James Beard Award

Canal House Cooks Every Day

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook

Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza By Forkish, Ken

Gran Cocina Latina The Food of Latin America By Presilla, Maricel E.

Jerusalem A Cookbook By Ottolenghi, Yotam and Tamimi, Sami

Mastering the Art of Southern Cooking

Ripe A Cook in the Orchard By Slater, Nigel

The Art of Fermentation An In-depth Exploration of Essential Concepts and Processes From Around the World By Katz, Sandor Ellix, 1962-

Toqué! Creators of a New Quebec Gastronomy

Wine Grapes A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours By Robinson, Jancis, Harding, Julia and Vouillamoz, Jose