Kiple (editor) New York: Cambridge University Press, 2000

International Dictionary of Gastronomy
Guido Gomez De Silva New York: Hippocrene Books, 2002

A Dictionary of Food and Nutrition, 2nd ed.
David Bender Oxford: Oxford University Press, 2005

Vintcent's French Food Dictionary
Charles Vintcent Hampshire: Harriman House, 2004

Dictionary of Food Science and Nutrition
Colchester, Essex Rutland, VT: A&C Black Publishers, 2006

The Dictionary of Wholesome Foods: A Passionate A-to-Z Guide to the Earth's Healthy Offerings
Embree De Persiis Vona et al Da Capo Press, 2006

The Oxford Encyclopedia of Food and Drink in America
Andrew F. Smith Oxford: Oxford University Press, 2004

The Cook's Essential Kitchen Dictionary: A Complete Culinary Resource
Jacques L. Rolland Toronto: Robert Rose, 2004

The Chef's Companion, 3rd ed.
Elizabeth Riely Hoboken, NJ: Wiley, 2003

The Food Substitutions Bible
David Joachim Toronto: Robert Rose, 2005

Pocket Dictionary of Ethnic Foods
Daniel Blum Washington, D.C.: Word Craft Publishing, 2005

A Cook's Dictionary: International Food and Cooking Terms from A to Z
Charles Sinclair London: Bloomsbury Publishing, 2004

An A-Z of Food and Drink
John Ayto Oxford: Oxford University Press, 2002

The New Food Lover’s Companion, 4th ed.
Sharon Tyler Herbst and Ron Herbst Barron’s Educational Series, 2007

The Food Snob’s Dictionary: An Essential Lexicon of Gastronomical Knowledge
David Kamp and Marion Rosenfeld Broadway, 2007

The Food Encyclopedia: Over 8,000 Ingredients, Tools, Techniques and People
Jacques L. Rolland and Carol Sherman Robert Rose, 2006

The Foodlover’s Atlas of the World
Martha Rose Shulman Firefly Books, 2002

Oxford Companion to Food, 2nd ed.
Alan Davidson Oxford University Press, 2006

The Atlas of Food: Who Eats What, Where, and Why, 2nd ed.
Erik Millstone and Tim Lang Earthscan, 2008