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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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Full Belly: Recipes and Stories from a Family Farm - Jenna Muller, Amon Muller, Molly DeCoudreaux

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Gastronomic Judaism as Culinary Midrash - Jonathan Brumberg-Kraus

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Ghetto Gastro Presents Black Power Kitchen - Jon Gray, Pierre Serrao, Lester Walker, Osayi Endolyn

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

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Good Enough to Eat The Art of Noah Verrier - Noah Verrier

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Good Things to Eat - Rufus Estes

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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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Herring: A Global History - Kathy Hunt

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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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Hummus: A Global History - Harriet Nussbaum

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I Regret Almost Everything - Keith McNally

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Ibrik: The Balkan Table 100 Recipes from Bucharest to Istanbul - Ecaterina Paraschiv-Poirson

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In Memory’s Kitchen - Berenbaum & De Silva

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In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking - Edna Lewis with Foreword by Mashama Bailey

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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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Indigenous Food Sovereignty in the United States - Devon A. Mihesuah, Elizabeth Hoover

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Insatiable City: Food and Race in New Orleans - Theresa McCulla

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Invitation to a Banquet - Fuchsia Dunlop

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Italy by Ingredient: Artisanal Foods, Modern Recipes - Viola Buitoni

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Iwígara American Indian Ethnobotanical Traditions and Science - Enrique Salmón

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Jang: The Soul of Korean Cooking - Mingoo Kang

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Japan's Cuisines: Food, Place and Identity - Eric C. Rath

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Japan: The Cookbook - Nancy Singleton Hachisu

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Japanese Farm Food - Nancy Singleton Hachisu

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Japanese Foodways, Past and Present - Eric C. Rath, Stephanie Assmann

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Japanese Home Cooking - Sonoko Sakai

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Japanese Kitchen Knives - Nozaki & Klippensteen

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Japanese Replica Tinned Fish in Frame

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Jews, Food, and Spain - Hélène Jawhara Piñer

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Joon: Persian Cooking Made Simple - Najmieh Batmanglij

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Kanpai: The History of Sake - Eric C. Rath

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Kashrut and Jewish Food Ethics - Shmuly Yanklowitz

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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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Koji Alchemy - Rich Shih & Jeremy Umansky

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Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes, the Life and Work of Jeongkwan Snim - Hoo Nam Seelmann

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Koshersoul: The Faith and Food Journey of an African American Jew - Michael Twitty

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Latinísimo: Home Recipes from the Twenty-One Countries of Latin America - Sandra A. Gutierrez

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Le Bistrot Paul Bert: French Comfort Food from the Parisian Restaurant – Bertrand Auboyneau

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