Food Futures: Experimental Food Design

Breakfast: The Cookbook by Emily Elyse Miller

Season: Big Flavors, Beautiful Food

From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen

The Vintage Baker

Tasting as a method of knowledge. The wine course with lyrical digressions

Meatballs: Falafels, Skewers and More

Barbecue

How to Taste Wine

Wine Simple: A Totally Approachable Guide from a World-Class Sommelier

Larousse Gastronomique

Farmlife: From Farm to Table and New Country Culture

Real Pizza

Japanese Home Cooking: Simple Meals, Authentic Flavors

Midnight Chicken: & Other Recipes Worth Living For

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (

Wine Folly: Magnum Edition: The Master Guide

Six Seasons: A New Way with Vegetables

Dark Side of the Spoon: The Rock Cookbook

The Ultimate Cook's Manual: Become the Chef You've Always Wanted to be

Cocktails. 180 prescription pairs of drinks

Modern Kosher: Global Flavors, New Traditions

Ultimate Appetizer Ideabook

Today`s Special: 20 Leading Chefs Choose 100 Emerging Chefs

Beyond Borscht: Old-World Recipes from Eastern Europe: Ukraine, Russia, Poland & More

The Microgreens Cookbook

Petite Patisserie

Salad Party

Vegan Junk Food

Soup Nights

Pavlova: Favorite Recipes from La Meringaie

Layered

Melt, Stretch, & Sizzle

The Delicious

Captain's Dinner

Food Trucks: Delights On Wheels

The Shared Table: Vegetarian and vegan feasts to cook for your crowd

Egg on the Menu

Green Burgers

Bake: Breads, Cakes, Croissants

Only In Tokyo

Cookbook Book

SUQAR: Desserts and Sweets from the Modern Middle East

Food Artisans of Japan

Wildness: An Ode to Newfoundland and Labrador

Wild Kitchen: Nature-Loving Chefs at Home 

Aska

Out of the Jar: Artisan Spirits and Liquers

The Vegetarian Silver Spoon: Classic and Contemporary Italian Recipes

Soupology: The Art of Soup From Six Simple Broths

Eat Your Greens!

The Curated Table

The Artful Baker

Perfect Simple: Inspired eating from a Nordic kitchen

CCCP Cook Book

Bread Is Gold

Stay for Breakfast: How the World Starts the Day

Black Sea: Dispatches and Recipes, Through Darkness and Light

Alexandre Gauthier: Chef, La Grenouillere Volume 2

The Garden Chef

Ana Ros: Sun and Rain

Beyond the North Wind: Russia in Recipes and Lore

Science in the Kitchen and the Art of Eating Well