Books by Our Members and Speakers
The Oxford Encyclopedia of Food and Drink in America, many members served as editors and writers under the general editor, a frequent speaker, Andrew F. Smith.
Culinary Biographies, by Alice Arndt.
Keeping House: Women's Lives in Western Pennsylvania 1790-1850, and Pickles and pretzels: Pennsylvania's world of food, by Virginia K. Bartlett
Heirloom Baking with the Brass Sisters , by Marilyn and Sheila Brass
by John F. Carafoli
The Way We Cook: Recipes from the New American Kitchen,by Sheryl Julian and Julie Riven.
Of Sugar and Snow: A History of Ice Cream Making, Jeri Quinzio, University of California Press (May, 2009)
Dinner For Dickins: The Culinary History Of Mrs Charles Dickens' Menu Books, by Susan M. Rossi-Wilcox
Real American Food: A Culinary Tour of the United States, [Burt Wolf co-author], and The Encyclopedia of Junk Food and Fast Food, and The Turkey: An American Story or see a list of all of his books at his website Andrew F. Smith.
Savoring the Past, by Barbara Ketcham Wheaton and Bibliography of Culinary History Food Resources in Eastern Massachusettes: Food Resources in Eastern Massachusetts by Barbara Ketcham Wheaton (Author, Editor), Patricia M. Kelly (Author, Editor)
Apples of Gold in Settings of Silver; Stories of Dinner As a Work of Art, by Carolin C. Young
Copyright © 2018 by Culinary Historians of Boston. Button images adapted from from Miss Parloa's Kitchen Companion (1887), The New Franklin Primer and First Reader (1885), and St. Nicholas magazine, March 1877.