Chocolat: From the Cocoa Bean to the Chocolate Bar by Pierre Marcolini
Fäviken: 4015 Days, Beginning to End by Magnus Nilsson
The Origins of Cooking: Palaeolithic and Neolithic Cooking by Ferran Adrià
A History of Cookbooks by Henry Notaker
Fruit from the Sands: The Silk Road Origins of the Foods We Eat by Robert N. Spengler
Marvelous Manhattan: Stories of the Restaurants, Bars, and Shops That Make This City Special by Reggie Nadelson
