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How to Wash the Dishes - Peter Miller
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On Food and Cooking - Harold McGee
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The Cooking Gene - Michael Twitty
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The Art of Fermentation - Sandor Katz
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What Are People For? - Wendell Berry
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Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World - Sandor Katz
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs - Andrew Dornenburg, Karen Page
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The Handcrafted Life of Dick Proenekke - Monroe Robinson
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Jang: The Soul of Korean Cooking - Mingoo Kang
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The World Central Kitchen Cookbook - José Andrés
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Olle Lundberg: An Architecture of Craft - Olle Lundberg
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Mussels: An Homage in 50 Recipes - Sergio Herman
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Food Sovereignty The Navajo Way: Cooking with Tall Woman - Charlotte Frisbie
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What's Cooking in the Kremlin: From Rasputin to Putin, How Russia Built an Empire with a Knife and Fork - Witold Szablowski
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On Meat - Jeremy Fox
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Slöjd in Wood - Jögge Sundqvist
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Mama Nazima's Cuisine: Jewish Iraqi Recipes - Rivka Goldman
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Stained Glass Knife Nightlight
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A Forager's Guide to Wild Drinks: Ferments, Infusions and Thirst-Quenchers for Every Season - Liz Knight
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Beans: A History - Ken Albala
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Something from Nothing: A Cookbook - Alison Roman
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The One-Straw Revolution - Masanobu Fukuoka
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Love Japan: Recipes from our Japanese American Kitchen [A Cookbook] - Sawako Okochi
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Portico: Cooking and Feasting in Rome's Jewish Kitchen - Leah Koenig
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Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts
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The Jungle - Upton Sinclair
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The Curious World of Seaweed - Josie Iselin
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Global Jewish Foodways: A History - Hasia R. Diner, Simone Cinotto
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Saveur Magazine: Eat the World - Issue No 203 Fall/Winter 2024
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