Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
Always Home: A Daughter's Recipes & Stories by Fanny Singer
We Are What We Eat: A Slow Food Manifesto by Alice Waters
Herb: A Cook's Companion by Mark Diacono
Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France by Katie Quinn
Eat a Peach: A Memoir by David Chang
The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today by Laura Lazzaroni
Eat Cool: Good Food for Hot Days: 100 Easy, Satisfying, and Refreshing Recipes That Won't Heat Up Your Kitchen by Vanessa Seder
Chocolat: From the Cocoa Bean to the Chocolate Bar by Pierre Marcolini
Brooklyn Bar Bites: Great Dishes and Cocktails from New York's Food Mecca by Barbara Scott-Goodman
Cooking for Your Kids: At Home with the World's Greatest Chefs by Joshua David Stein
Fäviken: 4015 Days, Beginning to End by Magnus Nilsson
The Origins of Cooking: Palaeolithic and Neolithic Cooking by Ferran Adrià
A Revolution in Taste: The Rise of French Cuisine, 1650-1800 by Susan Pinkard
Ladurée Macarons by Vincent Lemains
150 Restaurants You Need to Visit Before You Die by Amélie Vincent
World Travel: An Irreverent Guide by Anthony Bourdain & Laurie Woolever
