Charlie Trotter Cookbook Collection

Dates:	1699-2014, bulk dates: 1970-2010
Size:	98 linear feet: 1326 titles
Repository:	Chicago Public Library, Harold Washington Library Center, Special Collections, 400 S. State Street, Chicago, IL 60605
Collection Number:	r00079
Provenance:	Donated to the Chicago Public Library by Mrs. Rochelle Trotter, 2016.
Access:	No restrictions. Researchers, please request this material 24 hours in advance of use.
Citation:	When quoting material from this collection the preferred citation is: Charlie Trotter Cookbook Collection, [Book Citation] Special Collections, Chicago Public Library.
Processed by:	Debra Orellana and Michelle McCoy, November 2018

Biographical Note

Charles Hugh Trotter (1959-2013) was born on September 8, 1959 to Dona-Lee and Robert Trotter and grew up in Chicago’s northern suburb of Wilmette. It was only after earning a bachelor’s degree in Political Science at University of Wisconsin-Madison in 1982 that he began his pursuit of cooking in earnest. Trotter considered himself a self-taught chef. He briefly attended the California Culinary Academy, but spent most of his time between 1982 and 1985 working at approximately 40 restaurants before embarking on a trip to Europe to eat and learn in 1985. During his European trip he met Chef Frédy Girardet who he considered a philosophical mentor and discovered Fernand Point, whose book, Ma Gastronomie, ranks high on his list of important culinary books. These lessons contributed to Trotter’s innovative cuisine. He would be among the first to apply French techniques with American ingredients and bring Asian flavors into the mix.

In August 1987, a 27-year-old Trotter, with funding from his father and help from his family, opened his $1.5-million restaurant, Charlie Trotter's, in Chicago’s Lincoln Park neighborhood. He would later expand the 66-seat brownstone with the acquisition of an identical structure next door. Trotter initially thought he would offer superior dining at reasonable prices, but within months, the Chicago Tribune sent over a three-star review. His business grew faster than anticipated and he would continue to redefine the dining experience. By 1989, he added a dining table in the kitchen along with innovative tasting menus, including one for vegetables. In 1990, he decided to stop serving distilled spirits that could dull the palate. Instead, he and his highly rated sommeliers built a wine selection that held more than 1,300 selections designed to pair with the food. In 1995, he had his walk-in cooler removed during a $750,000 kitchen renovation because his reliance on fresh ingredients negated the need. In 2002, he took foie gras off the menu due to ethical concerns over the production of the dish.

Trotter’s culinary vision rested on merging the four elements of food, wine, service and hospitality into a totality that he referred to as “excellence.” He would win the Outstanding Chef Award from the James Beard Foundation in 1999 and later claim eight additional Beard Awards, including “Best Restaurant.” This vision was not without demands and Trotter has been characterized as a taskmaster and perfectionist. An astonishing number of nationally acclaimed chefs who began their careers working for him, however, credit that experience as foundational to their later success. Trotter’s reputation of excellence contributed to his rise as a celebrity chef and his other culinary ventures.

As a restaurateur, Trotter opened Trotter’s To Go, a high-end delicatessen and catering store at 1337 W. Fullerton, also in the Lincoln Park neighborhood of Chicago in 2000. He ventured into the luxury spa market with a restaurant called, C, in the One&Only Palmilla resort in Los Cabos, Mexico in 2004. This restaurant closed four years later in 2008 despite good reviews. In 2008, Trotter opened his second namesake restaurant in Las Vegas known as Restaurant Charlie. The restaurant received the Michelin Guide One Star award in 2009 and included a private bar known as Bar Charlie that allowed diners to overlook the kitchen preparation. This venture lasted two years and closed in March 2010. His plans for a seafood restaurant in New York City in 2005 never materialized.

Charlie Trotter became a celebrity chef before the days of social media. In 1999, Trotter launched his cooking program, The Kitchen Sessions with Charlie Trotter, on PBS. He is the author of over a dozen cookbooks and 3 management books. He developed a line of organic and all-natural gourmet foods and products for national distribution and through a boutique at Marshall Field’s department store.

Other ventures were more charitable in nature. From the beginning, Trotter hosted dining events at his restaurant to raise money for the James Beard Foundation and other charities. These events featured guest chefs that he admired from restaurants around the world who enticed diners to a cause. Trotter, however, also recognized these chefs as an invaluable resource and turned these visits into educational opportunities for culinary students and chefs around the city to learn from these various masters. Closer to home, he invited groups of Chicago public high school students into his restaurant two to three times per week as part of his Excellence Program. The students were served a fine dining meal and learned about the motivations of those preparing it. For students interested in a culinary career, the Charlie Trotter Culinary Education Foundation was created to provide grants and scholarships.

After 25 years, Trotter decided to close his successful Chicago restaurant in August 2012. That same year, he won the Humanitarian of the Year award from the James Beard Foundation.

He died suddenly from a stroke in 2013 at the age of 54. The Charles and Rochelle Trotter Culinary Endowment was established to carry on his Foundation’s legacy. The program is administered by the Illinois Restaurant Association.

Mrs. Rochelle Trotter donated the collection to Chicago Public Library in 2016.

Scope and Content

The over 1300 cookbooks in Charlie Trotter’s personal collection reflect a broad spectrum of titles for professional and home cooking as well as food and wine commentary and management guides. Among the cooking subjects are chef classics, local compilations, noted restaurants, regional cuisines, vegetarian options and specialty food topics. This bibliography has been annotated to show which titles were signed or inscribed to Charlie Trotter by authors, fellow chefs and friends. Some books included letters to Charlie Trotter, menus or news clippings. Original letters or photographs found in the books have been transferred to the Charlie Trotter Collection for preservation. Copies of these letters and photographs, however, have been placed in these books for reference.

The books follow the subject arrangement of Charlie Trotter’s personal library as conveyed to the Library by his widow, Rochelle Trotter. The first series contains the selection of books that Trotter considered favorites. Series 2-18 and their subseries follow Trotter’s subject categorization. The titles are arranged alphabetically within each subseries.

Series 1: Charlie Trotter’s Culinary Favorites

Series 1 contains a selection of titles, contemporary and vintage, that Trotter found significant. The works in this series include his philosophical cooking mentors, Frédy Girardet and Fernand Point, along with titles by contemporary chefs that Trotter had occasion to work alongside and a few antiquarian titles that Trotter collected.

Series 2: American

The American cooking series contains nine subseries. Trotter classifies James Beard and Julia Child as American Classics. His close friend, Norman Van Aken, is among the New American Celebrated Chefs. Subseries C-I are divided by geographical region and highlight the culinary diversity of American cooking.

Subseries A: American Classics

Subseries B: New American Celebrated Chefs

Subseries C: American Regional-West

Subseries D: American Regional-West and Southwest

Subseries E: American Regional-General

Subseries F: American Regional-Midwest

Subseries G: American Regional-East

Subseries H: American Regional-South

Subseries I: American Regional-New Orleans and Puerto Rico

Series 3: General and Vintage

This series contains some general cooking compilations, dining guides and additional antiquarian titles that Trotter acquired.

Series 4: Asian

Trotter’s cuisine often contained inspiration from Asian cuisines. Subseries A-C are organized by region. Subseries D includes an Asian food encyclopedia and titles specific to types of dishes or Asian philosophies of food.

Subseries A: Chinese

Subseries B: Japanese

Subseries C: Korean, Vietnamese and Miscellaneous

Subseries D: General

Series 5: Chef

Subseries A-B include titles written by chefs that discuss techniques and recipes for the home chef. The titles in Subseries C are geared toward culinary and restaurant professionals.

Subseries A: Consumer

Subseries B: Consumer Compilations

Subseries C: Culinary Professional

Series 6: Commentary

The Commentary series includes essays, histories, and philosophies of food and its preparation from writers all around the world.

Series 7: Desserts, Pastry and Bread

The eight subseries in Series 7 are divided by dessert type or by preparation method.

Subseries A: Baking

Subseries B: Bread

Subseries C: Cheese

Subseries D: Chocolate

Subseries E: Holiday

Subseries F: Fancy and Classic

Subseries G: Ice Cream and Frozen

Subseries H: General

Series 8: French

The works included in Series 8 range from the classic and contemporary masters of French cooking in France to international chefs who specialize in French cuisine. This series also includes a wine list from Joël Robuchon restaurant in Paris.

Series 9: Healthy Eating and Grilling

The titles in Series 9 range from nutrition and healthy ingredients to books written by grill master Steven Raichlen and other barbeque chefs.

Series 10: International

The International Series covers regional cuisines that Trotter did not devote a separate category to as he did with American, Asian, French and Italian cuisines. Subseries A-J are arranged by region. Subseries K is a catch-all category for international compilations and the regional styles of other countries, such as Great Britain and Hungary.

Subseries A: Australia and New Zealand

Subseries B: Germany, Belgium and the Netherlands

Subseries C: Greece and Mediterranean

Subseries D: India

Subseries E: Israel and Jewish

Subseries F: Mexico and Latin America

Subseries G: Middle East

Subseries H: Scandinavia

Subseries I: South America

Subseries J: Spain and Portugal

Subseries K: Miscellaneous

Series 11: Italian

The titles in Italian series include regional cuisines of Italy as well as Italian-American traditions.

Series 12: Item Specific

The Item Specific subseries includes dining courses such as appetizers or soup and salad as well as distinct categories of food such as seafood or meat. The Miscellaneous subseries contains titles about food accompaniments such as sauces, vinaigrettes and honey.

Subseries A: Appetizers

Subseries B: Beverages

Subseries C: Meat and Poultry

Subseries D: Seafood

Subseries E: Soup and Salad

Subseries F: Miscellaneous

Series 13: Reference

The Reference series contains dictionaries and encyclopedias of food, ingredients, culinary terms and techniques as well as how-to guides.

Series 14: Cooking Series

Series 14 contains serial publications and multivolume sets, including almost all of the first 100 volumes of the specialized periodical publication, Art Culinaire, and several volumes of Gastronomica. Additionally, this series includes two 10-volume sets of Peruvian cooking by Gastón Acurio.

Series 15: Specialty

The series that Trotter defines as Specialty includes family cooking, food drying, food gifts, garnishes, pickling and other delicacies.

Series 16: Books by Charlie Trotter

This series contains a selection of books authored or compiled by Trotter or about his restaurant and managerial philosophy. A complete set of titles by or about Trotter can be found in the Charlie Trotter Collection.

Series 17: Vegan and Vegetarian

Trotter was very conscious of using fresh foods in his own cuisine and began serving a vegetable tasting menu as early as 1989. The titles in Subseries A-C focus on specific fresh foods used in vegetarian diets. Subseries D includes titles about organic, raw and seasonal foods and recipes.

Subseries A: Fruits and Nuts

Subseries B: Greens and Herbs

Subseries C: Vegetables

Subseries D: Miscellaneous

Series 18: Wine

From the beginning, Trotter placed great emphasis on food and wine pairings. In 1990, Trotter discontinued the sale of distilled spirits in his Chicago restaurant. The Wine series reflects his interest in the intersection of food and wine. The titles in Subseries A-D reveal his interest in wine from creator to varietal to how the beverage interacts with different cuisines.

Subseries A: Biographies and Commentary

Subseries B: Reference

Subseries C: Varietal and Location Specific

Subseries D: Wine and Food

Separations

Original letters, menus or news clippings related to Charlie Trotter that were found in the books have been transferred to the Charlie Trotter Collection for preservation. Copies of the items have been placed in these titles for reference.

Subject Headings

Appetizers
Baking
Bread
Celebrity chefs
Charlie Trotter’s (Restaurant)
Chocolate
Community cookbooks
Cookbooks
Cooking (Seafood)
Cooking (Meat)
Cooking (Vegetables)
Cooking--Periodicals
Cooking, American
Cooking, Asian
Cooking, Australian
Cooking, Chinese
Cooking, French
Cooking, German
Cooking, Greek
Cooking, Italian
Cooking, Japanese
Cooking, Korean
Cooking, Latin American
Cooking, Mediterranean
Cooking, Mexican
Cooking, Middle Eastern
Cooking, Scandinavian
Cooking, Spanish
Cooking, Thai
Desserts
Dinners and dining
Food--history
Food and society
Food industry and trade--dictionaries
Food tourism
Food writing
Healthy cooking
International cooking
Jewish cooking
Pastry
Restaurants
Trotter, Charlie
Vegan cooking
Vegetarian cooking
Vintners
Wine
Wine and winemaking--encyclopedias

Related Materials

Charlie Trotter Collection
Charlie Trotter Personal Library
Chicago Menu Collection
Chicago Food Collection

Inventory

Series 1: Charlie Trotter’s Culinary Favorites

Box 87	Accum, Frederick. Culinary chemistry, exhibiting the scientific principles of cookery: with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy; with observations on the chemical constitution and nutritive qualities of different kinds of food, London: R. Ackermann, 1821
Box 88	Aduriz, Andoni Luis. Mugaritz: A Natural Science of Cooking, London: Phaidon Press Limited, 2012
Box 88	Alajmo, Massimiliano and Raffaele Alajmo. Ingredienti: le calandre, Sarmeola di Rubano, Italy: Alajmo Editore, 2006
Box 88	Blumenthal, Heston. Family Food: A New Approach to Cooking, London, Penguin Books, 2002 (2 business cards from The Fat Duck; 2 “Nostalgia Foods” feedback cards; souvenir booklet, Mrs. Agnes B. Marshall, 1855-1905, “The Queen of Ice Cream” laid in)
Box 87	Bocuse, Paul. In Your Kitchen: An Introduction to Classic French Cooking, translated, adapted and with editor's notes by Philip and Mary Hyman, New York: Pantheon Books, 1982
Box 87	Book of the Cheese: Being Traits and Stories of “Ye Olde Cheshire Cheese,” 8th ed., London: Ye Olde Cheshire Cheese, 1923 (menu from Ye Olde Cheshire Cheese with handwritten notes from April 6, 1924 laid in; notes on the back cover)
Box 87	Campbell Soup. Helps for the Hostess, Camden, NJ: Joseph Campbell Company, [1921]
Box 87	Carrow, Steve. The Potation Handbook, no. 26 of 500, Khaos Industries, 2011 (inscribed to Charlie Trotter by the author; 2 handwritten notes from Carrie Nahabedian on Naha stationary and a miniature book, Cooks and a few Others on Cooking, published by Orange Art laid in)
Box 87	Child, Julia. In Julia's Kitchen with Master Chefs, New York: Knopf, 1995
Box 87	Ferretti, Fred. Café des Artistes: An Insider’s Look at the Famed Restaurant and Its Cuisine, New York: Lebhar-Friedman Books, 2000 (Post-It note marks “Seafood Gazpacho” on p. 135)
Box 87	Fini, Marco. Sassicaia: The Original Super Tuscan, Firenze: Centro Di, 2000 (handwritten menu notes with signature from Ristorante “Da Cesare” laid in)
Box 87	Fitch, Noël Riley. Literary Cafes of Paris, Washington, DC: Starhill Press, 1989 (inscribed to Charlie Trotter by the author; postcard from the author and business card from Dr. Albert Sonnenfeld of The French Culinary Institute laid in)
Box 87	Food & Philosophy: Eat, Think and Be Merry, edited by Fritz Allhoff and Dave Monroe, Malden, MA: Blackwell Publishing, 2007 (reference to Charlie Trotter on p. 254)
Box 87	Girardet, Frédy. Girardet: Recipes from a Master of French Cuisine, Berkeley, CA: Ten Speed Press, 2002
Box 87	Good Health and Humor: Illustrated Jokes, Woodbury, NJ: G.G. Green, 1912
Box 87	Henderson, Fergus. The Whole Beast: Nose to Tail Eating, New York: Ecco, 2004 (inscribed to Charlie Trotter by the author)
Box 87	Hoover, Alberta M. The Golden Medal Flour Book, Washburn-Crosby Co., 1910
Box 87	Ignotus [A.Hunter]. Culina famulatrix medicinae: or, receipts in cookery, York: printed by T. Wilson and R. Spence, 1804
Box 87	Kamman, Madeleine. In Madeleine’s Kitchen, New York: Atheneum, 1984
Box 87	Kurtis, Bill and Michelle M. Martin. The Prairie Table Cookbook, Naperville, IL: Sourcebooks, Inc., 2008
Box 87	Loiseau, Bernard. L’envolée de saveurs, [Paris]: Hatchette, 1991 (inscribed to Charlie Trotter by the author; copy of Charle Trotter's menu from March 7, 1993 laid in next to Chef Loiseau’s recipe on p. 110)
Box 87	Menon, Sieur. La cuisiniere bourgeoise: suivie de l'office, a l'usage de tous ceux qui se mélent de dépense de maisons..., nouvelle édition, À Bruxelles : Chez François Foppens, 1779 (card from Libraire Gourmande booksellers in Paris laid in)
Box 87	Morgan, Jeff. Rosé: A Guide to the World’s Most Versatile Wine, San Francisco: Chronicle Books, 2005 (inscribed to Laura by the author)
Box 87	Nilsson, Magnus. Fäviken, London and New York: Phaidon Press Limited, 2012
Box 88	Paco Torreblanca: el libro, edited by Vila, Rafel, Sant Cugat del Vallès: Vilbo Ediciones, 2003
Box 88	Point, Fernand. Ma gastronomie, Paris: Flammarion, 1969
Box 88	Ranhofer, Charles. The Epicurean: A Complete Treatise of Analytical and Practical Studies on the Culinary Art: Including Table and Wine Service, How to Prepare and Cook Dishes...: Making a Franco-American Culinary Encyclopedia, Evanston, IL: The Hotel Monthly Press, 1920
Box 88	Saint-Ange, [Evelyn]. Le livre de cuisine: recettes et metodes de la bonne cuisine française, Paris: Libraire Larousse, [1927] (bookseller description laid in)
Box 65	Snook, Kevin. A Boy After the Sea: An Untold Story, Maidenhead: Snook Publishing, 2009 (inscribed to Charlie Trotter by the author)
Box 87	Soyer, Alexis. A Shilling Cookery for the People: Embracing an Entirely New System of Plain Cookery and Domestic Economy, New York: Geo. Routledge & Co., 1854
Box 88	Terlato, Anthony. Taste: A Life in Wine, Surrey Books, Chicago: Agate Publishing, 2008 (inscribed to Charlie Trotter by the author)
Box 88	Time-Life Books. Candy, The Good Cook series, Alexandria: VA: Time-Life Books, 1981
Box 88	Vergé, Roger. Roger Vergé’s Cuisine of the South of France, translated by Roberta Wolfe Smoler, New York: William Morrow, 1980
Box 88	Wechsberg, Joseph. Blue Trout and Black Truffles, New York: Knopf, 1953 (thank you postcard inserted between pp. 112-113)

Series 2: American

Subseries A: American Classics

Box 1	Anderson, Jean. American Century Cookbook: The Most Popular Recipes of the 20th Century, 1st ed., New York: Clarkson Potter, 1997
Box 1	Beard, James. Armchair James Beard, edited by John Ferrone, 1st ed., New York: Lyons Press, 1999 (note to Charlie Trotter from the editor laid in)
Box 1	Beard, James. Beard On Pasta, illustrations by Karl W. Stuecklen, 1st ed., New York: Knopf, 1983 (food stains, pp. 70-80)
Box 1	Beard, James. Delights and Prejudices: A Memoir with Recipes, illustrations by Earl Thollander, United States: [publisher not identified], 1992
Box 1	Beard, James, and Gino P. Cofacci. How to Eat (and Drink) Your Way Through a French (and Italian Menu), 1st ed., New York: Atheneum, 1971
Box 1	Beard, James. TheJames Beard Cookbook, in collaboration with Isabel E. Callvert, illustrations by Luiz Woods, New York: E.P. Dutton, 1961 (author’s obituary pasted on inside cover)
Box 1	Beard, James. James Beard’s American Cookery, illustrations by Earl Thollander, Boston: Little, Brown and Company, 1972 (inscribed to Charlie Trotter by the author)
Box 1	Beard, James. James Beard’s Theory and Practice of Good Cooking, illustrations by Karl W. Stuecklen, New York: Knopf, 1982
Box 2	Chez Panisse 25th Anniversary Calendar: A Forager’s Diary of the Seasons, August 1996-December 1997, Berkeley, CA: Chez Panisse Restaurant, [1996]
Box 1	Child, Julia. From Julia Child’s Kitchen, photographs by Paul Child and Albie Walton, illustrations by Paul Child, New York: Knopf, 1977 (notes regarding use of a duck press typed on Maury Ross Wine Education Fund stationery laid in; Chicago Symphony Orchestra leaflet laid in before p. 243; page of notes regarding pressed duck laid in before p. 481; food stains pp. 297-307, 497)
Box 1	Child, Julia, and Nancy Verde Barr. In Julia’s Kitchen with Master Chefs, photographs by Micheal McLaughlin, 1st ed., New York: Knopf, 1995 (inscribed to Charlie Trotter by Julia Child)
Box 1	Child, Julia, and E.S. Yntema. Julia Child and Company, photographs by James Scherer, 1st ed., New York: Knopf, 1978
Box 1	Child, Julia, et al. Mastering the Art of French Cooking, illustrations by Sidonie Coryn, New York: Knopf, 1967 (news clipping about Julia Child laid in, pp. 422-423)
Box 1	Child, Julia, et al. Mastering the Art of French Cooking: 40th Anniversary Edition, illustrations by Sidonie Coryn, New York: Knopf, 2008
Box 2	Cook Simply Everything: Delicious Step-by-Step Recipes for Successful Home Cooking, edited by Jill Norman, 1st ed., New York: DK Books, 2007 (publisher letter from Amber Bloomfield laid in; “Fish & Shellfish” chapter by Charlie Trotter)
Box 2	Corriher, Shirley. Cookwise: The Hows & Whys of Successful Cooking with Over 230 Great Tasting Recipes, 1st ed., New York: William Morrow, 1997
Box 2	Fitch, Noel Riley. Appetite for Life:TheBiography of Julia Child, 1st ed., New York: Doubleday, 1997 (signed by the author; postcard to Charlie Trotter by the author; news clipping about Julia Child; letter from Betsy Lerner at Doubleday laid in)
Box 2	Jones, Evan. Epicurean Delight: The Life and Times of James Beard, illustrations by Karl W. Stuecklen, 1st ed., New York: Knopf, 1990
Box 2	The Merci Foundation. Merci Julia! Saluting the Finest in French Cuisine and Its American Master Chef, edited by David Doty, Los Angeles: Flat Iron Communications, [1993]
Box 2	Rosso, Julee, et al. Silver Palate Cookbook, illustrations by Sheila Lukins, 1st ed., New York: Workman Publishing, 1982 (minor stains on outer edges of book)
Box 2	Rosso, Julee, et al. Silver Palate Cookbook, illustrations by Sheila Lukins, photographs by Patrick Tregenza and Susan Goldman, 25th anniversary ed., New York: Workman Publishing, 2007
Box 2	Rosso, Julee, et al. Silver Palate Good Times Cookbook, illustrations by Sheila Lukins, 1st ed., New York: Workman Publishing, 1985 (inscribed to Charlie Trotter by Sheila Lukins)
Box 2	Roupe, Diane. Blue Ribbon Country Cookbook: The New Standard of American Cooking, illustrations by Sharon K. Soder, 1st ed., New York: Clarkson Potter, 1998 (inscribed to Charlie Trotter by the author)
Box 3	Shere, Lindsey Remolif. Chez Panisse Desserts, preface by Alice Waters, illustrations by Wayne Thiebaud, 1st ed., New York: Random House, 1985 (stains on cover and outer edges of book)
Box 3	Sokolov, Raymond. The Cook’s Canon: 101 Classic Recipes Everyone Should Know, 1st ed., New York: Harper Collins, 2003 (inscribed to Charlie Trotter by the author)
Box 3	Waters, Alice. The Art of Simple Food, 1st ed., New York: Clarkson Potter, 2007 (inscribed to Charlie Trotter by the author)
Box 3	Waters, Alice, et al. Chez Panisse Café Cookbook, illustrations by David Lance Goines, 1st ed., New York: Harper Collins, 1999
Box 3	Waters, Alice, and Paul Bertolli. Chez Panisse Cooking, 1st ed., New York: Random House, 1988 (Charlie Trotter’s dessert menu with handwritten note laid in, pp. 10-11)
Box 3	Waters, Alice, et al. The Chez Panisse Menu Cookbook, illustrations by David Lance Goines, 1st ed., New York: Random House, 1982 (inscribed to Norman [Van Aken] by Alice Waters; inscribed to Charlie Trotter by Norman [Van Aken]; Gordon Sinclair’s Restaurant name and address written in book; faxed request for dinner reservations laid in, pp. 10-11; annotated recipes, pp. 153, 169, 188, 189)
Box 3	Waters, Alice, et al. Chez Panisse Pasta, Pizza & Calzone, illustrations by Martine Labro, 1st ed., New York: Random House, 1984 (signed by the author)
Box 3	Waters, Alice. Chez Panisse Vegetables, illustrations by Patricia Curtan, 1st ed., New York: Harper Collins, 1996 (inscribed to Charlie Trotter by the author)
Box 3	Waters, Alice. In the Green Kitchen: Techniques to Learn by Heart, photographs by Christopher Hirsheimer and Melissa Hamilton, 1st ed., New York: Clarkson Potter, 2010 (inscribed to Charlie Trotter by the author)
Box 1	WGBH Educational Foundation. Compliments to the Chef: Recipes for Julia Child on Her 80th Birthday, Boston: WGBH Public Television, 1992 (letter from Moira Bucciarelli at WGBH laid in pp. 152-153)

Series 2: American

Subseries B: New American Celebrated Chefs

Box 4	English, Todd, and Sally Sampson. The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English, photographs by Carl Tremblay, 1st ed., New York: Simon & Schuster, 1997 (inscribed to Charlie Trotter by Todd English)
Box 4	Flay, Bobby, and Joan Schwartz. Bobby Flay’s Bold American Food, photographs by Tom Eckerle, 1st ed., New York: Warner Books, 1994 (inscribed to Charlie Trotter by Bobby Flay)
Box 4	Florence, Tyler, and JoAnn Cianciulli. Tyler Florences’s Real Kitchen, photographs by Bill Bettencourt, 1st ed., New York: Clarkson Potter, 2003 (inscribed to Charlie Trotter by Tyler Florence)
Box 4	Nathan, Joan. The NewAmerican Cooking, 1st ed., New York: Knopf, 2005 (inscribed to Charlie Trotter by the author)
Box 4	O’Neill, Molly. A Well-Seasoned Appetite: Recipes from an American Kitchen, New York: Viking, 1995
Box 4	Palmer, Charlie, and Judith Choate. The Art of Aureole, photographs by Gozen Koshida, 1st ed., Berkeley, CA: Ten Speed Press, 2003 (inscribed to Charlie Trotter by [Charlie Palmer] at Aureole)
Box 4	Samuelsson, Marcus. New American Table, photographs by Paul Brissman, 1st ed., Hoboken, NJ: John Wiley & Sons, 2009 (inscribed to Charlie Trotter by the author)
Box 4	Tower, Jeremiah. Jerimiah TowerCooks: 250 Recipes from an American Master, paintings by Donald Sultan, 1st ed., New York: Stewart, Tabori & Chang, 2002 (inscribed to Charlie Trotter by the author; note to Charlie Trotter from Constance Herndon laid in)
Box 4	Van Aken, Norman. Norman Van Aken’s Feast of Sunlight: The Sumptuous Cuisine of Key West’s Master Chef, 1st ed., New York: Ballantine Books, 1988
Box 4	Willian, Ann. The Good Cook, photographs by Alison Harris, 1st ed., New York: Stewart, Tabori & Chang, 2004 (inscribed to Charlie Trotter by the author)

Series 2: American

Subseries C: American Regional-West

Box 5	Atkins, Patti. Reflections of the Inn: Historic Sheridan Inn, House of 69 Gables, [Sheridan, WY]: Hawks Press, 1994
Box 5	Benson, Eric, et al. Timberline Lodge Cookbook, photographs by Edward Gowans, 1st ed., Portland, OR: Graphic Arts Center Publishing, 1988 (inscribed to Charlie Trotter by Eric Benson; Timberline Lodge business card is affixed to endpaper)
Box 5	Bryant, Barbara, and Betsy Fentress. The Bryant Family Vineyard Cookbook: Recipes from Great Chefs and Friends, photographs by Robert Holmes, 1st ed., Kansas City: Andrews McMeel Publishing, 2009 (note and business card from Barbara Bryant laid in)
Box 5	Caen, Maria Theresa. Dining in—San Francisco Cookbook: A Collection of Gourmet Recipes for Complete Meals from San Francisco’s Finest Restaurants, vol. 2, Seattle, WA: Peanut Butter Publishing, 1985
Box 5	Cakebread, Jack, et al. CakebreadCellars American Harvest Cookbook: Celebrating Wine, Food and Friends in the Napa Valley, photographs by Marshall Gordon, 1st ed., Berkeley, CA: Ten Speed Press, 2011 (inscribed to Charlie Trotter by Jack and Dolores Cakebread; note to Charlie Trotter by Jack and Dolores Cakebread laid in)
Box 5	Choy, Sam, and Cynthia Liu. Poke, photographs by Douglas Peebles, 1st ed., Honolulu: Mutual Publishing, 2009 (inscribed to Charlie Trotter by Sam Choy)
Box 5	Dixon, Kirsten. The Riversong Lodge Cookbook: World-class Cooking in the Alaskan Bush, Anchorage, AK: Northwest Books, 1993
Box 5	Fox, Margaret, and John Bear. Café Beaujolais, Mendocino, Califonia, illustrations by Pedro Gonzalez, 1st ed., Berkeley, CA: Ten Speed Press, 1984 (Carter House Country Inn business card is laid in)
Box 5	Franz, Mark, and Lisa Weiss. The Farallon Cookbook: The Very Best of San Francisco Cuisine, photographs by Paul Moore, 1st ed., San Francisco: Chronicle Books, 2001 (inscribed to Charlie Trotter by Mark Franz)
Box 5	Friends of the UCSC Farm and Garden. Recipes from the Great Chefs of Santa Cruz County, illustrations by Margaret Bonaccorso, 1st ed., Santa Cruz, CA: Friends of the UCSC Farm and Garden, Center for Agroecology & Sustainable Food Systems, 1996 (inscribed to Charlie Trotter; menu laid in; bookmarked, p. 11)
Box 5	Friends of the UCSC Farm and Garden. Seasonal Recipes from the Great Chefs of Santa Cruz County, illustrations by Graydon Livingston, 1st ed., Santa Cruz, CA: Friends of the UCSC Farm and Garden, Center for Agroecology & Sustainable Food Systems, 1999 (inscribed to Charlie Trotter)
Box 5	Henderson, Janice Wald. The New Cuisine of Hawaii: Recipes from the Twelve Celebrated Chefs of Hawaii Regional Cuisine, photographs by Steven Minkowski and John De Mello, 1st ed., New York: Villard Books, 1994 (inscribed to Charlie Trotter by Roger Dikon and Mark Ellman)
Box 5	McGrath, Robert. American Western Cooking from the Roaring Fork, photographs by Mary Herrmann, Michael Mertz, 1st ed., Houston, TX: Lone Star Books, 2000 (inscribed to Charlie Trotter by the author)
Box 5	Parent and Child Education Society (PACES). Betty’s Back: The Sequel to Move Over Betty, Kearney, NE: Morris Press, undated (inscribed to Charlie Trotter by Penny Kazmier)
Box 5	Pawlcyn, Cindy, and Brigid Callinan. Mustard’s Grill Napa Valley Cookbook, illustrations by Marianne Agnew, photographs by Laurie Smith, 1st ed., Berkeley, CA: Ten Speed Press, 2001 (inscribed to Charlie Trotter by Cindy Pawlcyn)
Box 5	Peel, Mark, and Nancy Silverton. Food of Campanile: Recipes from the Famed Los Angeles Restaurant, photographs by Steven Rothfeld, 1st ed., New York: Villard, 1997
Box 5	Schreiber, Cory. Wildwood: Cooking from the Source in the Pacific Northwest, photographs by Jerome Hart and Richard Jung, 1st ed., Berkeley, CA: Ten Speed Press, 2000 (signed by the author)
Box 6	Stone, Hiro, and Lissa Doumani. Terra: Cooking from the Heart of Napa Valley, photographs by Faith Echtermeyer, Hiroaki Ishii and Kaoru Sakuraba, 1st ed., Berkeley, CA: Ten Speed Press, 2000 (inscribed to Charlie Trotter by the authors; letter from Brie Mazurek at Ten Speed Press laid in, pp. 50-51)
Box 6	Wong, Alan Luau, and John Harrison. Alan Wong’s New Wave Luau: Recipes from Honolulu’s Award-winning Chef, photographs by Danna Martel, 1st ed., Berkeley, CA: Ten Speed Press, 1999

Series 2: American

Subseries D: American Regional-West and Southwest

Box 6	Carter Mark, and Christi Carter. The Carter House Cookbook: Recipes, Secrets, and Stories from the Heart of the Redwood Forest, Berkeley, CA: Ten Speed Press, 1995
Box 6	DeMaria, Michael, and Nora Burba Trulsson. The Royal Palms Cookbook, photographs by David B. Moore, 1st ed., Pheonix: Sibling Press, 1996 (inscribed to Charlie Trotter by Michael DeMaria; Michael’s at the Citadel Restaurant website information laid in, pp. 14-15)
Box 6	Fearing, Dean. Dean Fearing’s Southwest Cuisine, photographs by Greg Booth, 1st ed., New York: Grove Weidenfeld, 1990 (inscribed to Charlie Trotter by author)
Box 6	Junior League of Albuquerque. Simply Simpático, Albuquerque, NM: The League, 1981
Box 6	Junior League of Denver. Colorado Colore: A Palate of Tastes, 1st ed., Nashville, TN: Favorite Recipes Press, 2002 (inscribed to Charlie Trotter by Colorado Charlie Trotter)
Box 6	Miller, Mark, and Mark Kiffin. Coyote’s Pantry: Southwest Seasonings and at Home Flavoring Techniques, photographs by Valerie Santagto, Berkeley, CA: Ten Speed Press, 1993
Box 6	Miller, Mark. Red Sage: Contemporary American Cuisine, photographs by Rodney Weidland, 1st ed., Berkeley, CA: Ten Speed Press, 1999 (inscribed to Charlie Trotter by author; dust jacket title reads: Red Sage: Contemporary Western Cuisine)
Box 6	Sedlar, John, and Norman Kolpas. Modern Southwest Cuisine, photographs by Richard Clark, New York: Simon & Schuster 1986 (inscribed to Charlie Trotter by John Sedlar)
Box 6	Skoglund, Cliff, and Eric DiStefano. Geronimo: Fine Dining in Santa Fe, 1st ed., Berkeley, CA: Ten Speed Press, 2004 (review copy)
Box 6	Splichal, Joachim, and Charles Perry. Joachim Splichal’s Patina Cookbook: Spuds, Truffles and Wild Gnocchi, photographs by David Stork, 1st ed., San Francisco: Collins Publishers, 1995
Box 6	Tower, Jeremiah. California Dish: What I Saw (and Cooked) at the American Culinary Revolution, 1st ed., New York: Free Press, 2003 (uncorrected advance proof)

Series 2: American

Subseries E: Regional-General

Box 6	Beranbaum, Rose Levy. Rose’s Melting Pot: A Cooking Tour of America’s Ethnic Celebrations, photographs by Amos Chan and Vincent Lee, 1st ed., New York: William Morrow, 1993 (inscribed to Charlie Trotter by the author)
Box 7	Best American Recipes 2001-2002, edited by Fran McCullough, New York: Houghton Mifflin, 2001 (letter from Brie Mazurek at Ten Speed Press laid in)
Box 6	Boreth, Craig. Hemingway Cookbook, 1st ed., Chicago: Chicago Review Press, 1998
Box 6	Brenner, Leslie. American Appetite: The Coming of Age of a Cuisine, New York: Avon Books, 1999 (uncorrected advance proof; letter from Jennifer Hershey at Avon Books laid in, pp. 2-3)
Box 7	Conway, Linda Glick. Café Cuisine, Boston: Houghton Mifflin, 1988
Box 7	Country Inn Buffets: A Selection of Favorite Recipes from the Country Inns of America Cookbook, Los Angeles: Knapp Press, 1980
Box 7	Dragonwagon, Crescent, and Jan Brown. The Dairy Hollow House Cookbook, 1st ed., illustrations by Jacqueline Froelich, 1st ed., New York: Macmillan, 1986 (inscribed by Crescent Dragonwagon and Dairy Hollow House staff; Dairy Hollow House menu and brochures laid in, pp. 282-283)
Box 7	Estrine, Darryl, and Kelly Kochendorfer. Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans, photographs by Darryl Estrine and Ellen Silverman, 1st ed., Newtown, CT: Taunton Press, 2010 (inscribed to Charlie Trotter by Kelly Kochendorfer; letter from Carolyn Mandarano at Taunton Press laid in, pp. 202-203)
Box 7	Flay, Bobby, and Julia Moskin. Bobby Flay Cooks American: Great Regional Recipes With Sizzling New Flavors, 1st ed., New York: Hyperion Books, 2001 (inscribed to Charlie Trotter by Bobby Flay)
Box 7	Forgione, Larry. An American Place: Celebrating the Flavors of America, photographs by Dana Gallagher, 1st ed., New York: William Morrow, 1996 (inscribed to Charlie Trotter by the author)
Box 7	Glass Onion Restaurant. Glass Onion Classics: Recipes from a Southern Restaurant, [Charleston, SC: Soulful Food LLC], 2011 (inscribed to Charlie Trotter by Sara Oakes)
Box 7	Greenwald, Michelle. The Magical Melting Pot: America’s Leading Chefs Share Childhood Memories and Favorite Foods, illustrations by Alvina Kwong and Linda J. Russell, 1st ed., California: Cherry Press, 2003
Box 7	Hess, John L. and Karen Hess. Taste of America, New York: Penguin, 1977
Box 7	Jones, Evan. American Food: The Gastronomic Story, 2nd ed., 1st Vintage ed., New York: Vintage, 1981
Box 7	Kirk, Paul. Paul Kirk’s Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas, illustrations by Chris Van Dusen, Boston: Harvard Common Press, 1998
Box 7	Piercy, Caroline B., and Arthur P. Tolve. The Shaker Cookbook: Recipes & Lore from the Valley of God’s Pleasure, illustrations by Kathy Jakobsen and Patricia J. Forgac, Bowling Green, OH: Gabriel’s Horn Publishing, 1984
Box 7	Rosen, Michael J. Cooking from the Heart: 100 Great American Chefs Share Recipes They Cherish, New York: Broadway Books, 2003
Box 7	Rubel, William. The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire, illustrations by Ian Everard, 1st ed., Berkeley, CA: Ten Speed Press, 2002
Box 7	Scherb, Madeline. A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns, illustrations by Glenn Wolff, 1st ed., New York: Penguin Books, 2009 (note card from the author laid in)
Box 7	Villas, James. American Taste: A Celebration of Gastronomy Coast-to-Coast, New York: Arbor House, 1982

Series 2: American

Subseries F: American Regional-Midwest

Box 8	Adams, Marcia. Heartland: The Best of the Old and the New from Midwest Kitchens, photographs by Dorothy Handelman, 1st ed., New York: Clarkson Potter, 1991 (inscribed to Charlie Trotter by the author)
Box 8	Brandeis University. National Women's Committee. North Shore Illinois Chapter. Taste of Today, Northfield, IL: The Chapter, 1987 (Charlie Trotter recipe, pp. 272-274)
Box 8	Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d’Escoffier Chicago, edited by Carol Mighton Haddix, Chicago: Surrey Books, 2007
Box 8	Children’s Service Board of Children’s Memorial Hospital. Food in the City: Collection of Recipes, Kearney, NE: Morris Press Cookbooks, 2010
Box 8	Girard, Jason R. The Blues Highways Cookbook, 1st ed., Chicago: Blue Chef Publishing, 2000 (copy 225/2000; signed by the author; note to Charlie Trotter by the author)
Box 8	Great Meals of Chicago, vol. I, photographs by Tim Turner and Gregg Goldman, St. Louis, MO: Pfeiffer and Company, 1997 (includes CD ROM; chapter on Charlie Trotter’s restaurant)
Box 8	Grunes, Barbara. Dining in—Chicago, vol. II, illustrations by Neil Sweeney, photographs by Lenore Goldberg, 1st ed., Seattle, WA: Peanut Butter Publishing, 1982
Box 8	Guthrie, Margaret. The Best Midwest Restaurant Cooking, 1st ed., Ames, IA: Iowa State University Press, 1989 (inscribed to Charlie Trotter by the author; letter from the author; letter and press release from Neelum Chaudhry at Iowa State University Press laid in)
Box 8	Haddix, Carol, and Sherman Kaplan. Cook’s Marketplace Chicago, San Francisco: 101 Productions, 1986 (receipt for pheasant from the Wild Game, Inc., Chicago laid in, pp. 90-91; brochure from the Hyatt Oak Brook laid in, pp. 98-99)
Box 8	Hunter, Jane. O Taste and See that the Lord is Good, Waverly, IA: G & R Publishing, 2000 (signed by the author)
Box 8	Ladies Guild of Trinity Lutheran Church of Boulder Junction, Wisconsin. Favorite Recipes from Our Best Cooks, Shawnee Mission, KS: [Circulation Service], 1979
Box 8	Lakefront Partnership and Monterey Vineyard. Chicago Celebrity Chefs, Seattle, WA: Peanut Butter Publishing, 1989 (Charlie Trotter recipe on p. 215)
Box 8	Ligurian School of Poetic Cooking, commemorative class book, 2000 April 2-7
Box 8	Melvin, Janet, et al. Heritage Tradition Cookbook: A Quarter Century of Innovative Dining, illustrations by John A. Ruthven, 1st ed., Cincinnati, OH: C.J. Krehbiel Company, 1987 (inscribed to Charlie Trotter by Janet Melvin)
Box 8	Tasty Celebration: Chicago’s Finest Chefs, Restaurants and Hotels Join the Plamondon School in Celebrating Its 100th Birthday, edited by Merle Dubnow, Assistant Principal of Plamondon Elementary, 2005 (2 copies; thank you note to Charlie Trotter from the Plamondon students; Charlie Trotter recipe, pp. 11-13; recipes from George W. Bush, Hillary Clinton, Richard M. Daley, Dick Durbin and Barack Obama)

Series 2: American

Subseries G: American Regional-East

Box 8	Brach, Jake. Sustainable Chef: Cooking with the Farmers of New York State, [New York?]: [publisher not identified] 2006 (inscribed to Charlie Trotter by the author)
Box 8	Coleman, Jim, et. al. The Rittenhouse Cookbook: A Year of Seasonal Heart-Healthy Recipes from Philadelphia’s Famous Hotel, photographs by Lois Ellen Frank, 1st ed., Berkeley, CA: Ten Speed Press, 1997 (inscribed to Charlie Trotter by Jim Coleman)
Box 8	Coughenour, Keith. The Duquesne Club Cookbook:Four Seasons of Fine Dining, photographs by Mark Hobson, 1st ed., Pittsburgh, PA: Duquesne Club, 1998 (inscribed to Charlie Trotter by the author)
Box 8	Kennedy, Jimmy, et al. River Run Cookbook: Southern Comfort from Vermont, 1st ed., New York: Harper Collins, 2001
Box 8	McNulty, Tim, et al. The Lobster Pot Cookbook: Recipes from Cape Cod’s Renowned Seafood Restaurant in Provincetown, [Provincetown, MA?]: L.P. Express, 1991 (inscribed to Charlie Trotter by Tim McNulty)
Box 8	Purnomo, Donna J., and Joan M. Meyer. Cornucopia of Flavours: A Treasury of Recipes from the Finest Chefs of New York’s Capital Region, photographs by Randall Perry, 1st ed., Albany, NY: Purnomo Enterprises, Inc., 1995 (menu from Donna and Yono Purnomo laid in)

Series 2: American

Subseries H: American Regional-South

Box 9	Desaulniers, Marcel. The Trellis Cookbook: Contemporary American Cooking in Williamsburg, Virginia, photographs by Taylor Biggs Lewis, Jr., 1st ed., Williamsburg, VA: Square Meals, 1988 (inscribed to Charlie Trotter by the author)
Box 9	Graham, Kevin. Simply Elegant: The Cuisine of the Windsor Court Hotel, photographs by Jerry Simpson, 1st ed., New York: Grove Weidenfeld, 1991
Box 9	Hach, Phila Rawlings. Global Feasting Tennessee Style: Old and New Recipes for the Next Century, Clarksville, TN: P. Hach, 1996 (inscribed to Charlie Trotter by the author; letter from the author laid in)
Box 9	Jean, Norma, and Carole Darden. Spoonbread and Strawberry Wine: Recipes and Reminiscences of a Family, 25th anniversary ed., New York: Harlem Moon, 2003 (inscribed to Charlie Trotter from the authors)
Box 9	Jones, Mamie Eudoxie Ulmer. Grandma Mamie Jones’ Family Favorites, Collierville, TN: Fundcraft, 1996
Box 9	Jones, Wilbert. Smothered Southern Foods, New York: Citadel Press, 2006 (inscribed to Charlie Trotter by the author)
Box 9	Junior League of Fort Meyers. Gulfshore Delights: A Collection of Recipes from the Florida Gulfshore, 1st ed., Fort Meyers, FL: Junior Welfare League of Fort Meyers, 1984
Box 9	Junior League of Macon, Georgia. Gracious Goodness, Macon, GA: The League, 1981
Box 9	Junior League of New Orleans. The Plantation Cookbook, 1st ed., Garden City, New York: Doubleday, 1972 (inscribed to Charlie Trotter by Sherrill Benjamin)
Box 9	Junior League of Pine Bluff. Southern Accent: A Collection of Favorite Recipes, 5th ed., Pine Bluff, AR: The League, 1982
Box 9	Junior League of Tallahassee. Thymes Remembered: A Lifetime of Treasured Recipes, photographs by Ray Stanyard, Tallahassee, FL: Junior League of Tallahassee, 1988
Box 9	Kunz, Marilyn, and Mansion of Golconda Restaurant. More to Love: Recipes and Reminiscence from the Mansion of Golconda Restaurant and Inn, Paducah, KY: Image Graphics, 1993
Box 9	Raichlen, Steven. Miami Spice: The New Florida Cuisine, illustrations by Robin Zingone, New York: Workman Publishing, 1993 (inscribed to Charlie Trotter by the author)
Box 9	Redman, Daisy, et al. Four Great Southern Cooks, Atlanta, GA: DuBose Publishing, 1982
Box 9	Savoring Savannah: Feasts from the Low Country, foreward by Nathalie Dupree, Berkeley, CA: Ten Speed Press, 2004
Box 9	Southern Heritage Breakfast and Brunch Cookbook, Birmingham, AL: Oxmoor House, 1985
Box 9	Stitt, Frank. Frank Stitt’s Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill, photographs by Christopher Hirsheimer, New York: Artisan, 2004 (inscribed to Charlie Trotter by the author)
Box 9	Terry, Elizabeth, and Alexis Terry. Savannah Seasons: Food and Stories from Elizabeth on 37th, photographs by Joseph Byrd and Tom Fischer, 1st ed., New York: Doubleday, 1996 (inscribed to Charlie Trotter by the Elizabeth Terry)
Box 9	Van Aken, Norman, and Justin Van Aken. My Key West Kitchen: Recipes and Stories, foreword by Charlie Trotter, photographs by Penny De Los Santos, [London]: Kyle Books, 2012 (inscribed to Charlie Trotter by Norman Van Aken)
Box 10	Villas, James. Glory of Southern Cooking, Hoboken, NJ: John Wiley & Sons, 2007 (inscribed to Charlie Trotter by the author)

Series 2: American

Subseries I: American Regional-New Orleans and Puerto Rico

Box 10	Bannos, Jimmy, and John DeMers. Heaven on Seven Cookbook: Where It’s Mardi Gras All the Time! Berkeley, CA: Ten Speed Press, 2000 (inscribed to Charlie Trotter by the Jimmy Bannos)
Box 10	Brennan, Dickie, et al. Dickie Brennan’s Palace Café: The Flavor of New Orleans, photographs by David Spielman and Eugenia Uhi, New Orleans: Dickie Brennan & Co., 2002 (inscribed to Charlie Trotter by the Dick Brennan)
Box 10	Brennan, Ella, and Dick Brennan. The Commander’s Palace New Orleans Cookbook, illustrations by Arthur Shilstone, 1st ed., New York: Clarkson Potter, 1984 (inscribed to Charlie Trotter by Dick Brennan)
Box 10	Davies, Lee. Lagniappe: A Remembrance of Louisiana Holiday Recipes, Evanston, IL: Elizabeth M. Garber, 1976
Box 10	Lagasse, Emeril. Emeril’s Potluck: Comfort Food with a Kicked-up Attitude, 1st ed., New York: William Morrow, 2004 (inscribed to Charlie Trotter by the author)
Box 10	Lagasse, Emeril, and Jessie Tirsch. Emeril’s New Orleans Cooking, photographs by Brian Smale, 1st ed., New York: William Morrow, 1993 (uncorrected advance proof)
Box 10	Lagasse, Emeril, et al. Every Day’s a Party: Louisiana Recipes for Celebrating with Family and Friends, photographs by Philip Gould, 1st ed., New York: William Morrow, 1999
Box 10	Lagasse, Emeril, and Marcelle Bienvenu. Louisiana Real and Rustic, photographs by Brian Smale, 1st ed., New York: William Morrow, 1996 (signed by the Emeril Lagasse)
Box 10	Martin, Ti Adelaide, and Jamie Shannon. Commander’s Kitchen: Take Home the True Tastes of New Orleans with More Than 150 Recipes from Commander’s Palace Restaurant, photographs by Eugenia Uhl, New York: Broadway Books, 2000 (inscribed to Charlie Trotter by the Ti Adelaide Martin)
Box 10	More of the Great Chefs of Puerto Rico, edited by Barbara Ezratty Tasch, 2nd ed., Baltimore, MD: Omni Arts, 2001 (inscribed to Charlie Trotter by Yamira)
Box 10	Prudhomme, Paul. Chef Paul Prudhomme’s Louisiana Kitchen, photographs by Tom Jimison, 1st ed., New York: William Morrow, 1984
Box 10	Spicer, Susan, and Paula Disbrowe. Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans, 1st ed., New York: Knopf, 2007 (inscribed to Charlie Trotter by Susan [Spicer])
Box 10	Valldejuli, Carmen Aboy. Puerto Rican Cookery: A New Approach of a Revised and Enlarged Edition of the Art of Caribbean Cookery, Gretna, LA: Pelican, 2001 (inscribed to Charlie Trotter by the author; note to Charlie Trotter from the author laid in)
Box 10	Wohl, Kit. New Orleans Classic Gumbos and Soups: Recipes from Favorite Restaurants, Gretna, LA: Pelican, 2009

Series 3: General and Vintage

Box 11	Acton, Eliza, et al. Modern cookery, for private families: reduced to a system of easy practice, in a series of carefully tested receipts, in which the principles of Baron Liebig and other eminent writers have been as much as possible applied and explained, London: Longman, Brown, Green, Longmans, and Roberts, 1861 (inscribed to Charlie Trotter by Heston [Blumenthal])
Box 11	American Home Cook Book: A Volume of Tested Recipes, edited by Grace E. Denison, New York: Grosset & Dunlap, 1932 (annotated throughout; half page of notes laid in p. 287)
Box 32	Batchelder, Ann, and Delineator Home Institute. New Delineator Recipes, [New York]: Butterick Publishing Company, 1930 (handwritten recipe for baked beans laid in, p.107; recipe clipping laid in, p.151)
Box 11	Better Homes and Gardens: New Cook Book, edited by Gerald Knox, Des Moines, IA: Meredith, 1989
Box 36	Brillat-Savarin, Jean Anthelme. Physiologie du Goût par Brillat-Savarin:illustrée par Bertall: précédée d'une notice biographique par Alph. Karr: dessins à part du texte, gravés sur acier par Ch. Geoffroy, gravures sur bois, intercalées dans le texte par Midderigh, illustrations by Bertall, Paris: Gabriel de Gonet, 1848
Box 36	Brillat-Savarin, Jean Anthelme. Physiologie du Goût ou Méditations de gastronomie transcendante: ouvrage théorique, historique et à l'ordre du jour, dédié aux gastronomes Parisiens, Paris: Chez A. Sautelet, 1826 (vols. 1-2)
Box 11	Butler, John. A Treasury of Cookbook Classics, Edmonton, Alberta: Creative Publishing, 1998 (inscribed to Charlie Trotter by the author)
Box 64	Dornenburg, Andrew, and Karen Page. Dining Out: Secrets from America’s Leading Critics, Chefs, and Restaurateurs, photographs by Michael Donnelly, New York: John Wiley & Sons, 1998
Box 11	Estes, Rufus. Good Things to Eat as Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, etc., edited by D.J. Frienz, facsimile ed., Jenks, OK: Howling at the Moon Press, 1999 (signed by the editor)
Box 11	Evelyn, John. Acetaria, a discourse of sallets, 1st ed., London: printed for B. Tooke, 1699 (bookseller description laid in)
Box 64	Ewell, Raymond. Dining Out in America’s Cities, 1st ed., Boston: Little, Brown and Company, [1954]
Box 11	Francatelli, Charles Elmé. A Plain Cookery Book for the Working Classes, facsimile ed., Kent, UK: Pryor Publications, 1999
Box 11	Jones, Will. Wild in the Kitchen: A Cookbook, Minneapolis: Gilbert Publishing, 1961
Box 11	Lovegren, Sylvia. Fashionable Food: Seven Decades of Food Fads, New York: Macmillan, 1995 (inscribed in French to Charlie Trotter by Daniel [Pivarel?]; annotations throughout book)
Box 11	Lowney’s Cook Book, Illustrated in Colors: A New Guide for the Housekeeper, Especially Intended as a Full Record of Delicious Dishes Sufficient for Any Well-to-do Family, Clear Enough for the Beginner, and Complete Enough for Ambitious Providers, prepared and revised by Maria Howard, Boston: Walter M. Lowney, 1921 (seafood preparation instructions laid in)
Box 11	Now You Can Make Roses: Cake Decorating for the Beginner, Chicago: Ross Manufacturing Company, 1952 (newspaper recipe laid in)
Box 11	Pauli, Eugen. Classical Cooking The Modern Way, edited by Marjorie S. Arkwright, R.D., Boston: CBI Publishing, 1979 (signed Charles Hugh Trotter, upper right corner of 1st flyleaf)
Box 11	Price, Mary, and Vincent Price. A Treasury of Great Recipes: Famous Specialties of the World’s Foremost Restaurants Adapted for the American Kitchen, illustrations by Fritz Kredel, New York: Bernard Geis Associates, 1965 (2 copies, copy 2 published by Grosset & Dunlap, 1974)
Box 11	Veach, William B. Templeton, et al. A Bon Vivant’s Cookbook: A Collection of Fine Foreign and American Recipes, 1st ed., Boston: Little, Brown and Company, 1965 (annotations on pp. 64, 96)
Box 59	J.R. Watkins Medical Company, Watkins Almanac: Home Doctor and Cook Book, Winona, MN: J.R. Watkins Medical Company, 1918
Box 11	Way to a Man’s Heart. The Settlement Cookbook: Tested Recipes from the Milwaukee Public School Kitchens, Girls Trades and Technical High School, Authoritative Dietitians and Experienced Housewives, compiled by Mrs. Simon Kander, 27th ed., Milwaukee, WI: Settlement Cook Book Company, 1945
Box 11	Whistler, Anna, and Mathilda McNeill, Whistler’s Mother’s Cook Book, edited by Margaret MacDonald, London: Paul Elek, 1979
Box 11	Woman’s World Magazine Co. Inc. The Vegetable Book: Being a Collection of Tested Recipes of Fresh and Canned Vegetables, Showing Their Dietetic Value and Giving Sensible Methods of Cookery and Service, Chicago: Woman’s World Magazine Co., 1928

Series 4: Asian

Subseries A: Chinese

Box 12	Foo, Susanna. Chinese Cuisine, Shelburne, VT: Chapters Publishing Ltd., 1995 (inscribed to Charlie Trotter by the author)
Box 12	Foo, Susanna. Susanna FooFresh Inspiration: New Approaches to Chinese Cuisine, photographs by Tina Rupp, Boston: Houghton Mifflin, 2005
Box 12	Hom, Ken. Chinese Cookery, London: BBC Books, 2001 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. Chinese Cookery: The Comprehensive Guide from the World’s Best-Selling Chinese Cook, 25th anniversary ed., London: BBC Books, 2009 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. East Meets West Cuisine: An American Chef Redefines the Foodstyles of Two Cultures, photographs by Victor Budnik, New York: Simon & Schuster, 1987
Box 12	Hom, Ken. Easy Family Recipes from a Chinese-American Childhood, illustrations by Emily Lisker, 1st ed., New York: Knopf, 1997 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. Foolproof Asian Cookery, photographs by Jean Cazals, London: BBC Worldwide, 2003 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. Foolproof Chinese Cookery, London: BBC Worldwide, 2000 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. Ken Hom’s Top 100 Stir-Fry Recipes: Quick and Easy Dishes for Every Occasion, London: BBC Books, 2004 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. My Kitchen Table: 100 Quick Stir-Fry Recipes, Kitchen Table, photographs by Jean Cazals, London: BBC Books, 2011 (inscribed to Charlie and Rochelle Trotter by the author)
Box 12	Hom, Ken. Wok & Co., photographs by Michaël Roulier, London: Hachette Illustrated, 2005 (inscribed to Charlie Trotter by the author)
Box 12	Leung, Jereme. New Shanghai Cuisine: Bridging the Old and the New, Singapore: Marshall Cavendish Cuisine, 2005 (inscribed to Charlie Trotter)
Box 12	Lo, Kenneth H.C. New Chinese Cooking School: An Illustrated Course in Contemporary Chinese Cuisine, Tucson, AZ: HP Books, 1985
Box 12	Loha-Unchit, Kasma, et al. It Rains Fishes: Legends, Traditions and the Joys of Thai Cooking, 1st ed., illustrations by Toby Goodenough and Margaret DeJong, San Francisco: Pomegranate Artbooks, 1995
Box 13	Matsuhisa, Nobuyuki. Nobu the Cookbook, photographs by Fumihiko Watanabe, 1st ed., Tokyo and New York: Kodansha International, 2001 (signed by the author)
Box 13	Mones, Nicole. The Last Chinese Chef, Boston: Houghton Mifflin, 2007
Box 13	Su-Huei, Huang. Chinese Appetizers and Garnishes, Taiwan: Huang Su-Huei, 1982
Box 13	Teo, Melisa, and Don Bosco. New Chinese Cuisine, Singapore: Tung Lok Restaurants, 2000 (inscribed to Charlie Trotter by Melisa Teo)
Box 13	Tropp, Barbara. The Modern Art of Chinese Cooking, New York: William Morrow, 1982 (inscribed to Charlie Trotter by the author)
Box 13	Tsai, Ming, and Arthur Boehm. Blue Ginger: East Meets West with Ming Tsai, photographs by Alan Richardson, 1st ed., New York: Clarkson Potter, 1999 (inscribed to Charlie Trotter by the Ming Tsai)
Box 13	Yan, Martin. Martin Yan’s Asia: Favorite Recipes from Hong Kong, Singapore, Malaysia, Philippines, and Japan, San Francisco: KQED Books & Tapes, 1997 (inscribed to Charlie Trotter by the author)
Box 13	Yan, Martin. Martin Yan’s China, photographs by Stephanie Lie Jan and Geoffrey Nilsen, San Francisco: Chronicle Books, 2008 (inscribed to Charlie Trotter by the author)
Box 13	Yan, Martin. Martin Yan’s Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World, New York: William Morrow, 2002 (inscribed to Charlie Trotter by Melissa Teo at William Morrow)
Box 13	Yan, Martin. Martin Yan’s Feast: The Best of Yan Can Cook, illustrations by Jack Meyers, San Francisco: Bay Books, 1998 (inscribed to Charlie Trotter by the author)
Box 13	Yan, Martin. Martin Yan’s Invitation to Chinese Cooking, photographs by James Murphy, San Francisco: Bay Books, 1999 (inscribed to Charlie Trotter by the author)
Box 13	Yan, Martin. Quick & Easy, photographs by Sheri Giblin and Stephanie Liu Jan, San Francisco: Chronicle Books, 2004 (inscribed to Charlie Trotter by the author)

Series 4: Asian

Subseries B: Japanese

Box 13	Art of Eating, no. 62, “Twelve Restaurants in Tokyo,” Edward Behr Publishing, 2002
Box 14	Detrick, Mia. Sushi, San Francisco: Chronicle Books, 1981
Box 14	Granta 52, “Food: The Vital Stuff,” London and New York: Granta Publications, 1995
Box 14	Hosking, Richard. A Dictionary of Japanese Food: Ingredients & Culture, Rutland, VT: Tuttle Publishing, 1997
Box 14	Kataoka, Haruyo, and Friederun Köhnen. Japan: A Cookbook, Munich: Mosaik Books, 1993
Box 14	Kazuko, Emi. Café Japan, photographs by Jeremy Hopley, Lincolnwood, IL: Contemporary Books, 1999
Box 14	Klippensteen, Kate. Cool Tools: Cooking Utensils from the Japanese Kitchen, photographs by Yasuo Konishi, 1st ed., Tokyo: Kodansha International, 2006
Box 14	Koyama, Hirohisa. Saveurs du Japon: traditions et recettes d’une grande cuisine, Paris: Albin Michel, 1998 (note to Charlie Trotter from David Myers laid in)
Box 14	Lindgren, Peter, et al. Modern Asiatisk Mat, Stockholm: Bonnier Alba, 1996 (inscribed by Johan Lindquist, Sweden, 1997)
Box 14	Mikuni, Kiyomi. Food Fantasy of the Hotel de Mikuni, Tokyo: Issued in Japan, 1990
Box 14	Omae, Kinjiro, and Yuzuru Tachibana. The Book of Sushi, Tokyo, New York: Kodansha International, 1995
Box 14	Richfield, Patricia. Japanese Vegetarian Cooking: From Simple Soups to Sushi, Freedom, CA: Crossing Press, 1996
Box 14	Shimbo, Hiroko. The Japanese Kitchen: 250 Recipes in a Traditional Spirit, illustrations by Rodica Prato, Boston: Harvard Common Press, 2000
Box 14	Steinberg, Rafael, et al. Recipes, the Cooking of Japan, Foods of the World series, Alexandria, VA: Time-Life Books, 1983
Box 14	Terzani, Angela. Japan: The Beauty of Food, photographs by Reinhart Wolf, New York: Rizzoli International, 1987
Box 14	Tsuji, Mifune. A Gift of Japanese Cooking, 1st ed., New York: Weatherhill Inc., 1995
Box 14	Tsuji, Shizuo. Japanese Cooking: A Simple Art, 1st ed., Tokyo and New York: Kodansha International, 1980
Box 14	Udesky, James. The Book of Soba, Tokyo and New York: Kodansha International, 1995
Box 14	Yamaguchi, Akihiko. Umi no sachi yama no sachi, Tokyo: Yama-Kei, 2000

Series 4: Asian

Subseries C: Korean, Vietnamese and Miscellaneous

Box 15	Brown, Jackum. Vegetarian Thai, photographs by Sandra Lane, London: Octopus Publishing Group, 1999
Box 15	Greenfield, Joanna. Chiva-Som’s Thai Spa Cuisine, Singapore: Editions Didier Millet, 2005
Box 12	Hom, Ken. Foolproof Thai Cookery, photographs by Jean Cazals, London: BBC Worldwide, 2002 (inscribed to Charlie Trotter by the author)
Box 12	Hom, Ken. Ken Hom Cooks Thai, photographs by Peter Knab, London: Headline, 1999 (inscribed to Charlie Trotter by the author)
Box 14	Hutton, Wendy. Singapore Food, Singapore: Times Books International, 1989
Box 15	Lee, Chun Ja, et al. The Book of Kimchi, 1st ed., Seoul: Korean Overseas Culture and Information Service, 1998
Box 15	Man-Jo, Kim, et al. The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea’s National Dish, Singapore: Periplus Editions, 1999
Box 15	Ngo, Bach, and Gloria Zimmerman. The Classic Cuisine of Vietnam, 1st ed., New York: Plume, 1986 (signed Lynn Dwight Norris)
Box 15	Oseland, James. Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore, photographs by Christopher Hirsheimer, New York: W.W. Norton, 2006 (inscribed to Charlie Trotter by the author)
Box 15	Price, David Clive. The Food of Korea: Authentic Recipes from the Land of the Morning Calm, 1st ed., Singapore: Periplus Editions, 2002
Box 15	Thompson, David. Thai Food, Berkeley, CA: Ten Speed Press, 2002
Box 15	Trang, Corinne. Authentic Vietnamese Cooking: Food from a Family Table, photographs by Christopher Hirsheimer, New York: Simon & Schuster, 1999
Box 15	Wibisono, Djoko, and David Wong. The Food of Singapore: Authentic Recipes from the Manhattan of the East, Singapore: Periplus Editions, 1997

Series 4: Asian

Subseries D: General

Box 15	Alford, Jeffrey, and Naomi Duguid. Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia, New York: Artisan, 2000
Box 15	Alford, Jeffrey, and Naomi Duguid. Seductions of Rice, New York: Artisan, 1998
Box 13	Cutting Edge: Innovations of East-West Cuisine for the Twenty-First Century, [Hong Kong]: Odyssey Productions, 1993
Box 15	Durack, Terry. Noodle, photographs by Geoff Lung, San Francisco: Soma, 1999
Box 15	Perry, Neil. Balance and Harmony: The Secrets of Asian Cooking, Millers Point, NSW: Murdoch Books, 2008 (inscribed to Charlie Trotter by the author)
Box 15	Simonds, Nina. A Spoonful of Ginger: Irresistible, Health-giving Recipes from Asian Kitchens, New York: Knopf, 2011
Box 15	Solomon, Charmaine. Charmaine Solomon’s Encyclopedia of Asian Food, Port Melbourne: Heinemann Australia, 1996

Series 5: Chef

Subseries A: Consumer

Box 16	Adams, Jody, and Ken Rivard. In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant, 1st ed., New York: William Morrow, 2002 (inscribed to Charlie Trotter by Jody Adams)
Box 16	Bittman, Mark. How to Cook Everything Vegetarian: Simple Recipes for Great Food, illustrations by Alan Witschonke, New York: Macmillan, 1998
Box 16	Bittman, Mark. The Minimalist Cooks at Home: Recipes that Give You More Flavor Out of Fewer Ingredients in Less Time, 1st ed., New York: Broadway Books, 1999
Box 16	Blanc, Raymond. Blanc Mange: The Mysteries of the Kitchen Revealed, photographs by Graham Kirk, London: BBC Books, 1994
Box 16	Boulud, Daniel, and Melissa Clark. Braise: A Journey Though International Cuisine, photographs by Thomas Schauer, 1st ed., New York: Ecco Press, 2006 (signed by Daniel Boulud)
Box 16	Boulud, Daniel, and Dorie Greenspan. Café Boulud Cookbook: French- American Recipes for the Home Cook, New York: Scribner, 1999
Box 16	Brennan, Terrance, and Andrew Friedman. Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home, photographs by Christopher Hirsheimer, Hoboken, NJ: John Wiley & Sons, 2005 (inscribed to Charlie Trotter by Terrance Brennan)
Box 16	Carucci, Linda. Cooking School Secrets for Real World Cooks, San Francisco: Chronicle Books, 2005
Box 16	Colicchio, Tom, et al. Think Like a Chef, 1st ed., New York: Clarkson Potter, 2000
Box 19	Cooking with Les Dames d’Escoffier: At Home with the Women Who Shape the Way We Eat and Drink, edited by Marcella Rosene and Pat Mozersky, Seattle, WA: Sasquatch Books, 2008 (note from Tami Mizrahi and Les Dames laid in)
Box 16	Deville, Michel, and Brendan O’Farrell. Brothers in the Kitchen: A Celebration of Friendship and Fine Foods, Seattle, WA: Compendium, 2006 (inscribed to Charlie Trotter by Brendan O’Farrell; note from Brendan O’Farrell laid in, pp.190-191)
Box 16	Dupree, Nathalie. Nathalie Dupree Cook’s Everyday Meals from a Well-stocked Pantry: Strategies for Shopping Less and Eating Better, 1st ed., New York: Clarkson Potter, 1995
Box 16	Favorite Recipes of Steelcase Chefs: Featuring Recipes Served at the Meyer May House, the Corporate Dining Rooms, and from the Chefs’ Personal Collections, Grand Rapids, MI: Steelcase, 1991
Box 17	Greenberg, Jack, and James Vorenberg. Dean Cuisine, or, The Liberated Man’s Guide to Fine Cooking, Riverdale-on-Hudson, New York: Sheep Meadow Press, 1990 (inscribed to Charlie Trotter by Jack Greenberg)
Box 17	Guillas, Bernard, and Ron Oliver. Flying Pans: Two Chefs, One World, New York: Cabin Fever Press, 2009 (inscribed to Charlie Trotter by the authors; notecard and business card from author Bernard Guillas laid in)
Box 17	Jacobs, Lauraine. The Confident Cook, photographs by Kieran Scott, Auckland, NZ: Random House, 2006 (publisher’s letter laid in, pp. 48-49)
Box 17	Katzen, Mollie. The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York, Berkeley, CA: Ten Speed Press, 1977 (diet recommendations from the University of Wisconsin Hospital and Clinics Food Service Department laid in, pp. 42-43; 5 pages of handwritten recipes, 3 recipes cards by Les Fiches-Cuisine De Elle; French Gastronomie article laid in, pp. 54-55; news clipping laid in, pp. 176-177)
Box 17	Keller, Thomas, et al. Bouchon, photographs by Deborah Jones, 1st ed., New York: Artisan, 2004 (special edition number 37/300; inscribed to Charlie Trotter by Thomas Keller)
Box 86	Keller, Thomas, et al. The Complete Thomas Keller, vols. 1-2, photographs by Deborah Jones, New York: Artisan, 2006 (both volumes inscribed to Charlie Trotter by Thomas Keller; vol. 1 published in 1999; in slipcase)
Box 17	Keller, Thomas, et al. The French Laundry Cookbook, photographs by Deborah Jones, 1st ed., New York: Artisan, 1999 (2 copies; both inscribed to Charlie Trotter by Thomas Keller; copy 1 is a special edition number 142/300)
Box 17	Kerr, Graham. Graham Kerr’s Smart Cooking, 1st ed., New York: Doubleday, 1991 (inscribed to Charlie Trotter by the author)
Box 17	Kunz, Gary, and Peter Kaminsky. The Elements of Taste, 1st ed., Boston: Little, Brown and Company, 2001 (inscribed to Charlie Trotter by the authors)
Box 17	Ladenis, Nico. Nico: Recipes and Recollections from One of Our Most Brilliant and Controversial Chefs, London: Macmillan, 1996
Box 17	Le Coze, Maguy, and Eric Ripert. Le Bernardin Cookbook: Four-Star Simplicity, 1st ed., New York: Doubleday, 1998 (inscribed to Charlie Trotter by the authors)
Box 17	Lee, Susur. Susur: A Culinary Life, photographs by Shun Sasabuchi and Edward Pond, Berkeley, CA: Ten Speed Press, 2005 (inscribed to Charlie Trotter by the author)
Box 17	Malouf, Waldy, and Melissa Clark. High Heat: Grilling and Roasting Year-round with Master Chef Waldy Malouf, photographs by William Meppem, New York: Broadway Books, 2003
Box 18	Meyer, Danny, and Michael Romano. Second Helpings from Union Square Café, photographs by Duane Michals, 1st ed., New York: Harper Collins, 2001 (inscribed to Charlie Trotter by Danny Meyer)
Box 18	Morgan, Jeff. Dean and Deluca:TheFood and Wine Cookbook, San Francisco: Chronicle Books, 2002 (inscribed to Charlie Trotter by the author)
Box 18	Moulton, Sara. Sara Moulton Cooks at Home, 1st ed., New York: Broadway Books, 2002 (inscribed to Charlie Trotter by the author)
Box 18	Paterson, Jennifer, and Clarissa Dickson Wright. Cooking with the Two Fat Ladies, 1st. American ed., New York: Clarkson Potter, 1998
Box 18	Paterson, Jennifer, and Clarissa Dickson Wright. Two Fat Ladies Ride Again, 1st. American ed., New York: Clarkson Potter, 1998
Box 18	Pence, Caprial. Caprial’s Café Favorites, Berkeley, CA: Ten Speed Press, 1994 (inscribed to Charlie Trotter by the author)
Box 18	Puck, Wolfgang. Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West, 1st ed., New York: Random House, 1986
Box 18	Puck, Wolfgang. Wolfgang Puck Makes It Easy: Delicious Recipes for Your Home Kitchen, Nashville, TN: Rutledge Hill Press, 2004 (inscribed to Charlie Trotter by the author)
Box 18	Quek, Justin, and Tan Su-Lyn. Justin Quek: Passion & Inspiration, photographs by Amoris Wang, 1st ed., Singapore: Bon Vivant Publishing, 2006 (inscribed to Charlie Trotter by Justin Quek)
Box 18	Ramsay, Gordon, et al. Chef for all Seasons, photographs by Georgia Glynn Smith, Berkeley, CA: Ten Speed Press, 2000 (letter to Charlie Trotter from Gordon Ramsay laid in)
Box 18	Ramsay, Gordon, et al. Gordon Ramsay’s Fast Food: Recipes from the F Word, photographs by Jill Mead, Toronto: Key Porter Books, 2007 (advance reading copy)
Box 18	Ramsay, Gordon. Gordon Ramsay’s Passion for Flavour: Recipes from the Aubergine, London: Conran Octopus, 1997 (inscribed to Charlie Trotter by the author)
Box 18	Ramsay, Gordon, and Roz Denny. Passion for Seafood, London: Conran Octopus, 1999 (inscribed to Charlie Trotter by Gordon Ramsay)
Box 18	Richard, Michael. Happy in the Kitchen, photographs by Debra Jones, New York: Artisan, 2006 (inscribed to Charlie Trotter by the author)
Box 19	Ripert, Eric. Avec Eric, Hoboken, NJ: John Wiley & Sons, 2010 (inscribed to Charlie Trotter by the author)
Box 19	Ripert, Eric, and Michael Ruhlman. A Return to Cooking, New York: Artisan, 2002 (inscribed to Charlie Trotter by Eric Ripert)
Box 19	Roberts, Michael. Secret Ingredients: The Magical Process of Combining Flavors, New York: Bantam Books, 1988 (inscribed to Charlie Trotter by the author)
Box 19	Roberts, Michael. What’s for Dinner? 1st ed., New York: William Morrow, 1993 (inscribed to Charlie Trotter by the author)
Box 19	Roux, Michel Jr. A Life in the Kitchen, London: Weidenfeld & Nicolson, 2009 (inscribed to Charlie Trotter by the author)
Box 19	Spirit of Excellence: Restaurants, Chefs, Recipes and Cognacs, compiled by David Shaw, photographs by Bob Hodson and Matt Israel, South Coast Metro, CA: Bon Vivant Publishing, 2002
Box 19	Thorne, John. Outlaw Cook, Totnes, England: Prospect, 1999 (2 cards with Dean & Deluca store stickers laid in pp. 236-237, pp. 300-301)
Box 19	Van Aken, Norman. Norman Van Aken’s Feast of Sunlight, 1st ed., New York: Ballentine Books, 1988 (inscribed to Charlie Trotter by Norman, Janet and Justin Van Aken)
Box 19	Waltuck, David, and Andrew Friedman. Chanterelle: The Story and Recipes of a Restaurant Classic, photographs by Maria Robledo, Newtown, CT: Taunton Press, 2008 (2 copies; copy 1 inscribed to Charlie Trotter by David Waltuck)
Box 19	Wild, Michael. BayWolf Restaurant Cookbook, photographs by Laurie Smith, Berkeley, CA: Ten Speed Press, 2001 (inscribed to Charlie Trotter by the author)
Box 19	Yum! Tasty Recipes from Culinary Greats, compiled by Jeffrey Spear and Dara Bunjon, Nashville, TN: Cumberland House, 2007

Series 5: Chef

Subseries B: Consumer Compilations

Box 20	Avila, Kay. Take Twelve Cooks, London: Thames Macdonald, 1986
Box 20	Bartlett, Linda Provus, and Gretchen Sandin Jordan. Feast For Life: A Benefit Cookbook, San Francisco: Collins Publishers, 1996
Box 20	Butchkiss, Sandi, and Melisa Teo. Grand Chefs, Haute Cuisine, [Paris]: Les Éditions du Pacifique, 2003 (Charlie Trotter, pp. 34-37)
Box 20	Butchkiss, Sandi, and Melisa Teo. Hot Chefs, Hip Cuisine, Singapore: Editions Didier Millet, 2002 (Charlie Trotter, pp. 34-37)
Box 20	Chefs of Distinction Worldwide: Volume One, Devizes, Wiltshire: Ptarmigan, 2004
Box 20	Chefs of the Times: More than 200 Recipes and Reflections from Some of America’s Most Creative Chefs, Based on the Popular Column in the New York Times, edited by Michalene Busico, photographs by Vincent Laforet and Tony Cenicola, 1st ed., New York: St. Martin’s Press, 2001
Box 21	Cooking with America’s Championship Team: Sizzling Recipes from Chef Edward G. Leonard, CMC and the American Championship Culinary Team, Summerville, SC: Feeding Frenzy, Inc., 2005 (inscribed to Charlie Trotter by John Carter and John [Kaufman])
Box 36	Cook’s Book: Step-by-step Techniques and Recipes for Success Every Time from the World’s Top Chefs, edited by Jill Norman, London: DK Publishing, 2005 (Charlie Trotter’s chapters: “Fish & Shellfish,” pp.150-199; “Vegetables,” pp. 334-377)
Box 21	Cook’s Book: Techniques and Tips from the World’s Master Chefs, edited by Jill Norman, 1st American ed., New York: DK Publishing, 2005 (Charlie Trotter’s chapter: “Fish & Shellfish,” pp. 156-199)
Box 20	Culinary Institute of America. Cooking Secrets of the CIA: Culinary Institute of America, photographs by Pavlina Eccless, San Francisco: Chronicle Books, 1995
Box 20	Culinary Institute of America. From the Recipe Files of the CIA, San Francisco: MPP Books, 1996
Box 21	Culinary Institute of America. More Cooking Secrets of the CIA: Over 100 New Recipes from America’s Most Famous Cooking School, photographs by Joyce Pool, San Francisco: Chronicle Books, 1997
Box 20	Dunea, Melanie. My Last Supper: 50 Great Chefs and Their Final Meals: Portraits, Interviews, and Recipes, New York: Bloomsbury, 2007 (inscribed to Charlie Trotter by the author)
Box 20	Food & Wine Books. Best of the Best: The Best Recipes from the Year’s 25 Best Cookbooks, New York: American Express Publishing, 2000
Box 20	Food & Wine Books. Best of the Best Cookbook Recipes: The Best Recipes from the 25 Best Cookbooks of the Year, New York: American Express Publishing, 2009 (Charlie Trotter, pp. 254-261)
Box 20	Gourmet Books. The Best of Gourmet: A Year of Celebrations, 20th anniversary edition, photographs by Romulo A. Yanes, New York: Condé Nast and Random House, 2005
Box 20	Haller, James. Another Blue Strawberry: More Brilliant Cooking without Recipes, Harvard, MA: Harvard Common Press, 1983
Box 20	International Association of Culinary Professionals (IACP). For the Love of Food: Recipes and Stories from the Chefs of the IACP, Louisville, KY: International Association of Culinary Professionals, 2005
Box 21	James Beard Foundation. Winning Styles Cookbook: Recipes from the James Beard Foundation Award-winning Chefs, edited by Elin Jeffords, Summerville, SC: Feeding Frenzy, Inc., 2004 (Charlie Trotter, pp. 87-104)
Box 21	Kasperzak, Sara Jane. Loving Food: A Selection of Recipes for All Occasions, 1st ed., Toledo, OH: Commercial Aluminum Cookware Company, 1991 (inscribed to Charlie Trotter by the author)
Box 21	Off Duty: The World’s Greatest Chefs Cook at Home, photographs by James Merrell, produced for the Nicholls Spinal Injury Foundation, London: Harper Collins, 2005 (inscribed to Charlie Trotter by Daniel and David Nicholls; Charlie Trotter, pp. 248-250)
Box 21	Pappas, Lou Seibert. New American Chefs and Their Recipes, San Francisco: 101 Productions, 1984
Box 20	Relais & Château. Chefs at Home: Favorite Recipes from the Chefs of Relais & Château in North America, Buckingham, UK: Network Book Publishing, 2010
Box 21	Wohl, Kit. The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, photographs by Susie Cushner, San Francisco: Chronicle Books, 2011 (Charlie Trotter, pp. 109-118)

Series 5: Chef

Subseries C: Culinary Professional

Box 21	Achatz, Grant, et al. Alinea, photographs by Lara Kastner, 1st ed., Berkeley, CA: Ten Speed Press, 2008
Box 22	Atkinson, David. Hotel & Catering French: A New Approach for Advanced Students and Practitioners, 1st ed., New York: Pergamon, 1980
Box 63	Carroll, Charles M. Leadership Lessons from a Chef: Finding Time to Be Great, Hoboken, NJ: John Wiley & Sons, 2008 (inscribed to Charlie Trotter by the author)
Box 21	Educational Foundation. Applied Food Service Sanitation: A Certification Coursebook, 3rd. ed., Chicago: Education Foundation, National Restaurant Association, 1985
Box 63	Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers, edited by Irena Chalmers, 1st ed., New York: Beaufort Books, 2008 (inscribed to Charlie Trotter by the author)
Box 22	French Culinary Institute. The Fundamental Techniques of Classic Cuisine, edited by Judith Choate, New York: Stewart, Tabori & Chang, 2007 (inscribed to Charlie Trotter by Dorothy [Hamilton])
Box 63	Goldstein, Evan. Five-Star Service: Your Guide to Hospitality Excellence, Bennington, VT: On-Premise Communications, 2003 (inscribed to Charlie Trotter by the author)
Box 63	Hartnett, Sharon Dapper, and Claudette Lévesque. Chef Scenarios: Case Studies, Case Histories, and Narratives on Teaching and Leadership in Kitchen Classrooms and in Industry, Dubuque, IA: Kendall/Hunt, 2002 (letter to Charlie Trotter from Joseph Sabella laid in; chapter on Charlie Trotter’s, p. 89)
Box 22	Humm, Daniel, and Will Guidara. Eleven Madison Park: The Cookbook, photographs by Francisco Tonelli, 1st ed., New York: Little, Brown and Company, 2011
Box 63	Jacobs, Jay. Winning the Restaurant Game, New York: McGraw Hill, 1980
Box 22	James Beard Foundation. The Food Professional’s Guide: The James Beard Foundation Directory of People, Products and Services, edited by Irena Chalmers, New York: American Showcase, Inc., 1990
Box 63	Los Angeles Professional Servers. How to Be the Perfect Waiter or Waitress…and Earn Great Tips! Study Guide, Los Angeles: LA Professional Servers, 1997
Box 22	McGreal, Michael J., and Linda J. Trakselis, Culinary Arts: Principles and Applications, Homewood, IL: American Technical Publishers, 2008 (includes CD-ROM)
Box 22	McGreal, Michael J., and Linda J. Trakselis, Culinary Arts: Principles and Applications, 2nd ed., Orland Park, IL: American Technical Publishers, 2012 (includes interactive DVD)
Box 63	Meyer, Danny. Setting the Table: The Transformative Power of Hospitality in Business, New York: Harper Collins, 2006
Box 22	Sonnenschmidt, Nicolas, and Jean F. Nicolas. The Professional Chef’s Art of Garde Manger, 3rd ed., Boston: CBI Publishing Co., 1982
Box 63	Thalco Self Trainer for Waitresses and Waiters, edited by E. Ronald Fishman, rev. ed., South Gate, CA: Almark Company, 1987
Box 63	Tihany, Adam. Tihany Design, New York: The Monacelli Press, 1999 (inscribed to Charlie Trotter by the author)
Box 22	Traster, Daniel. Welcome to Culinary School: A Culinary Student Survival Guide, 1st ed., Upper Saddle River, NJ: Prentice Hall, 2010 (inscribed to Charlie Trotter by the author)
Box 63	Ware, Richard, and James Rudnick. The Restaurant Book: The Definitive Guide to Starting Your Own Restaurant, New York: Facts On File Publications, 1984

Series 6: Commentary

Box 22	Allen, Stewart Lee. In the Devil’s Garden: A Sinful History of Forbidden Food, New York: Ballantine Books, 2003
Box 22	Altman, Donald. Art of the Inner Meal: Eating as a Spiritual Path, 1st ed., San Francisco: Harper Collins, 1999
Box 25	Association for the Specialty Food Trade, et al. New Yorker Fancy Food Show: 50th Anniversary Book of Cartoons, 1st ed., Dobbs Ferry, New York: The Cartoon Bank, 2004
Box 22	Avoine, et al. La table, Paris: HA! Humoristes Associés, 1985
Box 22	Barhan, Peter. The Science of Cooking, Berlin: Springer, 2001
Box 22	Barr, Ann, and Paul Levy. The Official Foodie Handbook: Be Modern-Worship Food, New York: Arbor House, 1985
Box 22	Bartelsman, Jan. Magic in the Kitchen: The American Chef, Whimsical Portraits, Outstanding Recipes, photographs by Jan Bartelsman, New York: Artisan, 2001 (Charlie Trotter, pp. 164-167)
Box 24	Best Food Writing, 2001, edited by Holly Hughes, New York: Marlowe and Company, 2001
Box 24	Best Food Writing, 2006, edited by Holly Hughes, New York: Marlowe and Company, 2006
Box 23	Bilson, Gay. Plenty: Digressions on Food, Camberwell, Vic.: Lantern, 2007
Box 23	Bottero, Jean, and Teresa Lavender Fagan, The Oldest Cuisine in the World: Cooking in Mesopotamia, Chicago: University of Chicago Press, 2004
Box 23	Boulud, Daniel. Letters to a Young Chef: The Art of Mentoring, New York: Basic Books, 2003 (2 copies; copy 1 inscribed to Charlie Trotter by the author; copy 2 signed by the author on a Charlie Trotter bookplate)
Box 23	Bove, José, and François Dufour. The World is Not for Sale: Farmers Against Junk Food, London: Verso, 2001
Box 23	Brillat-Savarin, Jean Anthelme. M.F.K. Fisher’s Translation of Brillat-Savarin’s the Physiology of Taste: or, Meditations on Transcendental Gastronomy, 1st ed., New York: Harvest, 1978
Box 23	Brillat-Savarin, Jean Anthelme. Physiology of Taste, New York: Dover 1960
Box 23	Bring Home the Bacon and Cutting the Mustard, New Jersey: Castle Books, 2002
Box 23	Capella, Anthony. The Food of Love, New York: Viking, 2004 (publisher’s letter from Carole DeSanti laid in)
Box 23	Capon, Robert Farrar. Food for Thought: Resurrecting the Art of Eating, New York: Harcourt Brace Jovanovich, 1978 (postcard of the Papal Palace Gardens, Italy, laid in)
Box 23	Charles, Prince of Wales, On the Future of Food, New York: Rodale, 2012 (letter by Helaine Lerner, President of Grace Communications Foundation, laid in; brochure laid in)
Box 24	Chef’s Story: 27 Chefs Talk About What Got Them Into the Kitchen, edited by Dorothy Hamilton and Patrick Kuh, photographs by Matthew Septimus, New York: Harper Collins, 2007 (Charlie Trotter, pp. 247-258)
Box 23	Chelminski, Rudolph. The Perfectionist: Life and Death in Haute Cuisine, New York: Gotham Books, 2006
Box 23	Civitello, Linda. Cuisine and Culture: A History of Food and People, Hoboken, NJ: John Wiley & Sons, 2004
Box 23	Clark, Eleanor. The Oysters of Locmariaquer, 1st ed., Hopewell, NJ: Ecco Press, 1998
Box 24	Consuming Passions, edited by Jonathon Green, 1st ed., New York: Fawcett Columbine, 1986
Box 23	Cooking, Eating, Thinking: Transformative Philosophies of Food, edited by Dean W. Curtin and Lisa M. Heldke, Bloomington, IN: Indiana University Press, 1992
Box 27	Cooks and Other People: Proceedings of the Oxford Symposium on Food and Cookery 1995, edited by Harlan Walker, Totnes, UK: Prospect Books, 1996
Box 26	Cooks Quotation Book: A Literary Feast, edited by Maria Robbins, New York: Penguin Books, 1984
Box 23	Cooks Quotations: A Collection of Fine Paintings and the Best Cooking Quotes, edited by Helen Exley, New York: Exley Publications, 1994
Box 26	COPIA, The American Center for Wine, Food, and the Arts, Setting the American Table: Essays for the New Center of Food and Wine, edited by Doreen Schmid, Napa, CA: COPIA, 2001 (note from Peggy Loar, Director of COPIA, and booklet laid in)
Box 23	Critser, Greg. Fat Land: How Americans Became the Fattest People in the World, Boston: Houghton Mifflin, 2003 (letter to Charlie Trotter from Mark laid in)
Box 24	Culinary History of Food, edited by Jean-Louis Flandren and Massimo Montanari. New York: Columbia University Press, 1999
Box 23	Cummins, Ronnie, and Ben Lilliston. Genetically Engineered Food: A Self-defense Guide for Consumers, New York: Marlowe, 2000 (Organic Consumers Association brochure laid in p.15)
Box 23	David, Elizabeth. Harvest of the Cold Months: The Social History of Ice and Ices, 1st American ed., New York: Viking, 1995
Box 23	de Coquet, James. A Letter to Gourmets, Gourmands, Gastronomes and Gluttons About Their Behavior at Table and in Private, [Paris]: Relais et Châteaux, 1997
Box 23	de Groot, Andries, and Lorna J. Sass. In Search of the Perfect Meal: A Collection of the Best Food Writing of Roy Andries de Groot, 1st ed., New York: St. Martin’s Press, 1986
Box 23	Durack, Terry. Hunger, St. Leonards, NSW: Allen & Unwin, 2000 (signed by the author)
Box 23	Estragon, Vladimir. Waiting for Dessert, New York: Viking, 1982
Box 23	Evans, Len. Indulgences, Sydney: Methuen Australia, 1981 (signed by the author)
Box 23	Fernández-Armesto, Felipe. Near a Thousand Tables: A History of Food, New York: Free Press, 2002 (2 copies; copy 1 inscribed to Charlie Trotter by [Norman Van Aken]; copy 2 inscribed to Charlie Trotter by Mark Miller of Coyote Café, letter and photograph from Mark Miller laid in)
Box 24	Fisher, M.F.K., Art of Eating: The Collected Gastronomical Works of M.F.K. Fisher, New York: World Publishing Company, 1954
Box 26	Food and Drink: A Book of Quotations, edited by Susan Rattiner, Mineola, New York: Dover, 2002
Box 22	Food: An Oxford Anthology, edited by Brigid Allen, Oxford: Oxford University Press, 1995
Box 24	Gaiter, Dorothy J., and John Brecher. Love By the Glass: Tasting Notes from a Marriage, 1st ed., New York: Villard Books, 2002 (inscribed to Charlie Trotter by the authors)
Box 24	Gordon, Karen Elizabeth. The Ravenous Muse: A Table of Dark and Comic Contents, a Bacchanal of Books, illustrations by Dugald Stermer, 1st ed., New York: Pantheon, 1996
Box 24	Gould, John. Monstrous Depravity: A Jeremiad and a Lamentation About Things to Eat, illustrations by F. Wenderoth Saunders, New York: William Morrow, 1963
Box 24	Greenberg, Paul. Four Fish: The Future of the Last Wild Food, New York: Penguin, 2010
Box 24	Greene, Gael. Insatiable: Tales from a Life of Delicious Excess, 1st ed., New York: Warner Books, 2006 (inscribed to Charlie Trotter by the author)
Box 24	Greenstein, Lou. A La Carte: A Tour of Dining History, Glen Cove, NY: PBC International, 1992
Box 24	Guiliano, Mireille. French Woman Don’t Get Fat: The Secret of Eating for Pleasure, New York: Knopf, 2005 (inscribed to Charlie Trotter by the author)
Box 24	Haim, Nadine. The Artist’s Palate, New York: Harry N. Abrams, 1988
Box 24	Harris, Marvin. Good to Eat: Riddles of Food and Culture, New York: Simon & Schuster, 1985
Box 24	Henderson, Jeff. Cooked: From the Streets to the Stove, From Cocaine to Foie Gras, New York: William Morrow, 2007 (inscribed to Charlie Trotter by the author; author’s brochure and business card laid in)
Box 23	International Food and Wine Society. Food and Wine 1992: An Annual Review, vol. 17, edited by Hugo Dunn-Meynell, London: International Food and Wine Society, 1992
Box 23	International Food and Wine Society. Food and Wine 1993: An Annual Review, vol. 18, edited by Hugo Dunn-Meynell, Jubilee ed., London: International Food and Wine Society, 1993
Box 24	Jones, Idwal. Chef’s Holiday, illustrations by Roger Duvoisin, 1st ed., New York: Longmans, Green and Company, 1952 (note card from Russ Parsons laid in)
Box 24	Kamozawa, Talbot, and H. Alexander Aki. Ideas in Food: Great Recipes and Why They Work, illustrations by Jonathan Correira, New York: Clarkson Potter, 2010
Box 25	Kass, Leon. The Hungry Soul: Eating and the Perfecting of Human Nature, New York: Free Press, 1994 (inscribed to Charlie Trotter by the author; book review laid in; Charlie Trotter’s handwritten dining notes during visit to France laid in)
Box 25	Kelly, Ian. Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef, New York: Walker & Company, 2004
Box 27	Kitchen Wisdom: A Collection of Savory Quotations, illustrated by Christopher Wormell, illustrations by the author, Philadelphia: Running Press, 1995
Box 64	Kuh, Patric. The Last Days of Haute Cuisine: The Coming of Age of American Restaurants, New York: Penguin Books, 2002
Box 25	Kurlansky, Mark. Cod: A Biography of the Fish that Changed the World, New York: Walker & Company, 1997
Box 25	Kurlansky, Mark. Salt: A World History, New York: Walker & Company, 2002
Box 25	Lanchester, John. The Debt to Pleasure, 1st ed., New York: Henry Holt and Company, 1996 (inscribed by Norman, Janet and Justin [Van Aken])
Box 25	Lang, George. Nobody Knows the Truffles I’ve Seen, New York: Knopf, 1998 (inscribed to Charlie Trotter by the author)
Box 25	Levy, Paul. Out to Lunch, 1st American ed., New York: Harper & Row, 1986 (inscribed to Charlie Trotter by the author)
Box 25	Liebling, A. J. Between Meals: An Appetite for Paris, 1st ed., New York: North Point Press, 1986
Box 25	Linford, Jenny. Writing About Food, London: A and C Black, 1996
Box 25	Lipkowitz, Ina. Words to Eat By: Five Foods and the Culinary History of the English Language, 1st ed., New York: St. Martin’s Press, 2011
Box 25	Lucan, Medlar, and Durian Gray. The Decadent Cookbook, Sawtry Cambs, England: Dedalus, 1997
Box 24	Maggs Bros, Ltd., catalogue no. 1374, Food & Drink: 4000 Years of Culinary History: Antiquities, Manuscripts, Books, Watercolours and Objéts Relating to Cookery, Eating and Drinking, 2005
Box 23	Man with a Pan: Culinary Adventues of Fathers Who Cook for Their Families, edited by John Donohue, 1st ed., Chapel Hill, NC: Algonquin Books, 2011
Box 25	Marcone, Francesco. In Bad Taste?: The Adventures and Science Behind Food Delicacies, Toronto: Key Porter Books, 2007
Box 25	Marinetti, Filippo Tommaso. The Futurist Cookbook, San Francisco: Bedford Arts, 1989
Box 25	Masumoto, David Mas. Epitaph for a Peach: Four Seasons on My Family Farm, 1st. ed., San Francisco: Harper Collins, 1996
Box 25	Masumoto, David Mas. The Wisdom of the Last Farmer: Harvesting Legacies from the Land, New York: Free Press, 2009
Box 25	McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen, New York: Scribner, 1984
Box 25	McNamee, Thomas. Alice Watersand Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution, New York: Penguin Books, 2007
Box 25	McPhee, John. Giving Good Weight, New York: Farrar, Straus, Giroux, 1979
Box 25	McWilliams, James E. Just Food: How Locavores Get It Wrong and How We Can Truly Eat Responsibly, 1st ed., New York: Little, Brown and Company, 2009 (note to Charlie Trotter from [Michel and Sébastien] Bras with photograph of Charlie Trotter, Steve Grayston and others laid in)
Box 25	Nash, Ogden, et al. Food, illustrations by Etienne Delessert, New York: Stewart, Tabori & Chang, 1989
Box 26	National Research Council (US). Advisory Committee on Technology Innovation. Lost Crops of the Incas: Little-known Plants of the Andes with Promise for Worldwide Cultivation, Washington DC: National Academy Press, 1989 (inscribed to Charlie Trotter by Lynn Norris; letter from Lynn Norris laid in)
Box 25	Newell, Patrick. The Olive Grove, Ringwood, Vic: Penguin Books Australia, 2000
Box 25	Ozeki, Ruth L. My Year of Meats, New York: Penguin Books, 1998
Box 25	Pellegrini, Angelo. The Unprejudiced Palate, New York: Lyons & Burford, 1984
Box 25	Penguin Book of Food and Drink, edited by Paul Levy, London: Viking, 1996
Box 26	Pleasures of the Table, edited by Jennifer Taylor, London: Robert Hale, 1993
Box 26	Pollan, Michael. In Defense of Food: An Eater’s Manifesto, New York: Penguin Press, 2008
Box 26	Psaltis, Doug. The Seasoning of a Chef, 1st ed., New York: Broadway Books, 2005
Box 26	Rayner, Jay. Eating Crow, New York: Simon & Schuster, 2004 (publisher’s review laid in)
Box 26	Reichl, Ruth. Comfort Me With Apples: More Adventures at the Table, 1st ed., New York: Random House, 2001
Box 26	Richman, Alan. Fork It Over: The Intrepid Adventures of a Professional Eater, 1st ed., New York: Harper Collins, 2004 (inscribed to Charlie Trotter by the author; note from the author laid in pp. 82-83)
Box 26	Ripe, Cherry. Goodbye Culinary Cringe, St. Leonards, NSW: Allen & Unwin, 1996 (inscribed to Charlie Trotter by the author)
Box 26	Rochefort, Harriet Welty. French Fried: The Culinary Capers of an American in Paris, 1st ed., New York: St. Martin’s Press, 2001 (inscribed to Charlie Trotter by the author)
Box 26	Root, Waverly, and Richard de Rochemont. Eating in America: A History, New York: Ecco Press, 1981 (bookmark laid in, pp. 272-273)
Box 26	Rose, Sarah. For all the Tea in China: How England Stole the World’s Favorite Drink and Changed History, New York: Viking, 2010 (inscribed to Charlie Trotter by the author)
Box 26	Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary Institute of America, 1st ed., New York: Henry Holt, 1997 (inscribed to Charlie Trotter by the author; 2 letters to Charlie Trotter from the author laid in)
Box 26	Ruhlman, Michael. The Soul of a Chef: The Journey Toward Perfection, New York: Viking, 2009 (inscribed to Charlie Trotter by the author)
Box 26	Ruscalleda, Carme. CR20: 20 Years of the Sant Pau, photographs by Pere and Ester Sauleda, 1st ed., Barcelona: Mont-Ferrant, 2009 (inscribed to Charlie Trotter by the author)
Box 26	Schlosser, Eric. Fast Food Nation: The Darkside of the All-American Meal, Boston: Houghton Mifflin, 2001
Box 26	Schultz, Howard. Onward: How Starbucks Fought for Its Life without Losing Its Soul, [Emmaus, PA]: Rodale, 2011 (signed by the author)
Box 86	Selby, Todd. Edible Selby, New York: Harry N. Abrams, 2012
Box 26	Shikatani, Gerry. A Passion for Food: Conversation with Canadian Chefs, Toronto: Mercury Press, 1999 (inscribed to Charlie Trotter by the author; letter from the author laid in, pp. 114-115)
Box 25	Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food, edited by Carlo Petrini, White River Junction, VT: Chelsea Green Publishing Company, 2001
Box 24	Slow Food Nation’sCome to the Table: The Slow Food Way of Living, edited by Katrina Heron, Emmaus, PA: Rodale, 2008
Box 26	Spang, Rebecca L. The Invention of the Restaurant: Paris and Modern Gastronomic Culture, Cambridge, MA: Harvard University Press, 2000
Box 26	Steingarten, Jeffrey. TheMan Who Ate Everything: And Other Gastronomic Feats, Disputes, and Pleasurable Pursuits, New York: Knopf, 1998
Box 25	Sun & Moon Guide to Eating Through Literature and Art, edited by Douglas Messerli, Los Angeles: Sun & Moon Press, 1994
Box 26	Tannahill, Reay. The Fine Art of Food, 1st ed., South Brunswick, NJ: A.S. Barnes, 1970
Box 26	Tannahill, Reay. Food in History, New York: Stein and Day, 1973
Box 26	Terrail, Claude. La tour d’argent: Nothing is More Serious than Pleasure! Paris: ASA Éditions, 2002 (inscribed to Charlie Trotter by the author)
Box 27	This, Hervé. Molecular Gastronomy: Exploring the Science of Flavor, New York: Columbia University Press, 2006
Box 27	Tisdale, Sallie. The Best Thing I Ever Tasted: The Secret of Food, New York: Riverhead Books, 2000
Box 27	Toubin, Chuck. Guilty As Zin, 1st ed., Austin, TX: Publishing Visions, 2002
Box 27	Tower, Jeremiah. California Dish: What I Saw (and Cooked) at the American Culinary Revolution, New York: Free Press, 2003 (publisher’s letter laid in)
Box 27	Visser, Margaret. The Way We Are, Boston: Faber & Faber, 1996
Box 27	Weinstein, Bruce, and Mark Scarbrough. Lobsters Scream When You Boil Them: And 100 Other Myths About Food & Cooking, New York: Gallery Books, 2011
Box 23	Wilder Shores of Gastronomy: 20 Years of the Best Food Writing from the Journal Petits Propas Culinaires, edited by Alan Davidson, Berkeley, CA: Ten Speed Press, 2002
Box 27	Wolke, Robert L., and Marlene Parrish. What Einstein Told His Cook: Kitchen Science Explained, New York: W.W. Norton, 2002

Series 7: Desserts, Pastry and Bread

Subseries A: Baking

Box 27	Beranbaum, Rose Levy. Rose’s Heavenly Cakes, photographs by Ben Fink, Hoboken, NJ: John Wiley & Sons, 2009
Box 27	Brettschneider, Dean, and Lauraine Jacobs. Baker: The Best of International Baking from Australian and New Zealand Professionals, photographs by Kieran Scott, Birkenhead Auckland: Tandem Press, 2001 (2 copies; copy 1 inscribed to Charlie Trotter by Lauraine Jacobs; copy 2 inscribed to Charlie Trotter by Dean Brettschneider)
Box 27	Brody, Lora. Basic Baking, New York: William Morrow, 2000 (inscribed to Charlie Trotter by the author)
Box 27	Dodge, Jim. American Baker: Exquisite Desserts from the Pastry Chef of The Stanford Court, illustrations by Susan Mattmann, photographs by Michael Lamotte, New York: Simon & Schuster, 1987 (inscribed to Susan by the author)
Box 27	Field, Carol. The Italian Baker, New York: Harper Collins, 1985 (inscribed to Charlie and [Michelle?] [sic] by the author)
Box 27	Glassman, Helen, and Susan Postal. The Greyston Bakery Cookbook, illustrations by Lynn Wohlers, photographs by Lou Manna, New York: Shambhala, 1986
Box 27	Goldman, Marcy, and Yvan Huneault. The Best of Better Baking.com, photographs by Maren Caruso, Berkeley, CA: Ten Speed Press, 2002
Box 27	Goldman, Marcy. A Passion for Baking, Birmingham, AL: Oxmoor House, 2007
Box 27	Soldiers’ Angels Organization. Angel Delights: Treasured Cookie Recipes from Soldiers’ Angels and Friends, Pasadena, CA: Angel Press, 2008 (inscribed to Charlie Trotter by the Soldiers’ Angels)
Box 27	Yard, Sherry. The Secrets of Baking: Simple Techniques for Sophisticated Desserts, photographs by Ron Manville, Boston: Houghton Mifflin, 2003 (inscribed to Charlie Trotter by the author)

Series 7: Desserts, Pastry and Bread

Subseries B: Bread

Box 28	Beranbaum, Rose Levy. The Bread Bible, illustrations by Alan Witschonke, photographs by Gentl and Hyers, New York: W.W. Norton, 2003 (inscribed to Charlie Trotter by the author)
Box 28	Brown, Edward Espe. The Tassajara Bread Book, Boston: Shambhala, 1970 (note to Charlie Trotter on a news clipping about the author; book review laid in, p. 69)
Box 28	Clayton, Bernard. Bernard Clayton’sNew Complete Book of Breads, New York: Simon & Schuster, 1987 (inscribed to Charlie Trotter by the author)
Box 28	Dupaigne, Bernard. The History of Bread, New York: Harry N. Abrams, 1999
Box 28	Hegeman, Linda, and Barbara Hayford. New-fangled, Old-fashioned Bread Puddings: Sixty Recipes for Delectable Sweet and Sour Puddings, Puff, Stratas, and Bread Soufflés, 1st ed., New York: St. Martin’s Press, 1994 (signed by the authors; inscribed to Charlie Trotter by Mary Hegeman)
Box 28	Leader, Daniel, and Judith Blahnik. Bread Alone: Bold Fresh Loaves from Your Own Hands, 1st ed., New York: William Morrow, 1993 (inscribed to Charlie Trotter by the Daniel Leader)
Box 28	Leader, Daniel. Local Breads: Sourdough and Whole-grain Recipes from Europe’s Best Artisan Bakers, illustrations by Alan Witschonke, photographs by Jonathan Lovekin, 1st ed., New York: W.W. Norton, 2007 (inscribed to Charlie Trotter by the author; letter from Maria Guarnaschelli at W.W. Norton laid in)
Box 28	Manfield, Christine, and Paramount Restaurant. Paramount Cooking, photographs by Ashley Barber, Ringwood, Victoria: Viking, 1995
Box 28	Miller, Mark, and Andrew MacLauchlan. Flavored Breads: Recipes from Mark Miller’s Coyote Café, Berkeley, CA: Ten Speed Press, 1996 (inscribed to Charlie Trotter by Andrew MacLauchlan)
Box 28	Oppenneer, Betsy. The Bread Book: More Than 200 Recipes and Techniques for Baking and Shaping Perfect Breads, Sweet and Savory Muffins, Rolls, Buns, Biscuits, and Pizzas, 1st ed., New York: Harper Collins, 1994 (inscribed to Charlie Trotter by the author)
Box 28	Ortiz, Joe. The Village Baker: Classic Regional Breads from Europe and America, Berkeley, CA: Ten Speed Press, 1997
Box 28	Shulman, Martha Rose. Great Breads: Home-baked Favorites from Europe, the British Isles & North America, photographs by Steven Mark Needham, Shelburne, VT: Chapters, 1995 (inscribed to Charlie Trotter by the author)
Box 28	Silverton, Nancy. Nancy Silverton’s Breads from the La Brea Bakery, 1st ed., New York: Villard Books, 1996

Series 7: Desserts, Pastry and Bread

Subseries C: Cheese

Box 28	Cahn, Miles. The Perils and Pleasures of Domesticating Goat Cheese: Portrait of a Hudson Valley Diary Goat Farm, New York: Catskill Press, 2003
Box 28	Edgar, Gordon. Cheesemonger: A Life on the Wedge, White River Junction, VT: Chelsea Green Publishing, 2010
Box 28	Gayler, Paul. A Passion for Cheese: More Than 130 Innovative Recipes for Cooking with Cheese, London: Kyle Cathie, 1997 (signed by the author)
Box 28	Lambert, Paula. Cheese, Glorious Cheese! More Than 75 Tempting Recipes for Cheese Lovers Everywhere, New York: Simon & Schuster, 2007 (signed by the author)
Box 29	Lambert, Paula. The Cheese Lover’s Cookbook and Guide, New York: Simon & Schuster, 2000 (signed by the author)
Box 29	Nantet, Bernard, et al. Cheeses of the World, photographs by Jean-Pierre Dieterlen, New York: Rizzoli, 1992

Series 7: Desserts, Pastry and Bread

Subseries D: Chocolate

Box 29	Bloom, Carole. Truffles, Candies and Confections: Techniques and Recipes for Candy Making, photographs by Shiri Giblin, Berkeley, CA: Ten Speed Press, 2004
Box 29	Desaulniers, Marcel. Death by Chocolate Cakes, 1st ed., photographs by Duane Winfield, New York: William Morrow, 2000 (inscribed to Charlie Trotter by the author; note from the author laid in)
Box 29	Desaulniers, Marcel. Death by Chocolate Cookies, photographs by Michael Grand, New York: Simon & Schuster, 1997 (inscribed to Charlie Trotter by the author)
Box 29	Duby, Dominique, and Cindy Duby. Chocolate: More than 50 Decadent Recipes, North Vancouver, BC: Whitecap Books, 2009 (inscribed to Charlie Trotter by the authors)
Box 29	Duby, Dominique, and Cindy Duby. Wild Sweets: Chocolate, foreword by Charlie Trotter, North Vancouver, BC: Whitecap Books, 2007 (2 copies; both copies are inscribed to Charlie Trotter by the authors; copy 1 includes a letter to Charlie Trotter from the authors laid in)
Box 29	González, Elaine. Chocolate Artistry: Techniques for Molding, Decorating and Designing with Chocolate, Chicago: Contemporary Books, 1983
Box 29	Johner, Martin, and Gary Goldberg. Mountains of Chocolate, illustrations by Wendy Mansfield, New York: Irena Chalmers Cookbooks, 1981 (signed by the authors)
Box 29	Jolly, Martine. Le Chocolat, 1st American ed., New York: Pantheon, 1985
Box 29	Lambert, Robert. Fantasy Chocolate Desserts, photographs by Patricia Brabant, San Francisco: Chronicle Books, 1988
Box 29	Lebovitz, David. The Great Book of Chocolate: The Connoisseurs Guide with Recipes, Berkeley, CA: Ten Speed Press, 2004 (advance review copy)
Box 29	Malgieri, Nick. Chocolate: From Simple Cookies to Extravagant Showstoppers, photographs by Tom Eckerle, New York: Harper Collins, 1998
Box 29	Norman, Jill. Chocolate: The Chocolate Lover’s Guide to Complete Indulgence, New York: Bantam Books, 1990 (signed by the “Troops from Tablescapes”)
Box 29	Parke, Gertrude. The Big Chocolate Cookbook, New York: A & W Visual Library, 1982
Box 29	Pillsbury Company. Pillsbury Chocolate Lover’s Cookbook, edited by Reneé Dignan, [Le Sueur, MN]: W.M. Edgley, 1985
Box 29	Rinzler, Carol Ann. The Signet Book of Chocolate, New York: Signet, 1978
Box 29	Smith, Beverly Sutherland. The Book of Chocolates & Petits Fours, photographs by Philip Wymant, Tucson, AZ: HP Books, 1986

Series 7: Desserts, Pastry and Bread

Subseries E: Holiday

Box 29	Beranbaum, Rose Levy. Rose’s Celebrations, photographs by Amos Chan, 1st ed., New York: William Morrow, 1992 (inscribed to Charlie Trotter by the author)
Box 29	Beranbaum, Rose Levy. Rose’s Christmas Cookies, illustrations by Laura Harman Maestro, photographs by Louis Wallach, 1st ed., New York: William Morrow, 1991
Box 29	Goldman, Marcy. A Treasury of Jewish Holiday Baking, New York: Doubleday, 1998 (inscribed to Charlie Trotter by the author; letter to Charlie Trotter from the author laid in; note from author laid in p. 197)

Series 7: Desserts, Pastry and Bread

Subseries F: Fancy and Classics

Box 30	Balaguer, Oriol. La nouvelle cuisine des desserts, illustrations by Carme Julià, photographs by Joan Garrigosa, Barcelona: Montagud, 2001
Box 30	Boyle, Tish, and Timothy Moriarty. Grand Finales: The Art of the Plated Dessert, New York: Van Nostrand Reinhold, 1996
Box 30	Boyle, Tish, and Timothy Moriarty. A Modernist View of Plated Desserts, photographs by John Uher, New York: Van Nostrand Reinhold, 1997
Box 30	Bras, Michel. The Notebooks of Michel Bras: Desserts, photographs by Alain Willaum and Michel Bras, Woodbury, CT: Ici la Press, 2002
Box 30	Fleming, Claudia, and Melissa Clark. The Last Course: The Desserts of Gramercy Tavern, 1st ed., New York: Random House, 2001
Box 30	Food & Wine Magazine. Great Desserts, edited by Mardee Haidin Regan, photographs by Irvin Blitz, New York: Stewart, Tabori & Chang, 1989
Box 30	Heatter, Maida. Maida Heatter’s New Book of Great Desserts, New York: Knopf, 1982
Box 30	Hermé, Pierre, and Dorie Greenspan. Desserts by Pierre Hermé, photographs by Hartmut Kiefer, Boston: Little, Brown and Company, 1998
Box 30	Leach, Richard. Sweet Seasons: Fabulous Restaurant Desserts Made Simple, photographs by Boyd Hagen, New York: John Wiley & Sons, 2001
Box 30	MacLauchlan, Andrew. New Classic Desserts, foreword by Charlie Trotter, New York: Van Nostrand Reinhold, 1995 (inscribed to Charlie Trotter by the author)
Box 30	Payard, François, et al., Simply Sensational Desserts: 140 Classics for the Home Baker from New York’s Famous Pâtisserie and Bistro 1st ed., New York: Broadway Books, 1999
Box 30	Silverton, Nancy. Desserts, 1st ed., New York: Harper & Row, 1986
Box 30	Time Life Books. The Good Cook: Classic Desserts, Alexandria, VA: Time-Life, 1980
Box 30	Yosses, Bill, and Bryan Miller. Desserts for Dummies, Foster City, CA: IDG Books, 1997

Series 7: Desserts, Pastry and Bread

Subseries G: Ice Cream and Frozen

Box 31	Duby, Dominique, and Cindy Duby. Crème Brûlée: More Than 50 Decadent Recipies, Vancouver: Whitecap Books, 2008 (inscribed to Charlie Trotter by Cindy Duby)
Box 31	Hurst, Bernice. The Homemade Ice Cream Book, Secaucus, NJ: Chartwell Books, 1986
Box 31	Lenôtre, Gaston. Lenôtre’s Ice Creams and Candies, Woodbury, New York: Barron’s Educational Series, 1979
Box 31	MacLauchlan, Andrew. Tropical Desserts: Recipes for Exotic Fruits, Nuts and Spices, New York: Macmillan, 1997 (inscribed to Charlie Trotter by the author)
Box 31	Passmore, Jacki. The Book of Ice Creams & Sorbets, photographs by Philip Wymant, Tucson, AZ: HP Books, 1986
Box 31	Tarantino, Jim. Sorbets! Freedom, CA: Crossing Press, 1988 (inscribed to Charlie Trotter by the author)

Series 7: Desserts, Pastry and Bread

Subseries H: General

Box 31	Costigan, Fran. More Great Good Dairy-Free Desserts: Sin-sational Sumptuous Treats, Summerton, TN: Book Publishing Company, 2006
Box 31	Duby, Dominique, and Cindy Duby. Wild Sweets: Exotic Dessert & Wine Pairings, foreword by Charlie Trotter, Vancouver: Douglas & McIntyre, 2004 (inscribed to Charlie Trotter by the authors)
Box 31	Hermé, Pierre. Ph 10: Patisserie Pierre Hermé, photographs by Karel Kuehne, Paris: Agnès Viénot Éditions, 2005
Box 31	Hermé, Pierre, et al. Rêves de pâtissier: 50 classiques de la pâtisserie réinventés, photographs by Laurent Fau, Paris: Éditions de la Martinière, 2011 (inscribed to Charlie and Rochelle Trotter by Pierre Hermé)
Box 31	Hermé, Pierre. Secrets gourmands, photographs by Jean-Louis Bloch-Lainé, Paris: Larousse, 1994 (inscribed to Charlie Trotter; Charlie Trotter’s logo 8x10 negative laid in)
Box 31	Romano, Megan. It’s a Sweet Life: A Collection of Desserts by Megan Romano, 1st ed., Hong Kong: Megan Romano, 2009 (inscribed to Charlie Trotter by the author)
Box 31	Yard, Sherry. Desserts by the Yard: From Brooklyn to Beverly Hills, Recipes from the Sweetest Life Ever, photographs by Ron Manville, Boston: Houghton Mifflin, 2007 (inscribed to Charlie Trotter by the author)

Series 8: French

Box 32	Abert, Jean-François. Lecuisine chez Régis Marcon, photographs by Patrick André, Clermont-Ferrand: Éditions du Miroir, 2002 (guide of culinary terms laid in)
Box 34	Almanach des gourmands, ou calendrier nutritif, servant de guide dans les moyens de faire excellente chère..., sixième année, Paris: Chez Maradan, 1808
Box 35	Arnaud, Carline. La cuisine “inspirée” des grands chefs Français: “Portraits vérité” de 35 grand chefs, avec 110 recettes “coup de coeur,” St-Jean-de-Braye: Editions Dangles, 1996
Box 39	Atelier de Joël Robuchon, Paris, wine list, circa 2005
Box 32	Bardet, Jean. A la découverte les saveurs du potager, photographs by Daniel De Nève, [Paris]: Hachette, 1998 (signed by the author)
Box 32	Bau, Frédéric. Au coeur des saveurs, photographs by Jean Bernard Lassara, Barcelona: Montagud, 1998
Box 32	Bennett, Shannon. My Vue: Modern French Cookery, Pymble, NSW: Simon & Schuster, 2004
Box 32	Blake, Anthony, and Quentin Crewe. Great Chefs of France: The Masters of Haute Cuisine and Their Secrets, New York: Harry N. Abrams, 1978
Box 32	Blanc, Georges. Cuisine prestigieuse, plaisir de la table, Zurich: Willsberger, 1982
Box 32	Blanc, Georges. De la vigne à l’assiette, photographs by Christopher Baker, Paris: Hachette, 1995
Box 32	Blanc, Georges. The Natural Cuisine of Georges Blanc, photographs by Christopher Baker, New York: Stewart, Tabori & Chang, 1987
Box 32	Blanc, Raymond. Blanc Vite: Fast, Fresh Food from Raymond Blanc, London: Headline Book Publishing, 1998 (inscribed to Charlie Trotter by the author; letter and 3 photos from the author laid in)
Box 32	Blanc, Raymond. Foolproof French Cookery, London: BBC Worldwide, 2002 (signed by the author; letter to Charlie Trotter from the author laid in)
Box 32	Blanc, Raymond. Recipes from Le Manoir aux Quat’ Saisons, photographs by Michael Boys, Boston: Little, Brown and Company, 2000 (inscribed to Charlie Trotter by the author; 28 pages of recipes; Le Manoir business card laid in)
Box 32	Boulud, Daniel, and Peter Kaminsky. Chef Daniel Boulud: Cooking in New York City, New York: Assouline, 2002 (signed by Daniel Boulud)
Box 32	Bras, Michel. Essential Cuisine: Laguiole, Aubrac, France, Woodbury, CT: Ici la Press, 2002
Box 33	Bras, Michel, et al. Le livre de Michel Bras, Rodez: Editions du Rouergue, 1994
Box 33	Briand, Daniel. Les menus de fête des grands chefs, [Toulouse]: Robert Laffont, 1984
Box 33	Carley, Elaine Amé-Leroy. Classics from a French Kitchen, 1st ed., New York: Crown, 1983
Box 33	Chamberlain, Narcissa G., and Narcisse Chamberlain. The Flavor of France in Recipes and Pictures, vol. II, New York: Hastings House, 1964
Box 33	Charretton, Bernard, and Christine Charretton. Les nouvelles bases et techniques de la cuisine, Paris: Editions Télécuisine, 1985
Box 33	Clayton, Gerald. La cuisine et la campagne de Provence, Aix-en-Provence: Édisud, 1974
Box 36	Cordon Bleu. Classic French Cook Book, New York: DK Publishing, 1994
Box 33	Coutanceau, Christopher, and Alexandre Le Boulc’h. Flavours of Charente-Maritime, Cognac: SC²Editions, 2010
Box 35	Cuisine de main: les professionnels se mettant a table, Paris: Bonnet Cidelcem, 1999
Box 33	Daguin, André, and Anne de Ravel. Foie Gras, Magret and Other Good Food from Gascony, New York: Random House, 1988 (inscribed to Charlie Trotter by [André Daguin])
Box 34	Dalí, Salvador, Les diners de Gala, New York: Felicie Inc., 1973
Box 34	Dard, Patrice. Nouvelle cuisine à l’ancienne: les grands plats classiques au goût du jour, [France]: Solar, 1984
Box 34	David, Elizabeth. Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking, Newtown, MA: Biscuit Books, 1998
Box 34	David, Elizabeth. French Provincial Cooking, Harmondsworth: Penguin, 1981 (author obituary laid in, p. 193)
Box 34	d’Assailly, Gisèle, and Jean Baudry. Le Guide Marabout du savoir-vivre: de tous les jours, Paris: Marabout, 1977
Box 34	de Groot, Roy. The Auberge of the Flowering Hearth, New York: Ecco Press, 1983
Box 41	Ducasse, Alain, and Benoit Witz. Best of Alain Ducasse, Issy-les-Moulineaux: Éditions Alain Ducasse, 2009 (inscribed to Charlie Trotter by Alain Ducasse)
Box 34	Ducasse, Alain, and Linda Dannenberg. DucasseFlavors of France, photographs by Pierre Hussenot, 1st ed., New York: Artisan, 1998
Box 38	Ducasse, Alain, and Jean-François Piège. Grand livre de cuisine d’Alain Ducasse, Paris: LEC Édition, 2001 (inscribed to Charlie Trotter by Alain Ducasse; Alain Ducasse brochure laid in)
Box 39	Ducasse, Alain, and Robert, Frédéric. Grand livre de cuisine d’Alain Ducasse, desserts et patisserie, Issy-les-Moulineaux: Éditions Alain Ducasse, 2002 (inscribed to Charlie Trotter by Alain Ducasse)
Box 33	Ducasse, Alain, et al. Grand livre de cuisine d’Alain Ducasse, Mediterranée, Issy-les-Moulineaux: Éditions Alain Ducasse, 2004 (inscribed to Charlie Trotter by Alain Ducasse)
Box 34	Ducasse, Alain. Harvesting Excellence, New York: Assouline, 2000 (inscribed to Charlie Trotter by the author)
Box 37	Ducasse, Alain, and Marianne Comolli. La Riviera d’Alain Ducasse: recettes au fil du temps, Paris: Édition Albin Michel, 1992 (inscribed to Charlie Trotter by Alain Ducasse)
Box 85	Ducasse, Alain, et al. Spoon Cook Book, photographs by Thomas Duval, [Issy-les-Moulineaux]: Éditions Alain Ducasse, 2004
Box 34	Ellis, Audrey. French Family Cooking, illustrations by Rosemary Aldridge, photographs by Christian Délu, 2nd ed., Feltham, Middlesex: Spring Books, 1983 (postcard laid in, p. 31; news clipping laid in, p. 43)
Box 34	Escoffier, Auguste. The Escoffier Cook Book, New York: Crown, 1945
Box 34	Escoffier, Auguste. Auguste Escoffier: Memories of My Life, New York: Van Nostrand Reinhold, 1996 (inscribed to Charlie Trotter)
Box 34	Forbes, Leslie. A Taste of Provence: Classic Recipes from the South of France, Boston: Little, Brown and Company, 1987
Box 34	Ford, Gene. The French Paradox & Drinking for Health, San Francisco: Wine Appreciation Guild, 1993
Box 35	Franey, Pierre. A Chef’s Tale: A Memoir of Food, France and America, New York: Knopf, 1994
Box 35	Gagnaire, Pierre. Pierre Gagnaire,Reflections on Culinary Artistry, photographs by Jean-Louis Bloch-Lainé, New York: Stewart, Tabori & Chang, 2003
Box 35	Giani, Bernard. Bastide de Moustiers Hostellerie de l’Abbaye de la Celle, Barbentane: Équinoxe, 2000
Box 37	Giradet, Frédy, and Catherine Michel. Les recettes originales de Girardet: la cuisine spontanée, Paris: Éditions Robert Laffont, 1982 (inscribed by Frédy Girardet; letter to Charlie Trotter from Frédy Girardet laid in)
Box 35	Grasser-Hermé, Frédérick E. Delices d′initiés: dégelez vos habitudes et cuisinez les produits mythiques du XX-XXle siècle, Paris: Éditions Noesis, 1999 (inscribed to Charlie Trotter by the author)
Box 35	Gringoire, Thomas, and Lucien Saulnier. Le répertoire de la cuisine, quarante deuxiéme éd., Paris: Guériny, undated
Box 35	Guérard, Michel. Le jeu d l’Oie et du Canard:détails des procédés usités en Gascogne pour engraisser et pour confire les oÿes, les canards, les dindes..., illustrations by Patrice Camus, Eugénie-les-Bains: Compagnie Fermière et Thermale, 1998 (inscribed to Charlie Trotter by the author)
Box 33	Guérard, Michel. Michel Guérard’s Cuisine Minceur, translated by Caroline Conran, London: Pan Books, 1977
Box 35	Haeberlin, Paul, and Jean-Pierre Haeberlin. Les recettes de l’Auberge de l’Ill, [Paris]: Flammarion, 1982
Box 32	Jean Bardet Magazine, vol.1, “Précis de cuisine sur les herbes sacrées de Saint Martin,” September, 1996
Box 35	Joho, Jean. The Eiffel Tower Restaurant Cookbook: Capturing the Magic of Paris, San Francisco: Chronicle Books, 2008 (signed by the author)
Box 35	King, Shirley, and Marthe Daudet. Pampille’s Table: Recipes and Writings from the French Countryside, Boston: Faber & Faber, 1996
Box 36	Les Amis d’Escoffier Society of Chicago. A History and Commemorative Menu Collection 1936-2010, Les Amis d’Escoffier Society of Chicago, 2010
Box 36	Loiseau, Dominique. Bernard Loiseau, mon mari, Neuilly-sur-Seine: Lafon, 2003 (inscribed to Charlie Trotter by the author; postcard with note from Bernard Loiseau laid in, p. 27)
Box 36	Loubet, Bruno. Cuisine Courante, London: Pavillon, 1991 (inscribed to Charlie Trotter by the author)
Box 36	MacDonogh, Giles. Brillat-Savarin: The Judge and His Stomach, Chicago: Ivan R. Dee, 1993
Box 36	Manière, Jacques. Cuisine à la vapeur: The Art of Cooking with Steam, 1st ed., New York: William Morrow, 1995
Box 36	Maroon, Fred J. Jean-Louis: Cooking with the Seasons, New York: Lickle Publishing, 1989 (author obituary laid in)
Box 33	Maximin, Jacques. Cuisine of Jacques Maximin, translated by Caroline Conran, New York: Arbor House, 1986
Box 36	Maximin, Jacques. Jacques Maximin: cuisine les légumes, Paris: Albin Michel, 1998 (inscribed to Charlie Trotter by the author)
Box 36	Mertens, Nest. Bruneau à Bruxelles, photographs by Stephane Verheye, Oostkamp: Stichting Kunstboek, 2001 (letter to Charlie Trotter from Restaurant Bruneau affixed)
Box 37	Mikanowski, Lindsay, and Patrick Mikanowski. Patate, photographs by Grant Symon, [Paris]: Flammarion, 2003 (inscribed to Charlie Trotter by the authors)
Box 37	Minchelli, Paul, and Jean Minchelli. Le Duc, toute la cuisine de la mer, Paris: Olivier Orban, 1986
Box 37	Montagné, Prosper, et al. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cookery, New York: Crown, 1961
Box 37	Mueller, T.G. The Professional Chef’s Book of Charcuterie, [New York]: CBI Book, 1987
Box 37	Nieto, Debbie, and Carlos Nieto. Carlos’: Contemporary French Cuisine, 1st ed., Salt Lake City, UT: Gibbs Smith Publishing, 2005 (inscribed to Charlie Trotter by the authors)
Box 37	Olney, Richard. Lulu’s Provencal Table, photographs by Gail Skoff, 1st ed., New York: Harper Collins, 1994
Box 37	Olney, Richard. Simple French Food, New York: Atheneum, 1980
Box 37	Orsenna, Erik. L’Atelier de Alain Senderens, photographs by Hervé Amiard, [Paris]: Hachette, 1997 (inscribed to Charlie Trotter by Gerard Bertholon)
Box 38	Pebeyre, Pierre-Jean, and Jacques Pebeyre. Le grande livre de la truffe, photographs by Margaret Skinner, Paris: Daniel Briand and Robert Laffont, 1987
Box 38	Pellaprat, Henri-Paul. Everyday French Cooking, New York: Signet, 1970
Box 38	Pellaprat, Henri-Paul. Modern French Culinary Art, Cleveland: World Publishing Company, 1966
Box 38	Pépin, Jacques. A French Chef Cooks at Home, New York: Simon & Schuster, 1975
Box 38	Pépin, Jacques. Chez Jacques: Traditions and Rituals of a Cook, photographs by Tom Hopkins, New York: Stewart, Tabori & Chang, 2007
Box 38	Perrier, Georges. Le Bec-Fin Recipes, Philadelphia: Running Press, 1997 (inscribed to Charlie Trotter by the author)
Box 38	Piège, Jean-François. At the Crillon and at Home, [Paris]: Flammarion, 2008
Box 39	Pinard, Daniel. Pinardises: recettes et propos culinaires, [Montréal]: Boréal, 1994 (inscribed to Charlie Trotter by the author; copy of PBS Highpoints movie pamphlet laid in, p. 95)
Box 39	Point, Fernand. Ma Gastronomie, New York: Overlook/Rookery, 2008 (letter to Charlie Trotter from Tracy Carns laid in)
Box 64	Pomaine, Edouard. Cooking with Pomaine, Oxford: Bruno Cassirer, 1976
Box 40	Provence de Ducasse, compiled by François Simon, Paris: Assouline, 2000
Box 39	Robuchon, Joël. Ma cuisine pour vous: les recettes originales de Joël Robuchon, Paris: Robert Laffont, 1986
Box 39	Robuchon, Joël. Le meilleur & le plus simple de la pomme de terre, Paris: Robert Laffont, 1994
Box 39	Rochat, Philippe. Flaveurs, Lausanne and Paris: Favre, 2003
Box 39	Roellinger, Olivier. Livre d’Olivier Roellinger, [France]: Éditions de Rouergue, 1994
Box 39	Roellinger, Olivier. Couleurs de Bretagne, photographs by Anne Testut and Alain Willaume, Paris: Flammarion, 1999 (note to Charlie Trotter from Jesi Raynolds laid in)
Box 39	Renoy, Georges, and Luigi Ciciriello. Truffles from the Heart, Brussels: Éditions de la Truffe Noire, 1999
Box 40	Root, Waverly. Food of France, New York: Vintage, 1966
Box 40	Roux, Michel. Sauces: Sweet and Savoury, Classic and New, London: Quadrille Publishing, 1996 (inscribed to Charlie Trotter by the author)
Box 40	Saint Bris, Gonzague, et al. Le bel appétit de Monsieur de Balzac, [Paris]: Editions du Chêne, 1999 (inscribed to Charlie Trotter by Sofie [illegible])
Box 40	Sammut, Reine. La cuisine de Reine: heures et saveurs méditerranéennes, photographs by Herve Amiard, [Paris]: Hachette, 1997 (inscribed to Charlie Trotter by the author; photograph of Charlie Trotter and Reine Sammut of La Fenière laid in)
Box 40	Saulnier, Louis. Le repertoire de la cuisine, Woodbury, New York: Barron’s Educational Series, 1967 (includes an instructional booklet)
Box 35	Savoy Food and Drink Book, edited by Alison Leach, Topsfield, MA: Salem House Publishers, 1988
Box 40	Senderens, Alain. The Table Beckons: Thoughts and Recipes from the Kitchen of Alain Senderens, New York: Farrar, Straus and Giroux, 1993
Box 40	Senderens, Alain, and Eventhia Senderens. The Three-Star Recipes of Alain Senderens of l’Archestrate, Paris, New York: William Morrow, 1982
Box 40	Sokolow, Raymond. The Saucier’s Apprentice: A Modern Guide to Classic French Sauces for the Home, New York: Knopf, 1985
Box 40	Strang, Paul. Take 5000 Eggs: Food from the Markets and Fairs of Southern France, photographs by Jason Shenai, London: Kyle Cathie, 1997
Box 40	Toklas, Alice B. Le livre de cuisine d’Alice Toklas, translated by Claire Teeuwissen, Paris: Éditions de Minuit, 1981
Box 40	Vergé, Roger. Roger Vergé, business brochure, undated
Box 40	Veyrat, Marc. Encyclopédie culinaire du XXleme siècle, Paris: Philéas Fogg, 2003 (3 volumes: Mes début, L’herbier sauvage and Mes création)
Box 40	Veyrat, Marc. Fou de saveurs, [Paris]: Hachette, 1994 (inscribed to Charlie Trotter by the author; Chicago realtor brochure laid in)
Box 41	Viard, Henry, et al. The Gourmet’s Tour de France: 27 Great French Restaurants and Their Favorite Recipes, Boston: Little, Brown and Company, 1984
Box 41	Vongerichten, Jean-Georges, and Mark Bittman. Jean-Georges: Cooking at Home with a Four-star Chef, 1st ed., New York: Broadway Books, 1998 (signed by Jean-Georges Vongerichten)
Box 41	Vongerichten, Jean-Georges. Simple Cuisine: The Easy, New Approach to Four-Star Cooking, photographs by Tom Ekerle, 1st ed., New York: Prentice Hall Press, 1990
Box 41	Wells, Patricia. Bistro Cooking, New York: Workman Publishing, 1989
Box 41	Wells, Patricia. L’Atelier de Joël Robuchon: les maîtres de la gastronomie, photographs by Hervé Amiard, [Paris]: Hachette, 1996
Box 41	Wells, Patricia. The Provence Cookbook, New York: Harper Collins, 2004 (inscribed to Charlie Trotter by the author)
Box 41	Wolfert, Paula. Cooking of Southwest France: A Collection of Traditional and New Recipes from France’s Magnificent Rustic Cuisine, New York: Dial Press, 1983
Box 41	Yi, Sabine, et al. Le livre de l’amateur de thé, Paris: Robert Laffont, 1983
Box 41	Youell, Tessa, and George Kimball. The Pocket Guide to French Food & Wine, New York: Simon & Schuster, 1985

Series 9: Healthy Eating and Grilling

Box 41	Allen, Ted. The Food You Want to Eat: 100 Smart, Simple Recipes, New York: Clarkson Potter, 2005
Box 41	Binns, Brigit. The Low-Carb Gourmet: Recipes for the New Lifestyle, photographs by Valerie Martin, Berkeley, CA: Ten Speed Press, 2004
Box 41	Blauer, Stephen. The Juicing Book, Garden City Park, NY: Avery Publishing, 1989
Box 41	Bohannon, Richard. Food for Life: The Cancer Prevention Cookbook, Lincolnwood, IL: Contemporary Books, 1998 (inscribed to Charlie Trotter by the author)
Box 42	Bon Appétit Fast, Easy, Fresh, Cookbook, edited by Barbara Fairchild, Hoboken, NJ: John Wiley & Sons, 2008
Box 41	Brody, Jane. Jane Brody’s Nutrition Book: A Lifetime Guide to Good Eating for Better Health and Weight Control, New York: Bantam Books, 1982 (news clipping by the author laid in, p. 180)
Box 41	Burros, Marian. Pure & Simple: Delicious Recipes for Additive-free Cooking, 1st ed., New York: William Morrow, 1978 (inscribed to Charlie Trotter by Nana)
Box 41	Calabrese, Karyn. Soak Your Nuts: Food Secrets for Inner Healing and Outer Beauty, [published by the author?] undated (note: last section of the book is blank)
Box 41	Cantu, Homaro. The Miracle Berry Diet Cookbook, New York: Gallery Books, 2013
Box 41	Cascio, Charlie. Esalen Cookbook: Healthy and Organic Recipes from Big Sur, Salt Lake City, UT: Gibbs Smith, 2006
Box 42	Clarke, Jane. Jane Clarke’s Bodyfoods Manifesto: Healthy Eating is Just the Beginning, London: Cassell, 2000
Box 42	Cousens, Gabriel. Conscious Eating, Berkeley, CA: North Atlantic Books, 2000
Box 42	Egan, Anne. The New Classics Cookbook: Family Favorites Made Healthy for Today’s Lifestyle, Emmaus, PA: Rodale Press, 1999
Box 42	Gluck, Chris. Pasta & Vegetables: Low-Fat Recipes…That Work! illustrations by John Molenaar, San Diego, CA: Pasta Press, 1998 (inscribed to Charlie Trotter by the author)
Box 42	Goodman, Myra, et al. Food to Live By: The Earthbound Farm Organic Cookbook, New York: Workman Publishing, 2006
Box 42	Haas, Ellen. Great Adventures in Food: Fresh Ways to Celebrate Every Meal, 1st ed., New York: St. Martin’s Press, 1999 (inscribed to Charlie Trotter by the author; letter to Charlie Trotter from the author laid in)
Box 42	Hendel, Barbara, and Peter Ferreira. Water & Salt: The Essence of Life, the Healing Power of Nature, [United States]: Natural Resources, 2003
Box 42	Hewitt, Jean. New York Times Natural Foods Cookbook, New York: Avon Books, 1972
Box 42	Karmel, Elizabeth. Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, Hoboken, NJ: John Wiley & Sons, 2005 (inscribed to Charlie Trotter by the author; publisher’s letter from Linda Ingroia laid in)
Box 42	Katz, Rebecca. One Bite at a Time: Nourishing Recipes for People with Cancer, Survivors, and Their Caregivers, Berkeley, CA: Celestial Arts, 2004
Box 42	Kiat, Hosen. Eastwest Medical Makeover: 14 Days to Feeling Fabulous, St. Leonards, NSW: Image of Distinction, 2002
Box 42	Kraus, Barbara. Calories and Carbohydrates, New York: Signet Books, 1983
Box 42	Kushi, Michio. The Macrobiotic Way: The Complete Macrobiotic Diet & Exercise Book, New York: Avery, 1985
Box 42	Lee, Yishane. The Athlete’s Palate Cookbook: Renowned Chefs, Delicious Dishes, and the Art of Fueling Up While Eating Well, Emmaus, PA: Rodale, 2010
Box 42	Moser, Marvin, et al. Heart Healthy Cooking for All Seasons, New York: Pocket Books, 1996
Box 42	Mosimann, Anton. Cuisine Naturelle, London: Papermac, 1987
Box 43	Neff, Cary. Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff, Naperville, IL: Sourcebooks, 2002 (inscribed to Charlie Trotter by the author; letter to Charlie Trotter from the author; news clipping about the author laid in)
Box 43	Nestle, Marion. Food Politics: How the Food Industry Influences Nutrition and Health, Berkeley, CA: University of California Press, 2002
Box 43	Nestle, Marion. What to Eat, New York: North Point Press, 2006 (inscribed to Charlie Trotter by the author)
Box 43	Pitchford, Paul. Healing with Whole Foods: Asian Traditions and Modern Nutrition, 3rd ed., Berkeley, CA: North Atlantic Books, 2002 (inscribed by Michaline Siera)
Box 43	Powers, Catherine, and Mary Abbott Hess. Essentials of Nutrition for Chefs, Chicago: Culinary Nutrition Publishing, 2010 (inscribed to Charlie Trotter by Mary Abbott Hess)
Box 43	Prince, Francine. The Dieter’s Gourmet Cookbook: Delicious Low-fat, Low-Cholesterol Cooking and Recipes Using No Sugar or Salt! New York: Cornerstone Library, 1980
Box 43	Pritikin, Nathan. The Pritikin Permanent Weight-loss Manual, New York: Bantam, 1985
Box 43	Pritikin, Nathan. The Pritikin Program for Diet & Exercise, New York: Bantam, 1984
Box 42	The Professional Chef’s. Techniques of Healthy Cooking, edited by Mary Deirdre Donovan, New York: Van Nostrand Reinhold, 1997 (inscribed to Charlie Trotter by [Tim])
Box 43	Raichlen, Steven. Barbecue! Bible: Sauces, Rubs and Marinades, Bastes, Butters & Glazes, New York: Workman Publishing, 2000 (inscribed to Charlie Trotter by the author)
Box 43	Raichlen, Steven. BBQ USA: 425 Fiery Recipes from All Across America. New York: Workman Publishing, 2003 (inscribed to Charlie Trotter by the author)
Box 43	Raichlen, Steven. How to Grill, New York: Workman Publishing, 2001 (inscribed to Charlie Trotter by the author)
Box 43	Raichlen, Steven. Planet Barbecue! New York: Workman Publishing, 2010 (inscribed to Charlie Trotter by the author; note to Charlie Trotter from the author laid in)
Box 43	Raichlen, Steven. Raichlen’s Indoor! Grilling, New York: Workman Publishing, 2004 (inscribed to Charlie Trotter by the author; note to Charlie Trotter from the author laid in)
Box 44	Reader, Ted. Hot and Sticky BBQ: Passionately Delicious Recipes for the Grill, Indianapolis, IN: Alpha, 2003 (inscribed to Charlie Trotter by the author)
Box 44	Robertson, Karen. Cooking Gluten-Free! A Food Lover’s Collections of Chef and Family Recipes Without Gluten or Wheat, 1st ed., Seattle, WA: Celiac Publishing, circa 2002 (note to Charlie Trotter from the author laid in)
Box 44	Rubin, Alan. Diabetes for Dummies, Foster City, CA: IDG Books Worldwide, Inc., 1999 (inscribed to Charlie Trotter by the author)
Box 44	Santillo, Humbart. Food Enzymes: The Missing Link to Radiant Health, Prescott, AZ: Hohm Press, 1993
Box 44	Simonds, Nina. Spices of Life; Simple and Delicious Recipes for Great Health, New York: Knopf, 2005
Box 44	Taste of Health: The BBC Guide to Healthy Cooking, edited by Jenny Rogers, London: British Broadcasting Corporation, 1985
Box 44	Taubes, Gary. Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease, 1st ed., New York: Knopf, 2007
Box 44	Witty, Helen, and Elizabeth Scheider Colchie. Better than Store-bought: A Cookbook, New York: Harper & Row, 1985

Series 10: International

Subseries A: Australia and New Zealand

Box 44	Adler, Rodney, et al. Banc, photographs by Adrian Lander, Frenchs Forest, NSW: New Holland Publishers, 1999
Box 44	Alexander, Stephanie. The Cook’s Companion, Ringwood, Vic.: Viking, 1996 (inscribed to Charlie Trotter by the author)
Box 44	Blake, Andrew. Blakes, Port Melbourne, Vic.: Heinemann, 1996
Box 44	Liew, Cheong, and Elizabeth F. Ho. My Food, illustrations by Timothy John, St Leonards, NSW: Allen & Unwin, 1995
Box 44	Manfield, Christine. Stir, Ringwood, Vic.: Penguin, 2001
Box 45	Perry, Neil. The Food I Love: Beautiful, Simple Food to Cook at Home, photographs by Earl Carter, Millers Point, NSW: Murdoch Books, 2005 (inscribed to Charlie Trotter by the author)
Box 45	Perry, Neil. Good Food, photographs by Earl Carter, Millers Point, NSW: Murdoch Books, 2007 (inscribed to Charlie Trotter by the author)
Box 45	Saunders, Alan, et al. Australian Food: In Celebration of the New Australian Cuisine, photographs by Rodney Weidland, Berkeley, CA: Ten Speed Press, 1999
Box 10	Tabron, Judith. S’oul: Recipes from Judith Tabron and Friends at Soul Bar and Bistro, Auckland, NZ: Random House, 2005
Box 44	Vogue Australia: Wine & Food Cookbook: The Fresh Young Chefs of Australia, compiled by Joan Campbell, Melbourne, Vic.: Bernard Leser, 1986
Box 45	Wakuda, Tetsuya. Tetsuya: Recipes from Australia’s Most Acclaimed Chef, forword by Charlie Trotter, Pymble, NSW.: Harper Collins, 2000

Series 10: International

Subseries B: Germany, Belgium and the Netherlands

Box 45	Bührer, Peter. The New Swiss Cuisine: 91 Recipes for the Modern Gourmet, photographs by Michael Wissing, Luzern: Medon Verlag, 1991
Box 49	Freud, Jonah, et al. The Dylan, Amsterdam: A Tasteful Experience, photographs by Sigurd Kranendonk, Wormer: Inmerc, 2005
Box 45	Haas, Hans. Kulinarische Skizzen: Kurzrezepte, Tipps & Tricks, Illustrationen, Munich: Ed. Piepenbrock-Fischer, 2002 (inscribed to Charlie Trotter by the author)
Box 45	Haas, Hans. Lust auf genuss, Munich: Ed. Piepenbrock-Fischer, 1998 (inscribed to Charlie Trotter by the author)
Box 72	Herman, Sergio. Sergio, Boechout, Belgium: Homarus Culinary Publishers, 2005 (box set with 3 publications: Sergiocatalogue, Sergioportrait, Sergiomanual)
Box 45	Käflein, Achim, and Gerhard Glück. Grosse Köche kochen für kleine Geniesser, illustrations by Gerhard Glück, photographs by Achim Käflein, Freiburg [Breisgau]: Ed.-kaeflein.de, 2005
Box 46	Van Waerebeek-Gonzalez, Ruth. Everybody Eats Well in Belgium Cookbook, illustrations by Melissa Sweet, New York: Workman Publishing, 1996 (inscribed to Charlie Trotter by the author)
Box 45	Verband der Köche Deutschlands. Kochkunst in Bildern 3: das goldene Plattenbuch der Internationalen Kochkunst-Ausstellung 1988 [The Golden Book on Platters of the International Culinary Art Exposition of 1988], Stuttgart: Hugo Matthaes Druckerei und Verlag, 1989
Box 45	Verband der Köche Deutschlands. Kochkunst in Bildern 4:, das goldene Plattenbuch der Internationalen Kochkunst-Ausstellung 1992 [The Golden Book on Platters of the International Culinary Arts Exhibition 1992], Frankfurt am Main: Verband der Köche Deutschlands; Stuttgart: Hugo Matthaes Druckerei und Verlag, 1993
Box 46	Witzigmann, Eckart. Highlights: Rezepte aus der Aubergine, Schaffhausen: Edition Stemmle, 1991 (inscribed to Charlie Trotter by the author)
Box 46	Wynants, Pierre. Comme Chez Soi: Creative Belgian Cuisine by Pierre Wynants, Brussels: Editions de La Truffe Noire, 1995 (inscribed to Charlie Trotter by the author)

Series 10: International

Subseries C: Greece and Mediterranean

Box 46	Gayler, Paul. Mediterranean Cook, photographs by David Munns, London: Jacqui Small Publishing, 2004 (inscribed to Charlie Trotter by the author)
Box 46	Goldstein, Joyce Esersky. The Mediterranean Kitchen, 1st ed., New York: William Morrow, 1989 (signed by the author)
Box 46	Harris, Andy. Modern Greek: 170 Contemporary Recipes from the Mediterranean, Sydney: Hodder, 2002 (inscribed to Charlie Trotter by the author)
Box 46	Moore-Pastides, Patricia. Greek Revival: Cooking for Life, Columbia, SC: University of South Carolina Press, 2010
Box 46	Wolfert, Paula. The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes, New York: Harper Collins, 1994
Box 46	Wolfert, Paula. Mediterranean Cooking, 1st ed., New York: Ecco Press, 1985
Box 46	Wolfert, Paula. The Slow Mediterranean Kitchen: Recipes for the Passionate Cook, Hoboken, NJ: John Wiley & Sons, 2003 (publisher’s press release laid in)

Series 10: International

Subseries D: India

Box 46	Ashokan, Anil. Qmin: A Fresh New Approach to Indian Cuisine, Crows Nest, NSW: Allen & Unwin, 2008
Box 46	Jallepalli, Raji. Raji Cuisine: Indian Flavors, French Passion, 1st ed., New York: Harper Collins, 2000
Box 47	Sahni, Julie. Classic Indian Cooking, New York: William Morrow, 1980
Box 47	Sahni, Julie. Classic Indian Vegetarian and Grain Cooking, 1st ed., illustrated by Richard Pfanz, New York: William Morrow, 1985

Series 10: International

Subseries E: Israel and Jewish

Box 47	Complete American Jewish Cookbook: In Accordance with the Jewish Dietary Laws, edited by Anne London, New York: World Publishing, 1971
Box 47	Frankel, Laura. Jewish Cooking for all Seasons: Fresh, Flavorful Kosher Recipes for Holidays, and Every Day, Hoboken, NJ: John Wiley & Sons, 2006 (letter to Charlie Trotter from Charleen Barila laid in)
Box 47	Rogov, Daniel, et al. The Rogue’s Guide to Israeli Cuisine, illustrations by Lise Norwick, Tel Aviv: Ben-Dore Publishing, 1984
Box 47	Rogov, Daniel, et al. The Rogue’s Guide to the Jewish Kitchen: A Feast of Yiddish Foods for Thought and Eating, illustrations by Lise Norwick, Jerusalem: Carta Nitzanim Press, 1984
Box 47	Roshfeld, Jonatan. Roshfeld, Tel Aviv: [publisher not identified], 2000 (letter to Charlie Trotter from the author laid in)
Box 47	Siegel, Donald. From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food: The Kosher Chinese Cookbook, Jerusalem: Gefen, 2005 (inscribed to Charlie Trotter by the author)

Series 10: International

Subseries F: Mexico and Latin America

Box 47	Bayless, Rick. Mexican Everyday, 1st ed., New York: W.W. Norton, 2005 (inscribed to Charlie Trotter by the author)
Box 47	Bayless, Rick. Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-class Cuisine, New York: Scribner, 1996
Box 47	Bayless, Rick. Rick Bayless Mexico One Plate at a Time, New York: Scribner, 2000 (inscribed to Charlie Trotter by the author)
Box 48	Kennedy, Diana. The Essential Cuisines of Mexico, 1st ed., New York: Clarkson Potter, 2000
Box 48	Martinez, Zarela. The Food and Life of Oaxaca: Traditional Recipes from Mexico’s Heart, New York: Macmillan, 1997
Box 48	Miller, Mark Charles. The Great Chile Book, Berkeley, CA: Ten Speed Press, 1991 (inscribed to Charlie Trotter by the author)
Box 48	Miller, Mark Charles. The Great Salsa Book, Berkeley, CA: Ten Speed Press, 1994 (inscribed to Charlie Trotter by the author)
Box 48	Quintana, Patricia. Mulli: el libro de los moles, México: Océano, 2005 (inscribed to Charlie Trotter by the author)
Box 48	Quintana, Patricia. The Taste of Mexico, photographs by Ignacio Urquiza, New York: Stewart, Tabori & Chang, 1986
Box 48	Satkoff, Priscila, and Vincent Satkoff. The ¡Salpicón! Cookbook: Contemporary Mexican Cuisine, foreword by Charlie Trotter, photographs by Jeff Kauck, San Francisco: Chronicle Books, 2008 (inscribed to Charlie Trotter by the authors)
Box 48	Stoopen, María. El universo de la cocina Mexicana, 1st ed., Mexico: Fomento Cultural Banamex, 1988 (inscribed to Charlie Trotter by Rick Bayless and [Deann Bayless?]; includes an additional cookbook)

Series 10: International

Subseries G: Middle East

Box 49	Antreassian, Alice. Armenian Cooking Today, New York: St. Vartan Press, 1989 (inscribed to Charlie Trotter from [illegible]; note to Charlie Trotter from Carrie [Nahabedian] laid in)
Box 49	Basan, Ghillie. Classic Turkish Cooking, photographs by Jonathan Basan, New York: St. Martin’s Press, 1997
Box 49	der Haroutunian, Arto. Middle Eastern Cookery, London and Sydney: Pan Books, 1984
Box 49	Reddy, Sucharitha. Nostalgia Cuisine, New Delhi: Sucharitha Reddy, 2008 (inscribed to Rochelle and Charlie Trotter, 2011)
Box 49	Roden, Claudia. A Book of Middle Eastern Food, New York: Knopf, 1976
Box 49	Wolfert, Paula. Couscous and Other Good Food from Morocco, New York: Harper & Row, 1987

Series 10: International

Subseries H: Scandinavia and Finland

Box 86	Ahlberg, Monika, et al. Prinsen: vi har något att berätta, photographs by Jorgen Appelgren, et al., Stockholm: Forum, 1997
Box 86	Andersson, Melker, and Ulrika Knutson. Melkers mat: 89 recept från Fredsgatan 12: vatten, åker, skog, gård och trädgård, photographs by Jorgen Brennicke and Wolfgang Kleinschmidt, Stockholm: Norstedts, 1997 (inscribed to Charlie Trotter from Melker Andersson)
Box 49	Ekstedt, Niklas. Niklas husmansklassiker: 100 rätter du bara måste kunna, photographs by Helén Pe, Stockholm: Norstedt, 2011
Box 50	Ekstedt, Niklas, et al. Niklas kokbok, Helsingborg: Liljedahl & Co., 2004
Box 49	Frithiof, Pontus, et al. Pontus by the Book: Flavours, Aromas and Recipes from the Green House, [Stockholm]: [Pontus Frithiof by the Sea AB], 2006 (inscribed to Rochelle [Trotter], 2008)
Box 49	Hellström, Lena, et al. Gästabordet: Eating-Meeting: Art, Design and Dining: A Rendezvous of the Senses in a Cultural Encounter Between Sweden and Finland, Nora: Himlajorden, 2000
Box 50	Linder, Jens. Långkok, photographs by Stefan Wettainen, Stockholm: Bonnier, 2007 (inscribed to Charlie Trotter by the author)
Box 50	Pedersen, Jan. 100 retter à La Cocotte af Jan Pedersen, Denmark: [La Cocotte], 1987
Box 50	Persson, Roland. Åtta gästspel på Franska Matsalen: Chibois, Troisgros, Féolde, Haeberlin, Bras, Wretman, Mazère & Martin, Stockholm: Prisma, 1999 (menu for Philippe Legendre, Franska Matsalen Grand Hotel visiting chef program laid in p. 85; bookmarked on the following pages: 33, 55, 79, 95, 119, 159)
Box 50	Samuelsson, Marcus. Aquavit and the New Scandinavian Cuisine, photographs by Shimon and Tammar, Boston: Houghton Mifflin, 2003 (inscribed to Charlie Trotter by the Marcus Samuelsson and Hakan Swahn)
Box 50	Samuelsson, Marcus. En smakresa: middagstips från Marcus Samuelsson, Stockholm: TV4, 2002
Box 50	Scandinavian Airlines System (SAS). Scandinavian World Cooking, [Stockholm?]: Scandinavian Airlines System, 1997
Box 50	Schultz, Allen, et al. Københavns kønneste kokke, photographs by Jacob Termansen, Copenhagen: Forlaget Atelier, 1999 (Charlie Trotter’s name is written on the cover)
Box 49	Swedish Culinary Team. The Swedish Kitchen: A Culinary Journey: 198 Recipes from South to North Featuring Modern Swedish Food, photographs by Lars Paulsson, [Stockholm?]: Norstedts, 1995
Box 50	Tuominen, Tommi, and Teemu Aura. Demo 1v., Helsinki: Uudenmaankatu: Demo Restaurant, 2003
Box 50	Välimäki, Hans, et al. Chez Dominique, Helsingissä: Otava, 2004 (inscribed to Charlie Trotter by the author)
Box 59	Verro-Francalanci, Claudia, et al. Piemont pasta, kräuter, weisse trüffel: traditionelle rezepte aus dem Herzen des Piemont, Aarau: Schweiz AT Verlag, 1996

Series 10: International

Subseries I: South America

Box 51	de Andrade, Margaretta. Brazilian Cookery, 3rd. ed., Rio de Janeiro: Editora Record, 2004 (inscribed to Rochelle and Charlie Trotter by Rosa and Paula)
Box 49	Kijac, Maria Baez. The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes, Boston: Harvard Common Press, 2003 (inscribed to Charlie Trotter by the author; note to Charlie Trotter from the author laid in)
Box 51	Melo, Josimar. Guiá de restaurantes: São Paulo 2004, São Paulo: Dórea Books and Art, 2004 (inscribed to Charlie Trotter by the author)
Box 51	Silva, Silvestre, and Helena Tassara. Fruit in Brazil, São Paulo: Empresa das Artes, 1996 (inscribed to Charlie Trotter by Alberto and Veronica Analucia, Roberto and Ricardo Felini)

Series 10: International

Subseries J: Spain and Portugal

Box 51	Adrià, Ferran, et al. El Bulli, 1994-1997, 1st ed., Roses, Girona: El Bulli, 2003
Box 51	Adrià, Ferran, et al. El Bulli, 1998-2002, 1st English ed., Roses, Girona: El Bulli, 2003
Box 52	Adrià, Ferran, et al. El Bulli, 2003-2004, 1st English ed., [New York]: RBA Libros and Ecco Press, 2005
Box 51	Adrià, Albert. Natura: El Bulli Desserts, Roses, Girona: El Bulli, 2008 (includes a CD-rom)
Box 51	Adrià, Ferran. El Bulli Restaurant, press kit, [Roses], Girona: El Bulli, 1997
Box 51	Adrià, Ferran, et al. El Bulli: El sabor del Mediterrani, Barcelona: Empúries, 1993 (inscribed to Charlie Trotter by the author)
Box 53	Adrià, Ferran, et al. El Bulli: Text and Pretext in Textures, Soler & Adrià at the Table, Paris: Oscar Caballero et Editions Agnés Viénot, 2004
Box 52	Adrià, Ferran, et al. Un dia en El Bulli, 1st ed., Roses, Girona: El Bulli: RBA Libros, 2007
Box 52	Adrover, Miguel A. Mallorca: A Gastronomical Tour, [Palma de Mallorca] Alpha-3, [1999]
Box 47	Aduriz, Andoni Luis. Clorofilia, Spain: Mugaritz, 2004
Box 47	Aduriz, Andoni Luis. Txikichef, 1st ed., Donostia, Spain: Gourmandia, 2006
Box 52	Anderson, Jean. The Food of Portugal, 1st ed., New York: William Morrow, 1986
Box 52	Andrews, Colman. Catalan Cuisine: Europe’s Last Great Culinary Secret, New York: Atheneum, 1988
Box 47	Arola, Sergi. Sergi Arola: diez anos de cocina en La Broche, prologue by Charlie Trotter, 1st ed., Barcelona: Planeta, 2009 (inscribed to Charlie Trotter by the author)
Box 53	BCN Vanguardia: Encuentro de cocinas contemporáneas, Barcelona: Alimentaria Exhibitions, 2004
Box 53	Berasategui, Martín. Calendario de nuestra cocina tradicional: hecha para las gentes de hoy, 1st ed., Andoain [Spain]: Aurrera, 2001 (inscribed to Charlie Trotter by the author)
Box 54	Casas, Penelope. La Cocina de Mamá: The Great Home Cooking of Spain, photographs by Shimon and Tammar, 1st ed., New York: Broadway Books, 2005
Box 53	Casas, Penelope. Delicioso! The Regional Cooking of Spain, photographs by Luis Casas, New York: Knopf, 2001 (inscribed to Charlie Trotter by the author)
Box 53	Casas, Penelope. Discovering Spain: An Uncommon Guide, New York: Knopf, 2001 (inscribed to Charlie Trotter by the author)
Box 54	Casas, Penelope. The Foods and Wines of Spain, illustrated by Oscar Ochoa, New York: Knopf, 1999 (inscribed to Charlie Trotter by the author)
Box 54	Casas Penelope, Paella!Spectacular Rice Dishes from Spain, 1st ed., New York: Henry Holt, 1999 (inscribed to Charlie Trotter by the author)
Box 54	Casas Penelope, Tapas: The Little Dishes of Spain, photographs by Tom Hopkins, New York: Knopf, 2001 (inscribed to Charlie Trotter by the author)
Box 48	Esplendor de la gastronomíaEspañola, Pamplona: Universidad Pública de Navarra, 2007
Box 53	Madrid Fusión 2003: I Cumbre Internacional de Gastonomía, Madrid: Foro de Debate, 2003 (article about Charlie Trotter, pp. 288-292)
Box 53	Madrid Fusión 2004: II Cumbre Internacional de Gastonomía, Madrid: Foro de Debate, 2004
Box 53	Madrid Fusión 2005: III Cumbre Internacional de Gastonomía, Madrid: Foro de Debate, 2005
Box 53	Madrid Fusión 2006: IV Cumbre Internacional de Gastonomía, Madrid: Foro de Debate, 2006
Box 53	Madrid Fusión 2007: V Cumbre Internacional de Gastonomía, Madrid: Foro de Debate, 2007
Box 54	Ortega, Simone, and Iñes Ortega. 1080 Recipes, illustrations by Javier Mariscal, New York: Phaidon, 2007
Box 54	Ortiz, Elisabeth Lambert. The Food of Spain and Portugal: The Complete Iberian Cuisine, New York: Atheneum, 1989
Box 48	Ramiro, Jesus. La cocina imaginativa Castellana: las recetas originales de Jesús Ramiro, Valladolid: Ambito Ediciones, 1987 (inscribed to Charlie Trotter)
Box 54	Roca, Joan, and Salvador Brugués, La cocina al vacio, photographs by Francesc Guillamet, Barcelona: Montagud Editores, 2004
Box 54	Romera, Miguel Sánchez. La cocina de los sentidos, 1st ed., Barcelona: Planeta, 2003 (inscribed to Charlie Trotter by the author)
Box 54	Ruscalleda, Carme. Cocinar para ser feliz, Barcelona: Viena, 2002 (inscribed to Charlie Trotter by the author)
Box 54	Ruscalleda, Carme, and Jaume Coll. Del plato a la vida, Barcelona: RBA 2000 (inscribed to Charlie Trotter by Carme Ruscalleda)
Box 48	Santamaria, Santi. El gusto de la diversidad: el mundo culinario de Santi Santamaria, León [Spain]: Everest, 2001
Box 55	Santamaria, Santi. La cocina de Santi Santamaria, León [Spain]: Everest, 1999 (letter to the author from Charlie Trotter laid in)
Box 54	Santamaria, Santi. El Restauranté: Fabes, Santceloni, León [Spain]: Everest, 2004
Box 55	Shulman, Martha Rose, and The Culinary Institute of America. Spain and the World Table, photographs by Ben Fink, New York: DK Publishing, 2008
Box 55	Spain Gourmetour: Food, Wine and Travel Magazine, no. 28, Madrid: ICEX, September-December, 1992
Box 55	Spain Gourmetour: Food, Wine and Travel Magazine, no. 68, Madrid: ICEX, September-December, 2006
Box 55	Sterling, Richard. World Food Spain, 1st ed., Hawthorn, Vic.: Lonely Planet, 2000
Box 48	Torreblanca, Paco. Paco Torreblanca 2: Recipe Book, Barcelona: Vilbo, 2006 (includes an additional cookbook)
Box 55	Torres, Marimar. Catalan Country Kitchen: Food and Wine from the Pyrenees to the Mediterranean Seacoast of Barcelona, London: The Bath Press, 1999 (inscribed to Charlie Trotter by the author)
Box 55	Trueba, David. Como quieras, cuando quieras, donde quieras: en la cocina de Sergi Arola, photographs by Albert Bertran, 1st ed., Barcelona: RBA Libros, 2002 (inscribed to Charlie Trotter by Sergi Arola)
Box 55	Weir, Joanne. From Tapas to Meze: Small Plates from the Mediterranean, photographs by Caren Alpert, Berkeley, CA: Ten Speed Press, 2004
Box 55	Wright, Carol. Portuguese Food, London: J.M. Dent, 1969 (letter to Charlie Trotter from Dona-Lee Trotter along with the title page from the Three Great Tales by Joseph Conrad laid in)

Series 10: International

Subseries K: Miscellaneous

Box 55	Academia Internationale de la Gastronomie. Master Chefs of Europe, edited by Pepita Aris, New York: Van Nostrand Reinhold, 1988
Box 52	Blumenthal, Heston. The Big Fat Duck Cookbook, London: Bloomsbury, 2008 (inscribed to Charlie Trotter by the author)
Box 55	Desjardins, Anne. Anne Desjardins Cooks at L'Eau à la Bouche: The Seasonal Cuisine of Quebec, Vancouver: Douglas & McIntyre, 2003 (inscribed to Charlie Trotter by the author)
Box 64	Ferretti, Fred. Café des Artistes: An Insider’s Look at the Famed Restaurant and Its Cuisine, photographs by Mick Hales, New York: Lebhar-Friedman Books, 2000
Box 55	Henderson, Fergus. Nose to Tail Eating: A Kind of British Cookbook, photographs by Jason Lowe, London: Macmillan, 1999 (signed by the author)
Box 55	Hopkins, Jerry, and Michael Freeman. Strange Foods: Bush Meat, Bats, and Butterflies: An Epicurean Adventure Around the World, 1st ed., Boston: Periplus Editions, 1999 (letter to Charlie Trotter and invitation from Jody Trisler of the American Diabetes Association, IL laid in)
Box 56	Isaacs, Jennifer. Bush Food: Aboriginal Food and Herbal Medicine, photographs by Martin Jacobs, Smithfield, NSW: Lansdowne Publishing, 1994
Box 55	Kalla, Kálmán. New Hungarian Cookbook, Budapest: Pallas Stúdió, 1998 (inscribed to Charlie Trotter by George Lang)
Box 56	Knipp, Peter A., et al. The Raffles Hotel Cookbook, Singapore: Editions Didier Millet, 1995 (inscribed to Charlie Trotter by [Alec?])
Box 55	Lesberg, Sandy. Great Classic Recipes of Europe, Englewood Cliffs, NJ: Prentice Hall, 1972
Box 55	Liu, Gretchen, and Peter A. Knipp. Raffles Hotel Style, Singapore: Raffles Hotel, 1997 (inscribed to Steve)
Box 56	Lukins, Sheila. All Around the World Cookbook, New York: Workman Publishing, 1994
Box 56	Lyons, Nan. Around the World in Eighty Meals, New York: Red Rock Press, 2011
Box 56	Mosimann, Anton. Mosimann’s Fresh: A Taste of Cuisine Naturelle, photographs by Dan Jones, London: Harper Collins, 2006 (inscribed to Charlie Trotter by the author)
Box 56	Ominde, Mary. African Cookery Book, Nairobi: Heinemann Kenya, 1988
Box 55	Raichlen, Steven. The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun, New York: Artisan, 1995
Box 57	Römer, Joachim, and Michael Ditter, Culinaria: European Specialties, vols. 1-2, photographs by Günter Beer, Cologne: Könemann, 1995
Box 64	Schaff, Philippe, and Relais & Chateaux. L'ame et l'esprit:Soul and Spirit, photographs by Philippe Schaff, Paris, France: Relais & Chateaux, 1999 (inscribed to Charlie Trotter by the photographer)
Box 56	Sheffer, Nelly, and Mimi Sheraton. Food Markets of the World, New York: Harry N. Abrams, 1997
Box 56	Shuman, Carrie V. Favorite Dishes: A Columbian Autograph Souvenir Cookery Book, UK: Dodo Press, 2008
Box 56	Smith, Michael. Michael Smith’s New English Cookery, London: British Broadcasting Corporation, 1985
Box 59	Spieler, Marlena. Sun-Drenched Cuisine: Lusty Foods & Robust Recipes from the Mediterranean, India, Southeast Asia, Africa, Latin America & Regional America, 1st. ed., Los Angeles: Jeremy P. Tarcher, 1986

Series 11: Italian

Box 56	Anderson, Burton. Treasures of the Italian Table: Italy’s Celebrated Foods and the Artisans Who Make Them, 1st ed., New York: William Morrow, 1994
Box 56	Barrett, Judith. Pasta Verde, 1st ed., New York: Macmillan, 1995 (inscribed to Charlie Trotter by the author)
Box 56	Barrett, Judith, and Norma Wasserman-Miller. Risotto, New York: Scribner, 1987
Box 57	Bastianich, Lidia. Lidia Cooks from the Heart of Italy, New York: Knopf, 2009 (inscribed to Charlie Trotter by the author)
Box 57	Bastianich, Lidia. Lidia’s Italian-American Kitchen, photographs by Christopher Hirsheimer, New York: Knopf, 2001 (inscribed to Charlie Trotter by the author)
Box 57	Beauge, Benedict. Michel Troisgros et l’Italie, Grenoble: Éditions Glénat, 2009 (inscribed to Charlie Trotter by the author)
Box 57	Bon Appétite. Tastes of the World, New York: Condé Nast Publications, 1996
Box 57	Boni, Ada. Italian Regional Cooking, New York: Bonanza Books, D.L., 1969 (menu of Ristorante Archimede, Rome, Italy; blank stationary from Albergo Del Sole hotel laid in)
Box 57	Bruno, Pasquale Jr. Pasta Tecnica, Chicago: Contemporary Books, 1981
Box 57	Febbrari, Mauro Defendente. Cosimo Taurino, Bergamo, Italy: Semi, 2002
Box 57	David, Elizabeth. Italian Food, New York: Harper & Row, 1987
Box 57	Donaway, Mark, and Susan Shafer. The Cucina Bella Cookbook, Chicago: M. Donaway and S. Shafer, 1996 (inscribed to Charlie Trotter by the authors; letter to Charlie Trotter from Mark Donaway and [illegible?] Welch laid in, p. 66)
Box 58	Field, Carol. In Nonna’s Kitchen: Traditional Italian Cooking and Culture from Contemporary Italian Grandmothers, New York: Harper Collins, 1997 (inscribed to Charlie Trotter by the author; note to Charlie Trotter from the author)
Box 58	Gray, Rogers. Italian Country Cookbook, New York: Random House, 1995
Box 57	Grisanti, Frank, et al. The Main Course:Satisfying the Mid-South’s Need for Fine Italian Cuisine for Four Generations, Memphis, TN: Tradery House, 2005 (inscribed to Charlie Trotter by Frank Grisanti; note to Charlie Trotter from Frank Grisanti laid in)
Box 58	Harris, Valentina. Regional Italian Cooking, New York: Pantheon Books, 1987
Box 58	Hazan, Giuliano. How to Cook Italian, New York: Scribner, 2005 (publisher’s letter laid in)
Box 58	Hazan, Marcella. Marcella Cucina, 1st ed., New York: Harper Collins, 1997
Box 58	Hazan, Marcella. Marcella’s Italian Kitchen, New York: Knopf, 1987
Box 58	Iaccarino, Alfonso, et al. Alfonso Iaccarino, Lodi, Italy: Bibliotheca Culinaria, 2004 (inscribed to Charlie Trotter by Alfonso Iaccarino)
Box 58	Johns, Pamela Sheldon. Balsamico! A Balsamic Vinegar Cookbook, photographs by Richard Jung, Berkeley, CA: Ten Speed Press, 1999
Box 58	Johns, Pamela Sheldon. Pizza Napoletana! photographs by Richard Jung, Berkeley, CA: Ten Speed Press, 1999
Box 58	Kasper, Lynne Rossetto. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, 1st ed., NY: William Morrow, 1992
Box 57	Maccioni, Serio, and Peter Elliot. Sirio: The Story of My Life and Le Cirque, Hoboken, NJ: John Wiley & Sons, 2004 (inscribed to Charlie Trotter by Peter Elliot)
Box 58	Marchesi, Gualtiero. La cuisine Italienne réinventée, Paris: Robert Laffont, 1980
Box 58	Marchesi, Gualtiero. Gualtiero Marchesi: sapere di sapori...a Relish for Flavours! Milano: Elemond, 2000 (inscribed to Charlie Trotter by Gualtiero Marchesi)
Box 59	Menghi, Umberto. Umberto’s Kitchen: The Flavors of Tuscany, Vancouver: Douglas & McIntyre, 1995 (inscribed to Charlie Trotter by the author)
Box 59	Stechl, Hans-Albert, et al. The Culinary Chronicle 1: The Best of Hong Kong, Morocco and London, Burgdorf: Opt Art Lizenz AG, 1997
Box 59	Stechl, Hans-Albert, et al. The Culinary Chronicle 2: The Best of Italy and California Cuisine, Burgdorf: Opt Art Lizenz AG, 1998
Box 59	Styler, Christopher. Primi Piatti: Italian First Courses that Make a Meal, 1st ed., New York: Harper & Row, 1989
Box 59	Wells, Patricia. Patricia Wells’ Trattoria: Healthy, Simple, Robust Fare Inspired by the Small Family Restaurants of Italy, 1st ed., New York: William Morrow, 1993 (inscribed to Charlie Trotter by the author)
Box 59	White, Marco Pierre. White Heat, photographs by Bob Carlos Clarke, London: Mitchell Beazley, 1993 (signed by the author)

Series 12: Item Specific

Subseries A: Appetizers

Box 60	Botella, Tony. Cocktail Cuisine, Barcelona: Montagud Editores, 2004
Box 60	Boxer, Arabella. Fashionable First Courses, Garden City, New York: Doubleday, 1987
Box 60	Culinary Institute of America. Garde Manger: The Art and Craft of the Cold Kitchen, New York: John Wiley & Sons, 2000
Box 60	Nathan, Amy. Openers, photographs by Kathryn Kleinman, San Francisco: Chronicle Books, 1988
Box 60	Sunset Books. Appetizers: Hors d’Oeuvres, Party Ideas, Quick Snacks, Menlo Park, CA: Sunset Publishing Corp., 1992

Series 12: Item Specific

Subseries B: Beverages

Box 60	Anderson, Kenneth. Pocket Guide to Coffees and Teas, illustrations by Abby Merrill, New York: Perigree Books, 1982
Box 60	Dyer, Ceil. Coffee Cookery, Tucson, AZ: HP Books, 1978
Box 60	Moriondo, Claudia, and Giusseppe Vaccarini. Water Codex III: The S. Pellegrino and Acqua Panna: The Art of Tasting Mineral Water and Its Perfect Harmonization for a Fine Dining Experience, no place named: S. Pellegrino-Acqua Panna, 2005-2009
Box 60	Pendergrast, Mark. Uncommon Grounds: The History of Coffee and How It Transformed Our World, 1st ed., New York: Basic Books, 1999
Box 60	Schafer, Charles, and Violet. Coffee, Brisbane, CA: Taylor & Ng Press, 1980

Series 12: Item Specific

Subseries C: Meat and Poultry

Box 60	Aidell, Bruce, and Lisa Weiss. Bruce Aidell’s Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World’s Favorite Meat, 1st ed., New York: Harper Collins, 2004
Box 60	Bell, Mary. Just Jerky: The Complete Guide to Making It, illustrations by Dale Mann, Madison, WI: The Dry Store Publishing Company, 1996 (signed by the author)
Box 60	Daguin, Ariane, et al. D’Artagnan’s Glorious Game Cookbook, photographs by Tom Eckerle, Diane Publishing Company, 1st ed., Boston: Little, Brown and Company, 1999 (inscribed to Charlie Trotter by Ariane Daguin and George Faison)
Box 60	Hopkinson, Simon, and Lindsey Bareham. Roast Chicken and Other Stories, illustrations by Flo Bayley, London: Ebury, 1995
Box 60	Kaminsky, Peter. Pig Perfect: Encounters with Some Remarkable Swine and Some Great Ways to Cook Them, 1st ed., New York: Hyperion, 2005 (inscribed to Charlie Trotter by the author)
Box 61	Kinsella, John, and David T. Harvey. Professional Charcuterie: Sausage Making, Curing, Terrines and Patés, Hoboken, NJ: John Wiley & Sons, 1996 (inscribed to Charlie Trotter by the John Kinsella)
Box 60	Kurtis, Bill, and Michelle M. Martin. Prairie Table Cookbook, Naperville, IL: Sourcebooks, 2007 (inscribed to Charlie Trotter by Bill Kurtis)
Box 60	McLagan, Jennifer. Bones: Recipes, History, and Lore, New York: William Morrow, 2005 (uncorrected advance proof)
Box 60	Ruhlman, Michael, and Brian Polcyn. Charcuterie: The Craft of Salting, Smoking, and Curing, 1st ed., New York: W.W. Norton, 2005 (signed by the authors; inscribed to Charlie Trotter by Michael Ruhlman)
Box 60	Sonnenschmidt, Fritz. Charcuterie: Sausages, Pates, Accompaniments, Clifton Park, New York: Delmar Cengage Learning, 2010 (inscribed to Charlie Trotter by the author)
Box 61	Spears, Grady, and Torri Randall. The Great Steak Book, photographs by Dick Patrick, Berkeley, CA: Ten Speed Press, 2000
Box 61	Villas, James. Stews, Bogs & Burgoos: Recipes from the Great American Stewpot, 1st. ed., New York: William Morrow, 1997
Box 61	Wise, Victoria. American Charcuterie: Recipes from Pig-by-the-Tail, New York: Viking, 1986

Series 12: Item Specific

Subseries D: Seafood

Box 61	Aduriz, Andoni Luis, et al. Bacalao, 2nd ed., Barcelona: Montagud Editores, 2004
Box 61	Baldwin, Carole C., and Julie H. Mounts. One Fish, Two Fish, Crawfish, Bluefish, Washington, DC: Smithsonian Books, 2003 (inscribed to Charlie Trotter by the authors)
Box 61	Bennett, Richard, et al. The Photographer, the Cook and the Fisherman: Real Stories of Tasmanian Fishing, photographs by Richard Bennett, Hobart, Tas.: The authors, 2002 (inscribed to Charlie Trotter by [Ken?] and Merilyn)
Box 61	Cadogan, Mary. A Gourmet’s Guide to Shellfish, Los Angeles: HP Books, 1990
Box 61	Corrigan, Richard, and Norma MacMillan. The Richard Corrigan Cookbook: From the Waters and the Wild, photographs by Francesca Yorke, London: Hodder & Stoughton, 1999
Box 61	Cronin, Isaac, et al. The California Seafood Cookbook: A Cook’s Guide to the Fish and Shellfish of California, the Pacific Coast and Beyond, illustrations by Amy Pertschuk, Berkeley, CA: Aris Books, 1983
Box 61	Gouldthorpe, Ken, and Charles Ramseyer. Ray’s Boathouse: Seafood Secrets of the Pacific Northwest, Seattle, WA: Documentary Media LLC, 2003 (signed by Charles Ramseyer)
Box 61	Hastings, Chris, et al. Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions, photographs by Jason Wallis and Howard Lee Puckett, Philadelphia: Running Press, 2009
Box 61	Lucchesi, Serena Joew, and Marilyn Chinn le Tourneau. Bob Chinn’s Box Crabhouse Cookbook, Berkeley, CA: Ten Speed Press, 1998 (Chicago dining itineraries for Joe Lucchesi and Jeff Machado laid in)
Box 62	McNair, James. James McNair’sSalmon Cookbook, photographs by Patricia Brabant, San Francisco: Chronicle Books, 1987
Box 62	Reardon, Joan. Oysters: A Culinary Celebration with One Hundred Eighty-Five Recipes, New York: Lyons Press, 2000
Box 61	Salmon: International Chefs’ Recipes, photographs by Terje Marthinusen, New York: St. Martin’s Press, 1987
Box 62	Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, edited by Linda Skinner, foreword by Charlie Trotter, Portland, ME: Diversified Business Communications, 1999
Box 62	Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation, edited by Linda Skinner, foreword by Charlie Trotter, Portland, ME: Diversified Business Communications, 2005 (includes 2 posters)
Box 62	Snook, Kevin. A Boy After the Sea: An Untold Story, Bray on Thames: Berkshire, Snook Publishing, 2009 (chapter on Charlie Trotter, pp. 139-146; inscribed to Charlie Trotter by the author)
Box 62	Snook, Kevin. A Boy After the Sea 2: An Untold Story, Bray on Thames: Berkshire, Snook Publishing, 2010 (inscribed to Charlie Trotter by the author)
Box 62	Stein, Gerald, M., and Donald Bain. Caviar! Caviar! Caviar! 1st ed., Secaucus, New York: Lyle Stuart Inc., 1981
Box 62	Stein, Rick. Rick Stein’sComplete Seafood: A Step-By-Step Reference with Over 150 Recipes and 550 Photographs, illustrations by Charolette Knox, photographs by James Murphy, Berkeley, CA: Ten Speed Press, 2004
Box 62	Van Maele, Eddie. Recettes de la mer, photographs by Denis Moulaert, Colmar: Editions S.A.E.P., 1984
Box 62	Williams, Lonnie, and Karen Warner. Oysters: A Connoisseur’s Guide and Cookbook, Berkeley, CA: Ten Speed Press, 1990

Series 12: Item Specific

Subseries E: Soup and Salad

Box 63	Battman, Alan, et al. Soup: Recipes by 108 Chefs from the Simple to the Complex, photographs by Alan Battman, New York: Battman Studies, 2008
Box 62	Bon Appétit. Soups and Salads, Los Angeles: Knapp Press, 1983
Box 62	Desaulniers, Marcel. Salad Days: Main-course Salads for a First-class Meal, photographs by Peter Johansky, New York: Simon & Schuster, 1998 (inscribed to Charlie Trotter by the author)
Box 62	Herraiz, Alberto. Toute l’annee gaspacho, Issy-les-Moulineaux: Editions Alain Ducasse, 2006 (inscribed to Charlie Trotter by the author)
Box 62	Jonath, Leslie, and Frankie Frankeny. Soup’s On: Soul-satisfying Recipes from your Favorite Cookbook Authors and Chefs, San Francisco: Chronicle Books, 2007
Box 63	Morrone, George. Simply Elegant Soup, photographsy by Joyce Oudkerk Pool, Berkeley, CA: Ten Speed Press, 2004 (inscribed to Charlie Trotter by the author)
Box 63	Nathan, Amy. Salad, photographs by Kathryn Kleinman, San Francisco: Chronicle Books, 1985
Box 63	Panozza, Patricia. A Need to Feed: A Cookbook by Patricia Panozza, Lakeside, MI: Panozzo, 1999
Box 63	Thomas, Ann. Love Soup: 160 All-New Recipes, New York: W.W. Norton, 2009 (advance copy; promotional brochure laid in)
Box 63	Vaclav, Kathryn Renée. Soups, Salads, Memories of Milo, Burr Ridge, IL: Milo Industries, 1997 (inscribed to Charlie Trotter by the author)

Series 12: Item Specific

Subseries F: Miscellaneous

Box 63	Ebinger, Janie. Simply Vinaigrettes: From Ancho Chili to White Wine, Mustang, OK: Tate Publishing, 2007 (inscribed to Charlie Trotter by the author)
Box 63	Gayler, Paul. Paul Gayler’s Sauce Book: 300 World Sauces Made Simple, London: Kyle Cathie, 2008 (inscribed to Charlie Trotter by the author; letter to Charlie Trotter from the author laid in)
Box 63	Gray, Patience. Honey from a Weed, New York: Harper & Row, 1987
Box 63	Greene, Bert. The Grains Cookbook, New York: Workman Publishing, 1988 (inscribed to Charlie Trotter by the author)
Box 63	Kaufelt, Rob. The Murray’s Cheese Handbook, New York: Broadway Books, 2006
Box 63	Paternoster, Andrea. Dizionario dei mieli nomadi: Dictionary of Honey from Nomadic Bees, Nievo, Italy: Corraini, 2008

Series 13: Reference

Box 64	Bitting, Katherine Golden. Gastronomic Bibliography, facsimile ed., Mansfield Centre, CT: Martino Publishing, 2004
Box 64	Charpentier, Henri. Food and Finesse: The Bride’s Bible, Chicago: [no publisher given], [1945]
Box 64	Cook’s Ingredients, edited by Adrian Bailey, Pleasantville, NY: Reader’s Digest Association, 1990
Box 64	Culinary Arts Institute Encyclopedic Cookbook, edited by Ruth Berolzheimer, Chicago: Culinary Arts Institute, 1948
Box 64	Culinary Institute of America. Professional Chef’s Knife Kit, New York: John Wiley & Sons, 2000
Box 65	Davidson, Alan. The Oxford Companion to Food, illustrations by Soun Vannithone, Oxford, New York: Oxford University Press, 1999
Box 64	Dumas, Alexandre. Dumas on Food:Selections from Le Grand Dictionnaire de Cuisine, London: Folio Society, 1979
Box 64	Herbst, Sharon Tyler. Food Lover’s Companion: Comprehensive Definitions of Over Three Thousand Food, Wine, and Culinary Terms, Hauppauge, New York: Barron’s, 1990
Box 64	Herbst, Sharon Tyler. The New Food Lover’s Companion: Comprehensive Definitions of Over Four Thousand Food, Wine, and Culinary Terms, 2nd ed., Hauppauge, New York: Barron’s, 1995
Box 65	Hertzmann, Peter. Knife Skills Illustrations: A User’s Manual, illustrations by Alan Witschonke, 1st ed., New York: W.W. Norton, 2007
Box 65	Jones, Evan. A Food Lover’s Companion, illustrated by Lauren Jarret, 1st ed., New York: Harper & Row, 1979
Box 66	Labensky, Steven, et al. Webster’s New World Dictionary of Culinary Arts, Upper Saddle River, NJ: Prentice Hall, 1997
Box 65	Larousse Gastronomique: The World’s Greatest Culinary Dictionary, New York: Clarkson Potter, 2001
Box 65	Mariani, John F. The Dictionary of American Food and Drink, New Haven, CT: Ticknor & Fields, 1983
Box 65	McFadden, Christine. The Essential Kitchen: Basic Tools, Recipes, and Tips for a Complete Kitchen, foreword by Charlie Trotter, photographs by Mark Williams, New York: Rizzoli, 2000
Box 65	Oxford Food: An Anthology, edited by Ursula Aylmer, Oxford: University of Oxford, 1995
Box 64	Rémi Flachard Libraire, catalog no. 28, Bibliophile et Gastronomie, undated
Box 65	Root, Waverley. Food: An Authoritative and Visual History and Dictionary of the Foods of the World, 1st Fireside ed., New York: Simon & Schuster, 1986
Box 65	Ruhlman, Michael. The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen, New York: Scribner, 2007
Box 65	Schott, Ben. Schott’s Food and Drink Miscellany, London: Bloomsbury, 2003 (copy 2 is 1st US edition, New York: Bloomsbury, 2004)
Box 65	Segnit, Niki. The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook, New York: Bloomsbury, 2010
Box 66	Simon, André L. A Concise Encyclopedia of Gastronomy, Woodstock, NY: Overlook Press, 1981
Box 66	Trager, James. The Food Chronology: A Food Lover’s Compendium of Events and Anecdotes, from Prehistory to the Present, New York: Henry Holt, 1997
Box 66	Von Welanetz, Diana, and Paul Von Welanetz. The Von Welanetz Guide to Ethnic Ingredients: How to Buy and Prepare More Than 1,000 Foods from Around the World, New York: Warner Books, 1982
Box 66	Wolf, Burton, et al. The New Cooks’ Catalogue: The Definitive Guide to Cooking Equipment, 1st. ed., New York: Knopf, 2000
Box 66	Wordsworth Dictionary of Culinary and Menu Terms, compiled by Rodney Dale, Ware, Hertfordshire: Wordsworth, 2000

Series 14: Cooking Series

Box 66	Art Culinaire: The International Magazine in Good Taste, vols. 4-9, Culinaire, Inc., 1987-1988 (missing vols. 1-3)
Box 67	Art Culinaire: The International Magazine in Good Taste, vols. 11-30, Culinaire, Inc., 1988-1993 (missing vol. 10)
Box 68	Art Culinaire: The International Magazine in Good Taste, vols. 31-50, Culinaire, Inc., 1993-1998
Box 69	Art Culinaire: The International Magazine in Good Taste, vols. 51-70, Culinaire, Inc., 1998-2003
Box 70	Art Culinaire: The International Magazine in Good Taste, vols. 71-90, Culinaire, Inc., 2003-2008
Box 71	Art Culinaire: The International Magazine in Good Taste, vols. 91, 98-100, Culinaire, Inc., 2008-2011 (missing vols. 92-97; vol. 100 has an article on Charlie Trotter)
Box 71	Gastronomica: The Journal of Food and Culture, Berkeley CA: University of California Press, 2001-2012 (vols. 1.2, 2.2, 2.4, 3.3, 4.1, 4.3, 4.4, 5.1, 5.2, 5.3, 5.4, 6.1, 6.3, 7.2, 7.3, 7.4, 12.2)
Box 72	La cocina de Gastón Acurio: Libro 1 - cebiches, tiraditos, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 2 - la más noble causa, salsitas, ensaladas y entremeses, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 3 - del anticucho y de las entradas calientes, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 4 - pisco, cócteles y piqueos: una pasión nacional, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 5 - de las sopas, sudados, chupes y otros menesteres de cuchara, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 6 - estofados, guisos secos, y otros potajes de olla, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 7 - arroces y pastas con sabor nacional, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 8 - saltados, sartenes y fuegos de altas temperaturas, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 9 - del tacu tacu a la pachamanca y un mundo por explorar, Lima, Peru: El Comercio, 2005
Box 72	La cocina de Gastón Acurio: Libro 10 - los postres, dulce tradición, Lima, Peru: El Comercio, 2005
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 1 - La cocina criolla, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 2 - La cocina de las celicherías, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 3 - La cocina de los chifas, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 4 - La cocina nikkei, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 5 - La cocina casera, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 6 - La cocina de la calle, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 7 - La cocina norteña, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 8 - La cocina del sur, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 9 - La cocina novoandina, Lima, Peru: El Comercio, 2006
Box 72	Las cocinas del Perú por Gastón Acurio: Libro 10 - La cocina del futuro, Lima, Peru: El Comercio, 2006
Box 71	So Good: The Magazine of Haute Pâtisserie, nos. 9-10, Barcelona: Grupo Vilbo, 2013

Series 15: Specialty

Box 75	Bayless, Rick, et al. Rick and Lanie’s Excellent Kitchen Adventures: Chef-Dad Teenage Daughter Recipes and Stories, photographs by Christopher Hirsheimer, New York: Stewart, Tabori & Chang, 2004 (inscribed to Charlie Trotter by Rick Bayless)
Box 74	Bell, Mary T. Food Drying with an Attitude: A Fun and Fabulous Guide to Creating Snacks, Meals and Crafts, New York: Skyhorse Pub., 2008 (inscribed to Charlie Trotter by the author; letter to Katy Burnstein at Charlie Trotter’s Restaurant from the author laid in, p. 33)
Box 73	Bell, Mary. Mary Bell’s Complete Dehydrator Cookbook, New York: William Morrow, 1994 (signed by the author)
Box 73	Blumenthal, Heston. Family Food: A New Approach to Cooking, London: Penguin, 2002 (signed by the author)
Box 74	Blumer, Bob. The Surreal Gourmet Entertains: High-fun, Low-stress Dinner Parties for 6 to 12 People, illustrations by Bob Blumer, photographs by Dick Kaiser, San Francisco: Chronicle Books, 1995
Box 74	Blumer, Bob. The Surreal Gourmet: Real Food for Pretend Chefs, illustrations by Bob Blumer, photographs by Dick Kaiser, San Francisco: Chronicle Books, 1992
Box 73	Breidenbach, Mary, et al. Jiggelo:Inventive Gelatin Shots for Creative Imbibers, Berkeley, CA: Ten Speed Press, 2004
Box 73	Brobeck, Florence. Old-Time Pickling and Spicing Recipes, New York: Gramercy Publishing, 1953 (contains annotations and clippings)
Box 73	Brody, Lora and Max Brody. Stuff It! Fun Filled Foods to Savor and Satisfy, New York: William Morrow, 1998 (inscribed to Charlie Trotter by the authors)
Box 73	Budgen, June. The Book of Garnishes, photographs by Per Ericson, Tucson, AZ: HP Books, 1986
Box 73	Buffets & Receptions, edited by Michael Small, London: Virtue & Company, 1983
Box 74	Carle, Megan, et al. Teens Cook: How to Cook What You Want to Eat, photographs by Jessica Boone, Berkeley, CA: Ten Speed Press, 2004 (inscribed to Charlie Trotter by Megan and Jill Carle)
Box 73	Choate, Judith. Homemade: Delicious Foods to Make and Give, photographs by Lyn Hughes, 1st ed., New York: Clarkson Potter, 2004
Box 74	Clayton, Mary Ann. Critter Cuisine, photographs by Al Clayton, Atlanta, GA: Longstreet Press, 1992
Box 74	Clayton, Mary Ann. Dreadful Delicacies, photographs by Al Clayton, Atlanta, GA: Longstreet Press, 1993
Box 73	Cook’s MagazineQuick Menus: Simple, Stylish Recipes for Everyday and Entertaining, Bridgeport, CT: The Cook’s Magazine, [1986]
Box 74	Cuisinart Cooking Club. Abby Mandel’s Cuisinart Classroom, edited by Ruth S. McElheny, photographs by Jeffrey Weir, New York: Harper & Row, 1984
Box 73	David, Elizabeth. An Omelette and a Glass of Wine, 1st ed., New York: Viking, 1985
Box 74	Dooher, Donna, and Claire Stubbs. Out to Brunch at Mildred Pierce Restaurant, illustrations by Holly Farrell, photographs by Douglas Bradshaw and Edward Pond, Toronto: The Cookworks Press, 2002 (inscribed to Charlie Trotter by Jay at C.J. Graphics, Inc.)
Box 73	Gill, Martha. Modern Food Gifts, Marietta, GA: Longstreet Press, 1997
Box 73	Good, Phyllis Pellman. Cooking and Memories: Favorite Recipes from 20 Mennonite and Amish Cooks, Lancaster, PA: Good Books, 1983
Box 73	Haley, Pat. Nine Seasons Cookbook, Dublin, NH: Yankee Books, 1987
Box 73	Hertzberg, Ruth, et al. New Putting Food By, Battleboro, VT: Stephen Greene Press, 1982
Box 74	Hill, Sandy, and Stephanie Valentine. Fandango: Recipes, Parties, and License to Make Magic, photographs by Eric Scott Smith, Luca Trovato, Macduff Everton, and Roxanne Lowit, New York: Artisan, 2007
Box 74	Kenney, Matthew. Entertaining in the Raw, photographs by Miha Matei, 1st ed., Layton, UT: Gibbs Smith, 2009
Box 74	Kokko, Margo. The Final Touch: Decorative Garnishes, illustrations by Buzz Gorder, photographs by Bruce Beauchamp, 2nd ed., Boston, MA: CBI Publishing Co., 1982 (signed by H.B. Camden)
Box 74	Lindberg, Björn, et al. The Taste of Black: A Book About Photo Art, Food and the Colour Black, photographs by Björn Lindberg, Stockholm: Rönnberg McCann 3, 1997
Box 74	Milan, Lyndey. Plates: Real Food for Fast People, photographs by Michael Cook, Port Melbourne, Victoria: William Heinemann Australia, 1995 (inscribed to Charlie Trotter by the author)
Box 73	Mills, Sheila. The Outdoor Dutch Oven Cookbook, Camden, ME: Ragged Mountain Press, 1997
Box 74	Orr, Daniel. Daniel Orr Real Food: Smart & Simple Meals and Menus for Entertaining, illustrations by Daniel Orr, photographs by Susan Brown, New York: Rizzoli, 1997 (inscribed to Charlie Trotter by the author)
Box 75	Plummer, Paul. Sensual Preservation: The Art of Confit, 1st ed., [United States]: Mon Cuisinier Books, 2007
Box 74	Ponzek, Debra, and Geralyn Delaney Graham. The Summer House Cookbook: Easy Recipes for When You Have Better Things to Do With Your Time, photographs by Mark Ferri, New York: Clarkson Potter, 2003
Box 73	Roberts, Michael. Make Ahead Gourmet, 1st ed., New York: William Morrow, 1990 (inscribed to Charlie Trotter by the author)
Box 73	Rufus, Estes. Good Things to Eat as Suggested by Rufus Estes, edited by D.J. Frienz, Jenks, OK: Howling at the Moon Press, 1999 (signed by the editor)
Box 74	Silverton, Nancy, and Carolynn Carreño. A Twist of the Wrist: Quick, Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes, photographs by Amy Neunsinger, New York: Knopf, 2007 (inscribed by Nancy Silverton)
Box 74	Sinskey, Maria Helm, et al. Family Meals: Creating Traditions in the Kitchen, photographs by Ray Kachatorian, Menlo Park, CA: Oxmoor House, 2008 (inscribed to Charlie Trotter by the author)
Box 73	Smith, Art. Back to the Table: The Reunion of Food and Family, 1st ed., New York: Hyperion, 2001 (inscribed to Charlie Trotter by the author)
Box 73	Smith, Art, and Michael Austin. Back to the Family: Food Tastes Better Shared with Ones You Love, Nashville, TN: Thomas Nelson, 2007
Box 75	Temple, Lou Jane, and A. Cort Sinnes. Big Platter Cookbook: Cooking and Entertaining Family Style, photographs by Steven Rothfeld, New York: Stewart, Tabori & Chang, 2004 (inscribed to Charlie Trotter by Lou Jane Temple)
Box 73	Thanksgiving,Feasts & Seasons, vol. 3, no. 5, Dobbs Ferry, New York: Cahill & Company, 1984
Box 73	Witty, Helen. Fancy Pantry, New York: Workman Publishing, 1986
Box 74	Wolfman, Peri, and Charles Gold. Forks, Knives & Spoons, photographs by Charles Gold, 1st ed., New York: Clarkson Potter, 1994
Box 73	Ziedrich, Linda. Joy of Pickling: Two-Hundred Flavor-packed Recipes for All Kinds of Produce from Garden or Market, Boston: Harvard Common Press, 1998

Series 16: Books by Charlie Trotter

Note: see Charlie Trotter Collection for a comprehensive list of titles by Charlie Trotter.

Box 76	Clarke, Paul. Lessons in Excellence from Charlie Trotter, photographs by Paul Elledge, 1st ed., Berkeley, CA: Ten Speed Press, 1999
Box 75	Lawler, Edmund. Charlie Trotter’s: An Insider’s Look at the Famed Restaurant and Its Cuisine, photographs by Michael Voltattorni, New York: Lebhar-Friedman Books, 2000
Box 76	Lawler, Edmund. Lessons in Service from Charlie Trotter, photographs by Michael Voltattorni, 1st ed., Berkeley, CA: Ten Speed Press, 2001
Box 76	Lawler, Edmund O. Lessons in Wine Service from Charlie Trotter, photographs by Kipling Swehla, 1st ed., Berkeley, CA: Ten Speed Press, 2008
Box 75	Trotter, Charlie. Charlie Trotter Cooks at Home, photographs by Paul Elledge, Berkeley, CA: Ten Speed Press, 2000
Box 75	Trotter, Charlie. Charlie Trotter’s Desserts, photographs by Tim Turner and Paul Elledge, 1st ed., Berkeley, CA: Ten Speed Press, 1998
Box 75	Trotter, Charlie. Charlie Trotter’s, photographs by Tim Turner, Berkeley, CA: Ten Speed Press, 1994
Box 75	Trotter, Charlie, et al. Cooking with Patrick Clark: A Tribute to the Man and His Cuisine, photographs by Tim Turner, Berkeley, CA: Ten Speed Press, 1999
Box 75	Trotter, Charlie, et al. Gourmet Cooking for Dummies, photographs by Tim Turner, New York: Hungry Minds, Inc., 1997
Box 75	Trotter, Charlie. The Kitchen Sessionswith Charlie Trotter, illustrations by Matthias Merges and Mitchell Rice, photographs by Tim Turner, Berkeley, CA: Ten Speed Press, 1999
Box 75	Trotter, Charlie. One&Only Palmilla: Spa Cuisine, photographs by Kipling Swehla, San Jose del Cabo: [One&Only Resorts], 2006
Box 75	Trotter, Charlie, and Roxanne Klein. Raw, photographs by Tim Turner, Berkeley, CA: Ten Speed Press, 2007
Box 75	Trotter, Charlie, et al. Workin’ More Kitchen Sessionswith Charlie Trotter, photographs by Kipling Swehla, Berkeley, CA: Ten Speed Press, 2004
Box 75	Twenty Years at Charlie Trotter’s: A History in Photographs, photographs by Kipling Swehla, et al., Minneapolis, MN: I Was There Press, 2007 (number 69/1000)

Series 17: Vegan and Vegetarian

Subseries A: Fruits and Nuts

Box 76	Almond Board of California. Almond Inspiration, Modesto, CA: Almond Board of California, 2007
Box 76	Caplan, Karen. Purple Kiwi Cookbook, Los Angeles: Frieda’s, Inc., 2001 (inscribed to Charlie Trotter by the author)
Box 76	Fielder, Mildred. Wild Fruits: An Illustrated Field Guide and Cookbook, Chicago: Contemporary Books, 1983
Box 76	Hibler, Janie. Berry Bible: With One-Hundred and Seventy-Five Recipes Using Cultivated and Wild, Fresh and Frozen Berries, photographs by Ed Gowans, 1st ed., New York: William Morrow, 2004 (inscribed to Charlie Trotter by the author)
Box 76	Kleinberg, Ann. Pomegranates, photographs by Josef Salis, Berkeley, CA: Ten Speed Press, 2004
Box 76	Nathan, Amy. Fruit, photographs by Kathryn Kleinman, San Francisco: Chronicle Books, 1988
Box 76	Susser, Allen. The Great Mango Book, photographs by Greg Schneider, Berkeley, CA: Ten Speed Press, 2001 (inscribed to Charlie Trotter by the author)
Box 76	Toussaint, Jean-Luc. The Walnut Cookbook, illustrations by Claude Guyot, photographs by Jean-Luc Toussaint, et al., Berkeley, CA: Ten Speed Press, 1998 (note to Charlie Trotter from Phil Wood laid in)
Box 76	Van Aken, Norman, and John Harrisson. The Great Exotic Fruit Book, photographs by Lois Ellen Frank, Berkeley, CA: Ten Speed Press, 1995

Series 17: Vegan and Vegetarian

Subseries B: Greens and Herbs

Box 76	Barrett, Judith. Cooking Vegetables the Italian Way, illustrations by Claudia Karabaic Sargent, 1st ed., New York: Collier Books, 1994
Box 76	Brennan, Georgeanne, et al. The Children’s Kitchen Garden: A Book of Gardening, Cooking, and Learning, illustrations by Ann Arnold, Berkeley, CA: Ten Speed Press, 1997
Box 76	de Sounin, Leonie. Magic in Herbs, 1st ed., New York: M. Barrows & Company, Inc., 1941
Box 76	Encyclopedia of Organic Gardening, Emmaus, edited by J.I. Rodale, PA: Rodale Books, 1999
Box 77	Gauthier, Christiane, and Jean-Francois Laçroix. Gastronomy and the Forest, photographs by Paul E. Lambert, Stoneham, Québec: Gesti-Faune Inc., 2005
Box 76	Greene, Bert. Greene on Greens, illustrations by Norman Green, New York: Workman Publishing, 1984
Box 76	Hemphill, Ian. The Spice and Herb Bible: A Cook’s Guide, Toronto: Robert Rose, Inc., 2002 (inscribed to Charlie Trotter by the author)
Box 76	Hemphill, John, and Rosemary Hemphill. Herbs: Their Cultivation and Usage, Poole, Dorset: Blandford Press, 1984
Box 76	Hesser, Amanda. The Cook and the Gardener: A Year of Recipes and Writings from the French Countryside, illustrations by Kate Gridley, 1st ed., New York: W.W. Norton, 1999 (inscribed to Charlie Trotter by “The Hut”)
Box 76	Madison, Debra, and Edward Espe Brown. The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant, New York: Bantam Books, 1987
Box 76	Meyerowitz, Steve. Sproutman’s Kitchen Garden Cookbook, illustrations by Michael Jon Parman, 5th ed., Great Barrington, MA: Sproutman Publications, 1999
Box 77	Morash, Marian. Victory Garden Cookbook, photographs by Bill Schwob and James Scherer, New York: Knopf, 1983
Box 76	Richardson, Rosamond. Hedgerow Cookery, Harmondsworth, Middlesex: Penguin, 1980
Box 77	Rodale, Maria. Maria Rodale’sOrganic Gardening: Your Seasonal Companion to Creating a Beautiful and Delicious Garden, illustrations by Maria Rodale and Karen Coughlin, photographs by Maria Rodale, et al., Emmaus, PA: Rodale Press, 1998
Box 77	Saville, Carole. Exotic Herbs: A Compendium of Exceptional Culinary Herbs, photographs by Rosalind Creasy, 1st ed., New York: Henry Holt and Company, 1997 (inscribed to Charlie Trotter by Lynn Dwight Norris)
Box 77	Somerville, Annie. Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant, illustrated by Cynthia Schafer, New York: Bantam Books, 1993 (inscribed to Charlie Trotter by Patricia and Allen; letter to Charlie Trotter from Joe Koppick laid in)
Box 77	Tolley, Emelie, and Chris Mead. Herbs: Gardens, Decorations, and Recipes, photographs by Chris Mead, 1st ed., New York: Clarkson Potter, 1985
Box 77	Traunfeld, Jerry. The Herbfarm Cookbook: 200 Herb-inspired Recipes, Plus a Complete Guide to Growing, Handling, and Cooking with Fresh Herbs, illustrations by Louise Smith and Elayne Sears, photographs by Jonelle Weaver, New York: Scribner, 2000 (inscribed to Charlie Trotter by the author)
Box 77	Veyrat, Marc, and François Couplan. Herbier Gourmand, photographs by Daniel De Néve, [Paris]: Hachette, 1997 (poster of herbs laid in)
Box 77	Yang, Linda. The City Gardener’s Handbook: From Balcony to Backyard: A Comprehensive Guide to Planting Small Spaces and Containers, illustrations by Stephen K.M. Tim and Sharon Bradley Papp, 1st ed., New York: Random House, 1990

Series 17: Vegan and Vegetarian

Subseries C: Vegetables

Box 77	Arora, David. All that the Rain Promises and More: A Hip Pocket Guide to Western Mushrooms, Berkeley, CA: Ten Speed Press, 1996
Box 77	Borg, Shannon, and Lora Lea Misterly. Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts, photographs by Harley Soltes, Seattle, WA: Skipstone, 2008
Box 77	Chesman, Andrea. The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads, illustrations by Linda Hillel, Boston, MA: Harvard Common Press, 2002
Box 77	Dusoulier, Clotilde. Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen, 1st ed., New York: Broadway Books, 2007
Box 77	Fabricant, Florence. Great Potato Book, photographs by Richard Blair, foreword by Charlie Trotter, Berkeley, CA: Ten Speed Press, 2000
Box 79	Fussell, Betty. The Story of Corn: The Myths and History, the Culture and Agriculture, the Art and Science of America’s Quintessential Crop, New York: North Point Press, 1999
Box 78	Gayler, Paul. A Passion for Vegetables: Simple and Inspired Recipes from Around the World, photographs by Gus Filgate, London: Kyle Cathie, Ltd. 1999 (inscribed to Charlie Trotter by the author)
Box 78	Goldman, Amy. The Complete Squash: A Passionate Grower’s Guide to Pumpkins, Squashes, and Gourds, photographs by Victor Schrager, New York: Artisan, 2004 (inscribed to Charlie Trotter by Lynn Dwight Norris)
Box 77	Grigson Jane. The Mushroom Feast: A Celebration of Edible Fungi with Over 250 Recipes, illustrations by Yvonne Skargon, New York: The Lyons Press, 1998
Box 77	Hvass, Else, and Hans Hvass. Mushrooms and Toadstools in Colour, illustrated by E. Hahnewald, London: Blandford Press, 1961
Box 78	Katzen, Mollie. Mollie Katzen’s Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side-by-Side Dishes, and Too Many Desserts, illustrations by Mollie Katzen, 1st ed., New York: Hyperion, 1997
Box 79	McFarland, Joe, and Gregory M. Mueller. Edible Wild Mushrooms of Illinois and Surrounding States, Urbana: University of Illinois Press, 2009
Box 77	Midgley, John. The Goodness of Potatoes and Root Vegetables, illustrated by Ian Sidaway, New York: Random House, 1992
Box 78	Mikanowski, Lyndsay, and Patrick Mikanowski. Tomaté, photographs by Jean-Louis Guillermin, [Paris]: Hachette, 1999 (inscribed to Charlie Trotter by the authors)
Box 78	Pébeyre, Pierre-Jean, and Ken Hom. Trüffle, photographs by Amos Schliack, Niedernhausen/Ts., Germany: Falken, 2000, (inscribed to Charlie Trotter by Ken Hom)
Box 78	Peterson, John, et al. Farmer John’s Cookbook: The Real Dirt on Vegetables, photographs by John Peterson and Angelic Organics, Layton, UT: Gibbs Smith, 2006
Box 78	Phillips, Roger, et al. Wild Food, 1st ed., Boston: Little, Brown and Company, 1986
Box 78	Produce Marketing Association (U.S.). PMA Fresh Produce Manual: Valuable Information On Over 130 Commodities and More, Newark, DE: Produce Marketing Association, [199-?] (letter to Charlie Trotter from PMA Marketing Specialist laid in)
Box 78	Rinaldi, Augusto, and Vassili Tyndalo. The Complete Book of Mushrooms: Over 1,000 Species and Varieties of American, European, and Asiatic Mushrooms, New York: Crescent Books, 1985
Box 76	Robertson, Christina. Curse of the Broccoli Florets, illustrated by Christina Robertson, Portland, OR: Inkwater Press, 2012
Box 79	Sando, Steve, et al. Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo, photographs by Sara Remington, San Francisco: Chronicle Books, 2008 (signed by Steve Sando)
Box 78	Schneider, Elizabeth. Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes & 275 Photographs, photographs by Amos Chan, 1st ed., New York: William Morrow, 2001 (2 copies; copy 1 includes letter to Charlie Trotter from Lee Jones of Chef’s Garden, Inc. laid in, photograph signed by Lee Jones is affixed to flyleaf, the author’s stamp is on the inside cover; copy 2 inscribed to Charlie Trotter by the author)
Box 79	Sokolov, Raymond. A Canon of Vegetables: 101 Classic Recipes, New York: William Morrow, 2007
Box 78	Stern, Marina. A Book of Vegetables, illustrations by Marina Stern, Wilton, CT: Lyceum Books, 1978
Box 79	Stone, Sally, and Martin Stone. The Essential Root Vegetable Cookbook: A Primer for Choosing and Serving Nature’s Buried Treasures, illustrations by Barbara B. Kantor, 1st ed., New York: Clarkson Potter, 1991
Box 79	Wood, Serenity, et al. Ginger: Exquisite Vegan Cuisine, [no place named]: [Serenity Wood], 2007 (signed by Serenity Wood)
Box 78	Yepsen, Roger. A Celebration of Heirloom Vegetables: Growing and Cooking Old-Time Varieties, illustrated by Roger Yepsen, New York: Artisan, 1998

Series 17: Vegan and Vegetarian

Subseries D: Miscellaneous

Box 79	Alexander, Joe. Blatant Raw Foodist Propaganda, Grass Valley, CA: Blue Dolphin Publishing, 1990
Box 79	Allison, Karen Hubert. The Vegetarian Compass, 1st ed., Boston: Little, Brown, and Company, 1998
Box 79	Around the World in 80 Plates: The Gourmet’s Guide to Vegetarian Cuisine, compiled by Rashmi Uday Singh, photographs by Sheena Sippy, Mumbai: Bennett Coleman & Company, 2004
Box 79	Berry, Ryan. Food for the Gods: Vegetarianism and the Worlds’ Religions, New York: Pythagorean Publishers, 1998
Box 79	Caldicott, Chris, and Carolyn Caldicott. World Food Café: Global Vegetarian Cooking, photographs by James Merrell, San Francisco, CA: Soma Books, 1999
Box 79	Cornbleet, Jennifer. Raw Food Made Easy for 1 or 2 People, photographs by Jennifer Girard and Warren Jefferson, Summertown, TN: Book Publishing Company, 2005 (inscribed to Charlie Trotter by the author)
Box 79	Dimbleby, Josceline. The Practically Vegetarian Cookbook: 150 Delicious Recipes for Fish, Poultry, and Vegetarian Dishes, photographs by Simon Wheeler, New York: Random House, 1994
Box 79	Gayler, Paul. Pure Vegetarian: Modern and Stylish Vegetarian Cooking, photographs by Gus Filgate, London: Kyle Cathie Ltd., 2006
Box 79	Gelles, Carol. 1,000 Vegetarian Recipes, New York: MacMillan, 1996
Box 80	Igarta, Brian. The Maui Vegetarian: Cooking with Aloha, Hawaii: Brian Igarta, 2005 (inscribed to Charlie Trotter by the author)
Box 79	Illinois Center for Soy Foods. Chef’sUse Soy: A Collection of Soy Recipes from Selected Chefs Across America, Urbana, IL: National Soybean Research Laboratory, undated
Box 79	Lipson, Elaine Marie. The Organic Foods Sourcebook, Chicago: Contemporary Books, 2001
Box 79	Long, Linda. Great Chefs Cook Vegan, 1st ed., Layton, UT: Gibbs Smith, 2008 (Charlie Trotter, pp. 50-63)
Box 79	Madison, Deborah. Vegetarian Cooking for Everyone, 1st ed., New York: Broadway Books, 1997
Box 80	Pickarski, Ron. Friendly Foods: Gourmet Vegetarian Foods, Berkeley, CA: Ten Speed Press, 1991
Box 80	Pickford, Louise. The Inspired Vegetarian, photographs by Gus Filgate, New York: Stewart, Tabori & Chang, 1992 (promotional postcard laid in)
Box 80	Ronnen, Tal. The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat, 1st ed. New York: William Morrow, 2009 (note to Charlie Trotter from Linda laid in)
Box 79	Rosenzweig, Anne, and Paul Davis. The Arcadia: Seasonal Mural and Cookbook, New York: Harry N. Abrams, 1986 (signed by Anne Rosenzweig)
Box 80	Shaw, Diana. The Essential Vegetarian Cookbook, New York: Clarkson Potter, 1997
Box 80	Stowell, David, and George Black. The Veganopolis Cookbook: Manual for Great Vegan Cooking, Chicago: Surrey Books, 2010 (inscribed to Charlie Trotter by the authors)
Box 80	Thomas, Anna. Vegetarian Epicure, New York: Vintage, 1972 (2 copies; both inscribed to Charlie Trotter by the author; copy 2, New York: Knopf, 1979)
Box 80	Tucker, Eric, et al. The Artful Vegan: Fresh Flavors from the Millennium Restaurant, Berkeley, CA: Ten Speed Press, 2003

Series 18: Wine

Subseries A: Biographies and Commentary

Box 81	Alexander, Jerry. Napa Valley Impressions: Photographs, Calistoga, CA: J. Alexander, 1999
Box 80	Arnold, Eric. First Big Crush: The Down and Dirty on Making Great Wine Down Under, 1st ed., New York: Scribner, 2007
Box 80	Besch, Andy, and Ellen Kaye. The Wine Guy: Everything You Want to Know About Buying and Enjoying Wine From Someone Who Sells It, 1st ed., New York: William Morrow, 2005
Box 80	Dahl, Roald. Taste: A 1934 Chateau Branaire-Ducru Tainted! Minneapolis, MN: Redpath Press, 1986
Box 86	Dufrenoy, Philippe, promotional folder, circa 2002
Box 80	Finigan, Robert. Corks & Forks: Thirty Years of Wine and Food, Emeryville, CA: Shoemaker & Hoard, 2006 (uncorrected advance proof)
Box 80	Frank, Matthew Gavin. Barolo, Lincoln, NE: University of Nebraska Press, 2010
Box 80	Gabler, James. Passions: The Wines and Travels of Thomas Jefferson, Baltimore: Bacchus Press, 1995 (inscribed to Charlie Trotter by the author)
Box 81	Harlan, H. William, et al. Observations from the Hillside, Oakville, CA: Harlan Estate, 2010
Box 81	In the Shade of the Vines, edited by Judith Nasatir, photographs by Steven Rothfeld, St. Helena, CA: Meadowood, 2005
Box 80	Joly, Nicolas. Wine from Sky to Earth: Growing and Appreciating Biodynamic Wine, Austin, TX: Acres USA Publishing, 1999 (I Am Almost Always Hungry book release invitation and 2 blank greeting cards laid in)
Box 80	Loftus, Simon. Anatomy of the Wine Trade: Abe’s Sardines and Other Stories, New York: Harper & Row, 1987
Box 80	Lynch, Kermit. Inspiring Thirst: Vintage Selections from the Kermit Lynch Wine Brochure, Berkeley, CA: Ten Speed Press, 2004 (inscribed to Charlie Trotter by the author)
Box 80	Matthews, Thomas. A Village in the Vineyards, photographs by Sara Matthews, 1st ed., New York: Farrar, Straus, and Giroux, 1993 (signed by the author)
Box 81	McLeRoy, Sherrie, and Roy Renfro Jr. Grape Man of Texas: Thomas Volney Munson & the Origins of American Viticulture, new revised ed., San Francisco: Wine Appreciation Guild, 2008 (inscribed to Charlie Trotter by Crawford [illegible])
Box 80	McNutt, Joni G. In Praise of Wine: An Offering of Hearty Toasts, Quotations, Witticisms, Proverbs, and Poetry Throughout History, Santa Barbara, CA: Capra Press, 1993
Box 80	Nossiter, Jonathan. Liquid Memory: Why Wine Matters, 1st American ed., New York: Farrar, Straus and Giroux, 2009
Box 80	Olney, Richard. Reflexions, New York: Brick Tower Press, 1999
Box 81	Olney, Richard. Romanee-Conti: The World’s Most Fabled Wine, New York: Rizzoli, 1995 (inscribed to Charlie Trotter by Joseph Spellman)
Box 86	Peñín, José, and Javier Pérez de Andrés. Vega Sicilia: Journey to the Heart of a Legend, photographs by Pepe Franco, 1st ed., Spain: Bodegas Vega Sicilia, 2002 (inscribed to Charlie Trotter by Pablo Alvarez of Bodegas Vega Sicilia; inscribed to Charlie Trotter from [illegible] Alvarez; brochure with a panoramic view of Carracuéllar’s Vinyard-Bodegas Vega Sicilia laid in)
Box 81	Price, Freddy. Riesling Renaissance, photographs by Janet Price, London: Mitchell Beazley, 2004
Box 81	Shafer, John. From the Ground Up: Shafer Vineyards’ First 25 Years, Napa Valley: Shafer Vineyards, 2004
Box 81	Spottswoode: A Family Wine Estate, photographs by Thomas Heinser, St. Helena, CA: Spottswoode, 2007
Box 80	Steinberg, Edward. The Making of a Great Wine: Gaja and Sori San Lorenzo, Hopewell, NJ: Ecco Press, 1996
Box 81	Sterling, Joy. Vintage Feasting, New York: Pocket Books, 1996 (inscribed to Charlie Trotter by the author)
Box 81	Taittinger, Claude. Champagne by Taittinger, Paris: Éditions Stock, 1996 (inscribed to Charlie Trotter by the author)
Box 81	Ziraldo, Donald J.P. Anatomy of a Winery: The Art of Wine at Inniskillin, revised ed., Toronto: Key Porter Books, 2000 (2 copies; copy 1 inscribed to Charlie Trotter by Donald J.P. Ziraldo; copy 2 inscribed to Charlie Trotter by Donald J.P. Ziraldo and Karl Kaiser, millennium edition)

Series 18: Wine

Subseries B: Reference

Box 83	Balik, Allen, and Virginia B. Morris. Guide to Choosing, Serving and Enjoying Wines, New York: Lightbulb Press, 2000
Box 81	Beckett, Neil. 1001 Wines You Must Taste Before You Die, New York: Universe, 2008
Box 83	Bespaloff, Alexis. The Fireside Book of Wine: An Anthology for Wine Drinkers, New York: Simon & Schuster, 1977
Box 82	Bezzant, Norman. The Book of Wine, Secaucus, NJ: Chartwell Books, 1985
Box 81	Cobbold, David, and Phillippe Hurlin. The Great Wines & Vintages, Edison, NJ: Chartwell Books, 1997
Box 83	Echikson, William. Burgundy Stars: A Year in the Life of a Great French Restaurant, 1st ed., Boston: Little, Brown and Company, 1995
Box 83	Ewing-Mulligan, Mary, and Ed McCarthy. Wine Style: Using Your Senses to Explore and Enjoy Wine, Hoboken, NJ: John Wiley, 2005
Box 82	Fadiman, Clifton, and Sam Aaron. The Joys of Wine, New York: Galahad Books, 1981
Box 83	Fulmer, Dave, and Jack Daniels Distillery. A Gentleman’s Guide to Toasting, Birmingham, AL: Oxmoor House, 1990
Box 83	Gabler, James. How to Be a Wine Expert, Baltimore: Bacchus Press, 1995 (inscribed to Mitchell at Charlie Trotter’s by the author; letter to Charlie Trotter by the author)
Box 82	Grahm, Randall. Been Doon So Long: A Randall Grahm Vinthology, Berkeley, CA: University of California Press, 2009
Box 83	Halliday, James. Wine Companion: Austalia & New Zealand, 2002 edition, Sydney: Harper Collins, 2001
Box 82	Koplan, Steven, et al. Exploring Wine: The Culinary Institute of America’s Complete Guide to the Wines of the World, New York: John Wiley & Sons, 1996 (inscribed to Charlie Trotter by Bill Reynolds)
Box 82	Koplan, Steven, et al. Exploring Wine: The Culinary Institute of America’s Complete Guide to the Wines of the World, 2nd ed., New York: John Wiley & Sons, 2002 (inscribed to Charlie Trotter by Bill Reynolds)
Box 82	Lausanne, Edita. The Great Book of Wine, New York: Galahad Books, 1970
Box 83	McCarthy, Edward, and Mary Ewing-Mulligan. French Wine for Dummies, New York: Hungry Minds, 2001
Box 83	McCarthy, Ed, and Mary Ewing-Mulligan. Wine for Dummies, Foster City, CA: IDG Books Worldwide, 1995
Box 83	McCarthy, Ed, and Mary Ewing-Mulligan. Wine for Dummies, 3rd ed., Hoboken, NJ: Wiley Publishing, 2003
Box 81	Oxford Companion to the Wines of North America, edited by Bruce Cass and Jancis Robinson, Oxford and New York: Oxford University Press, 2000 (inscribed to Charlie Trotter by Jancis [Robinson])
Box 83	Parker, Robert M. Parker’s Wine Buyer’s Guide: The Complete, Easy-to-Use Reference on Recent Vintages, Prices, and Ratings for More Than 8,000 Wines from All the Major Wine Regions, 5th ed., New York: Simon & Schuster, 1999 (inscribed to Charlie Trotter by the author)
Box 83	Robards, Terry. The New York Times Book of Wine, New York: Avon Books, 1977
Box 83	Robinson, Jancis. Vines, Grapes and Wines: The Wine Drinker’s Guide to Grape Varieties, 1st American ed., New York: Knopf, 1986
Box 83	Oxford Companion to Wine, edited by Jancis Robinson, 2nd ed., Oxford and New York: Oxford University Press, 1999
Box 83	Sauboua, Yves. Clark Hill Winery Sommelier Guide to Restaurants in America, Walnut Creek, CA: Chalk Hill Press, 2004
Box 83	Stevenson, Tom. The New Sotheby’s Wine Encyclopedia, 1st American ed., New York: DK Publishing, 1997
Box 83	Trimnell, Robert L. The Complete Guide to Wine and Mixing Drinks, North Miami, FL: Merit Publications, 1980
Box 82	Wine, Food and the Arts: Works Gathered by the American Institute of Wine and Food, vol. 1, San Francisco: The American Institute of Wine and Food, 1996
Box 82	Wine, Food and the Arts: Works Gathered by the American Institute of Wine and Food, vol. 2, San Francisco: The American Institute of Wine and Food, 1997
Box 82	Zraly, Kevin. Kevin Zraly’s Windows on the World: Complete Wine Course, New York: Sterling, 1998

Series 18: Wine

Subseries C: Varietal and Location Specific

Box 84	Blue, Anthony Dias. American Wine: A Comprehensive Guide, 1st ed., Garden City, New York: Doubleday, 1985
Box 84	Chappellet Molly, and Richard Tracy. Gardens of the Wine Country, San Francisco: Chronicle Books, 1998 (inscribed to Charlie Trotter by Molly Chappellet)
Box 85	Coates, Clive. Grands Vins: The Finest Châteaux of Bordeaux and Their Wines, 1st ed., Berkeley, CA: University of California Press, 1995 (inscribed to Charlie Trotter by the Clive Coates and Stephen A. Kaplan)
Box 84	Creedman, Michael, and Charles O’Rear. Cabernet: A Photographic Journey from Vine to Wine, Berkeley, CA: Ten Speed Press, 2001
Box 84	Faith, Nicholas. The Story of Champagne. London: Hamish Hamilton Ltd, 1988 (Knightsbridge Shoppe champagne information sheets laid in)
Box 85	Friedrich, Jacqueline. The Wines of France: The Essential Guide for Savvy Shoppers, 1st ed., Berkeley, CA: Ten Speed Press, 2006
Box 84	Johnson, Hugh, and Hubrecht Duijker. The Wine Atlas of France and Traveller’s Guide to the Vineyards, New York: Simon & Schuster, 1997
Box 84	Judd, Kevin. The Colour of Wine, 1st ed., Nelson, NZ: Craig Potton Publishing, 1999
Box 84	Lapham Productions. The Wines of Bordeaux: A Video Guide, New York: Lapham Productions, 1987
Box 84	Laube James. Wine Spectator’s California Wine:A Comprehensive Guide to the Wineries, Wines, Vintages and Vineyards, with Ratings and Tasting Notes for 5000 Wines, New York: Wine Spectator Press, 1999 (note on page 19)
Box 84	Mackenzie, Alastair. Daumas Gassac: The Birth of a Grand Cru, Kingston-upon-Thames: Segrave Foulkes, 1995
Box 84	Matthews, Sara. Mendoza, Our Terroir: Photographs, [Mendoza, Argentina]: S. Matthews, 2001
Box 85	Napa Valley Vintners. The Science Behind the Napa Valley Appellation,St. Helena, CA: Napa Valley Vintners, 2011
Box 84	Olmstead, Marty, et al. The California Directory of Fine Wineries, 2nd ed., Sonoma, CA: Wine House Press, 2004
Box 85	Parker, Robert M. Jr. Wines of the Rhône Valley, New York: Simon & Schuster, 1997 (inscribed to Charlie Trotter by the author)
Box 85	Platter, John. John Platter South African Wines 2002: The Guide to Cellars, Vineyards Winemakers, Restaurants and Accommodation, Kenilworth, South Africa: Andrew McDowall, 2002
Box 81	Steinberg, Edward. The Vines of San Lorenzo: The Making of a Great Wine in the New Tradition, 1st ed., Hopewell, NJ: Ecco Press, 1992
Box 85	Sterling, Joy. A Cultivated Life: A Year in a California Vineyard, 1st ed.,New York: Villard Books, 1993
Box 85	A Tour of the Cotes du Rhône Vineyards, Avignon: Comité Interprofessionnel des Vins des Côtes du Rhône, [198-?]

Series 18: Wine

Subseries D: Wine and Food

Box 85	Chase, Emily. The Pleasures of Cooking with Wine, Englewood Cliffs, NJ: Prentice-Hall, 1960
Box 85	Food & Booze: A Tin House Literary Feast, Essays and Recipes, Portland, OR: Tin House Books, 2006 (uncorrected advance copy)
Box 85	Goldstein, Evan, et al. Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food. 1st ed., Berkeley, CA: University of California Press, 2006 (inscribed to Charlie Trotter by the author)
Box 85	Olney, Richard. Ten Vineyard Lunches, New York: Interlink Books, 1988 (letter to Charlie Trotter from Tom laid in)
Box 84	Simon, Joanna. Wine with Food. New York: Simon & Schuster, 1996
Box 85	Sinskey, Maria Helm. The Vineyard Kitchen: Menus Inspired by the Seasons. 1st ed., New York: Harper Collins, 2003 (inscribed to Charlie Trotter by the author)
Box 84	Willan, Anne. Cooking with Wine: A Celebration. New York: Harry N. Abrams, 2001 (inscribed to Charlie Trotter by the author)
Box 85	Wood, Morrison. An Unusual Collection of Recipes With a Jug of Wine,New York: Farrar, Straus and Company, 1949
Box 85	Yong, Melina, et al. Wine Dinners: Pairing Asian Flavours with Bordeaux Wines. 1st ed., Singapore: Giron, 2007 (inscribed to Charlie and Rochelle Trotter by Melina Yong)