Mark Rothko: Subjects in Abstraction, by Anna C. Chave. Yale University Press, 1989.

Guide to Good Food and Wines, by André Simon. Collins, 1952.

The Oxford Companion to Food, by Alan Davidson. OUP, 1999.

The River Cottage Meat Book, by Hugh Fearnley-Whittingstall. Hodder & Stoughton, 2004.

Italian Food, by Elizabeth David. MacDonald, 1954.

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.

The Unforgettable Dishes of My Life, by Egon Ronay. Gollancz, 1989.

Moby-Dick, by Herman Melville. Harper & Brothers, 1851.

New England Sampler, by Eleanor Early. Waverly House, 1940.