Lebanese Baking More Than 100 Recipes for Sweet and Savory Baked Goods - Maureen Abood
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A New Napa Cuisine - Christopher Kostow
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Japanese Farm Food - Nancy Singleton Hachisu
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Viet Kieu | Recipes remembered from Vietnam: A story of pluck, adaptation, a restaurant called Anchovy and a life-affirming pursuit of flavour - Thi Le
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Buns - Louise Hurst
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Feed the Resistance: Recipes + Ideas for Getting Involved - Julia Turshen
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Valencia - Michelle Tea
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The Japanese Culinary Academy YAKIBA Grilling Techniques
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Existential Bread - Jim Franks
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Mangia: How to Eat Your Way through Italy - Maria Pasquale
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Budmo! - Anna Voloshyna
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Rooting in a Useless Land - Chelsea Fisher
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Behind The Kitchen Door - Saru Jayaraman
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Good Things to Eat - Rufus Estes
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Bottom of the Pot: Persian Recipes and Stories - Naz Deravian
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Reaping What She Sows: How Women Are Rebuilding Our Broken Food System - Nancy Matsumoto
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Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands - Maryam Jillani
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The Contemporary African Kitchen - Alexander Smalls
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Breaking Bao - Clarice Lam
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Taboon: Sweet & Savoury Delights from the Lebanese Bakery - Hisham Assaad
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American Grill: 125 Recipes for Mastering Live Fire - Tyler Florence
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Vegan Recipes from India - Natasha Tourabi, Yasmine Tourabi
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Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking - Kimi Werner, Nicole Gormley, Jennifer Fiedler
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Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement - Suzanne Cop
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American Sfoglino: A Master Class in Handmade Pasta
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Entries - Wendell Berry
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Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day - Eden Grinshpan
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Kanpai: The History of Sake - Eric C. Rath
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Manresa - David Kinch with Christine Muhlke
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All About Coffee - William Harrison Ukers
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Graze: Inspiration for Small Plates and Meandering Meals: A Charcuterie Cookbook - Suzanne Lenzer
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Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean - Anny Gaul
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Doctors and Distillers - Camper English
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The Ice Book - Camper English
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Preserved Vegetables - Goldstein, Burns, & Martin
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Japan's Cuisines: Food, Place and Identity - Eric C. Rath
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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney
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First the Seed: the Political Economy of Plant Biotechnology - Jack Ralph Kloppenburg Jr.
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A Fishable Feast: Fly Fishing and Eating Your Way Around the World - Kirk Deeter, Matthew Supinski
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Herring: A Global History - Kathy Hunt
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50 Things to Do in the Urban Wild - Clare Gogerty
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Repast - Jenny Linford
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Secret Ingredients: Race, Gender, and Class at the Dinner Table - Sherrie A. Inness
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How to Eat - Thich Nhat Hanh
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Salt: A World History - Mark Kulansky
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Designing with Dried Flowers - Hannah Rose Rivers Muller
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Literature and Food Studies - Amy L. Tigner and Allison Carruth
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The Making of the English Working Class - E.P. Thompson
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