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The Essential Woodworker - Robert Wearing

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Salt: A World History - Mark Kulansky

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Herring: A Global History - Kathy Hunt

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How to Eat - Thich Nhat Hanh

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Invitation to a Banquet - Fuchsia Dunlop

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Designing with Dried Flowers - Hannah Rose Rivers Muller

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In Memory’s Kitchen - Berenbaum & De Silva

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A Fishable Feast: Fly Fishing and Eating Your Way Around the World - Kirk Deeter, Matthew Supinski

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50 Things to Do in the Urban Wild - Clare Gogerty

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Nogent Chef Knife - Enamel Pin

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Bernal Cutlery Tote Guerrero Street

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What Mrs. Fisher Knows About Old Southern Cooking - Abby Fisher

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The Accidental Seed Heroes Growing a Delicious Food Future for All of Us - Adam Alexander

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Practicing Food Studies - edited by Amy Bentley, et al

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Cook Out: Recipes and Tips for the Great Outdoors - Rashad Frazier

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

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Fried Green Tomatoes at the Whistle Stop Cafe - Fannie Flagg

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Coffee: A Global History - Jonathan Morris

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How the World Eats - Julian Baggini

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Cook Like Your Ancestors - Mariah-Rose Marie

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By Hound & Eye - Geo. R. Walker & Jim Tolpin

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A Practical Treatise on the Manufacture of Vinegar... - William T. B. Brannt

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The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen - Henry Harris

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The Taste of Country Cooking - Edna Lewis

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The Lost Language of Oysters (Professor Dr Moritz-Maria von Igelfeld) - Alexander McCall Smith

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Turtle Island: Foods and Traditions of the Indigenous Peoples of North America - Sean Sherman

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One-Cow Revolution: Achieving Food Independence with a Grass-Fed Family Cow – Beth Dougherty, Shawn Dougherty

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The Book of Sichuan Chili Crisp - Jing Gao

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Eaten Magazine No. 26 - Picnics

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Everyday Sake: The Go-To Guide for Choosing, Pairing, and Serving - Yoko Kumano, Kayoko Akabori

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

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Japanese Replica Tinned Fish in Frame

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Elderflora: A Modern History of Ancient Trees - Jared Farmer

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

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Biscuits and Cookies: A Global History - Anastasia Edwards

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Braided Heritage - Jessica B. Harris

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All Manners of Food - Stephen Mennell

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Food in Time and Place The American Historical Association Companion to Food History - Joyce E. Chaplin, Ken Albala, Paul Freedman

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A Cookbook - Matty Matheson

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Kimchi: 80 Recipes for Classic Kimchi and Modern Twists - Jihyun 'Kimmy' Kim

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Riviera: Recipes from the Coast of France and Italy - Melanie Masarin

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Wildcrafted Fermentation Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir - Pascal Baudar

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Praisesong for the Kitchen Ghosts - Crystal Wilkinson

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Taste Like War: A Memoir - Grace M. Cho

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

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

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Extra Sauce: The Good, the Bad, and the Onions - Zahra Tangorra

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Fäviken - Magnus Nilsson

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