University of California Press · University of Pennsylvania Press
| title | media type | ISBN-13 | year of publication |
|---|---|---|---|
| Haute Cuisine: How the French Invented the Culinary Profession | Paperback | 978-0-8122-1776-6 | 2000 |
| Haute Cuisine: How the French Invented the Culinary Profession | Hardcover | 978-0-8122-3553-1 | 2000 |
| Making Modern Meals: How Americans Cook Today | Paperback | 978-0-520-28923-9 | 2017 |
| The Taste of Place: A Cultural Journey into Terroir | " | 978-0-520-26172-3 | 2009 |
| The Taste of Place: A Cultural Journey into Terroir | Hardcover | 978-0-520-25281-3 | 2008 |