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Boudou,ballious Evelyne and Jean-Marc Boudou. Les bonnes recettes des bouchons lyonnais. Seyssinet: Libris, 2003. ISBN 978-2-84799-002-7

Dominé, André (ed.). Culinaria France. Cologne: Könemann Verlagsgesellschaft mbh, 1998. ISBN 978-3-8331-1129-7

Escoffier, Georges Auguste. Escoffier: The Complete Guide to the Art of Modern Cookery. Translated by H. L. Cracknell and R.J. Kaufmann. New York: John Wiley and Sons, 2002. ISBN 978-0-471-29016-2

Foder's. See It. France. 2nd edition. New York:Foder's Travel Publications, 2006.

Hewitt, Nicholas. The Cambridge Companion to Modern French Culture. Cambridge: The Cambridge University Press, 2003. ISBN 978-0-521-79465-7

Mennell, Stephen. All Manners of Food: eating and taste in England and France from the Middle Ages to the present. 2nd ed., Chicago: University of Illinois Press, 1996. ISBN 978-0-252-06490-6

Spang Rebecca L., The Invention of the Restaurant. 2nd ed., Harvard University Press, 2001. ISBN 978-0-674-00685-0

Steele, Ross. The French Way. 2nd edition. New York: McGraw-Hill, 2006.

The Culinary Institute of America. The Professional Chef. 8th ed. Hoboken, New Jersey: John Wiley & Sons, INC, 2006. ISBN 978-0-7645-5734-7

Wheaton, Barbara Ketcham. Savoring the Past: The French Kitchen and Table from 1300 to 1789. New York: First Touchstone, 1996. ISBN 978-0-684-81857-3

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