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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat

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The Noma Guide to Fermentation - René Redzepi & David Zilber

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Japan: The Cookbook - Nancy Singleton Hachisu

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The Sea Forager's Guide to the Northern California Coast - Kirk Lombard

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The Rancho Gordo Heirloom Bean Guide - Steve Sando & Julia Newberry

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The Woodworker's Pocket Book - Charles H. Hayward

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Mister Jiu’s In Chinatown - Brandon Jew / Tienlon Ho

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Flour + Water: Pasta - Thomas McNaughton

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Japanese Home Cooking - Sonoko Sakai

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Bernal Cutlery Sky Blue Slim Medium Journal

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The Arabaesque Table - Reem Kassis

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The Art of Fermentation - Sandor Katz

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How to Wash the Dishes - Peter Miller

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Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World - Sandor Katz

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Jang: The Soul of Korean Cooking - Mingoo Kang

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Mussels: An Homage in 50 Recipes - Sergio Herman

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My Cambodia: A Khmer Cookbook - Nite Yun

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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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Slöjd in Wood - Jögge Sundqvist

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Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts

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The Curious World of Seaweed - Josie Iselin

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Mama Nazima's Cuisine: Jewish Iraqi Recipes - Rivka Goldman

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Coastal Harvest: Fish - Forage - Feast: A Cookbook - Taku Kondo

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The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish

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The Gefilte Manifesto - Jeffrey Yoskowitz & Liz Alpern

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Classic German Cooking - Luisa Weiss

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With the Grain: A Craftsman's Guide to Understanding Wood - Christian Becksvoort

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Koji Alchemy - Rich Shih & Jeremy Umansky

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Banchan - Caroline Choe

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

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Eaten Magazine No. 22 - Tech

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Diasporican: A Puerto Rican Cookbook - Illyanna Maisonet

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

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The Man Who Ate Too Much: The Life of James Beard - John Birdsall

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Love Japan: Recipes from our Japanese American Kitchen [A Cookbook] - Sawako Okochi

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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables

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Mexico City Cocktails - Martha Márguez

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Salt and the Art of Seasoning - James Strawbridge

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Couteaux de France - Christian Lemasson

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On The Chocolate Trail - Rabbi Deborah R. Prinz

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Shopkeeping: Stories, Advice, and Observations - Peter Miller

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Oishii: The History of Sushi - Eric C. Rath

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Lentil Underground - Liz Carlisle

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Lebanese Baking More Than 100 Recipes for Sweet and Savory Baked Goods - Maureen Abood

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Existential Bread - Jim Franks

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The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods

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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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