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Discriminating Taste: How Class Anxiety Created the American Food Revolution - S. Margot Finn

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Doctors and Distillers - Camper English

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Donabe: Classic and Modern Japanese Clay Pot Cooking Book - Connaughton & Takei Moore

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Eat Jewish: Over 100 Recipes That Blend Jewish Heritage, Modern Flavors, and Family Traditions - Melinda Strauss

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Eaten Magazine No. 21 - Baked

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Eaten Magazine No. 22 - Tech

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Eaten Magazine No. 23 - The Sea

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Eaten Magazine No. 24 - Snacks

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Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day - Eden Grinshpan

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El Monje de Moka - En Español - Dave Eggers

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Elderflora: A Modern History of Ancient Trees - Jared Farmer

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Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures - Merlin Sheldrake

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Entries - Wendell Berry

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Essential Shellfish Collection Special Edition, 3-Book Box Set: Crab, Oysters, Shellfish - Cynthia Nims

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Existential Bread - Jim Franks

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Farmers of Forty Centuries: Organic Farming in China, Korea, and Japan - F. H. King

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Fäviken - Magnus Nilsson

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Feed the Resistance: Recipes + Ideas for Getting Involved - Julia Turshen

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Feeding Gotham: The Political Economy and Geography of Food in New York, 1790-1860 - Gergely Baics

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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.

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Fish Butchery - Josh Niland

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Flour + Water: Pasta - Thomas McNaughton

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Food and Drug Legislation in the New Deal - Charles O. Jackson

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Food Sovereignty The Navajo Way: Cooking with Tall Woman - Charlotte Frisbie

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Food Studies in Latin American Literature - Rocío del Aguila, Vanesa Miseres

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Food Studies: An Introduction to Research Methods - Jeff Miller and Jonathan Deutsch

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Food to Die For - Amy Bruni

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Food, Foodways, and Foodscapes - Lily Kong & Vineeta Sinha

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Food, Politics, and Society - Alejandro Colás, et al

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Food: A Culinary History - Jean-Louis Flandrin & Massimo Montanari

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Food: The Key Concepts - Warren Belasco

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Fried Green Tomatoes at the Whistle Stop Cafe - Fannie Flagg

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From Mineralogy to Geology: The Foundations of a Science, 1650-1830 - Rachel Laudan

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Gastronomic Judaism as Culinary Midrash - Jonathan Brumberg-Kraus

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Global Jewish Foodways: A History - Hasia R. Diner, Simone Cinotto

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Good Things: Recipes to Share with People You Love – From the Host and Bestselling Author of Salt, Fat, Acid, Heat.- Samin Nosrat

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Graze: Inspiration for Small Plates and Meandering Meals: A Charcuterie Cookbook - Suzanne Lenzer

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Haroset: A Taste of Jewish History - Susan Weingarten

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Honey Cake and Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors - Auschwitz-Birkenau Memorial Foundation

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Hope's Table: Everyday Recipes from a Mennonite Kitchen - Hope Helmuth

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Hoppers The Cookbook - Karan Gokani

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How the World Eats - Julian Baggini

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How to Eat - Thich Nhat Hanh

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How to Wash the Dishes - Peter Miller

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I Regret Almost Everything - Keith McNally

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In Memory’s Kitchen - Berenbaum & De Silva

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In Search of the Perfect Peach - Franco Fubini

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India's Organic Farming Revolution: What It Means for Our Global Food System - Sapna E. Thottathil

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