General & Ingredients
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The Rabbit Cook (J.C. Jeremy Hobson, Philip Watts) -
À toi... Mon Cochon (Pierre Neumann) -
Smoke & Spice: Recipes for Seasonings, Rubs, Marinades, Brines, Glazes & Butters (Valerie Aikman-Smith) -
Shrimp: A Global History (Yvette Florio Lane) -
Halibut: The Cookbook (Karen Barnaby) -
Loose Birds and Game (Andrew Pern) -
Chez le Poissonnier (Sonia Ezgulian) -
(Peppers) Jessica B. Harris. Hot Stuff: A Cookbook in Praise of the Piquant. -
Mother Grains: Recipes for the Grain Revolution (Roxana Jullapat) *Signed* -
Noodle Soup: Recipes, Techniques, Obsession (Ken Albala) -
Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (Ina Garten) -
The New York Times Cooking No-Recipe Recipes (Sam Sifton) -
A Table: Recipes for Cooking and Eating the French Way (Rebekah Peppler) -
Greenfeast: Spring, Summer (Nigel Slater) -
Cook This Book: Techniques That Teach and Recipes to Repeat (Molly Baz) -
The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations (Terri Dien) -
Make It Ahead: A Barefoot Contessa Cookbook (Ina Garten) -
The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making (Philip Hasheider) -
Fromages: An Expert's Guide to French Cheese (Dominique Bouchait) -
The New Basics (Sheila Lukins, Julee Rosso) -
The Silver Palate Cookbook (Sheila Lukins, Julee Rosso) -
The Homemade Vegan Pantry (Miyoko Schinner) -
Rachel Ama's Vegan Eats: Tasty Plant-Based Recipes for Every Day (Rachel Ama) -
The New Vegetarian Cooking for Everyone (Deborah Madison)
