Plants That Heal: Plant-Based Wisdom for Body, Mind & Soul - Chris Young, Susan Ottaviano
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Portico: Cooking and Feasting in Rome's Jewish Kitchen - Leah Koenig
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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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Practicing Food Studies - edited by Amy Bentley, et al
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Praisesong for the Kitchen Ghosts - Crystal Wilkinson
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Preserved Vegetables - Goldstein, Burns, & Martin
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Reaping What She Sows: How Women Are Rebuilding Our Broken Food System - Nancy Matsumoto
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Recipes from the American South - Michael W. Twitty
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Repast - Jenny Linford
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Rice as Self: Japanese Identities through Time - Emiko Ohnuki-Tierney
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Rice: A Savor The South Cookbook - Michael W. Twitty
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Rintaro - Sylvan Mishia Brackett & Jessica Battilana
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Riviera: Recipes from the Coast of France and Italy - Melanie Masarin
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Rooting in a Useless Land - Chelsea Fisher
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Russ & Daughters: 100 Years of Appetizing - Niki Russ Federman, Josh Russ Tupper, Joshua David Stein
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Sabor Judío: The Jewish Mexican Cookbook - Ilan Stavans, Margaret E. Boyle
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Salmon Wars: The Dark Underbelly of Our Favorite Fish - Catherine Collins, Douglas Frantz
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Salt and the Art of Seasoning - James Strawbridge
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking - Samin Nosrat
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Salt: A World History - Mark Kulansky
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San Francisco Seafood: A History from Ocean to Table - Paul Stangl
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Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World - Sandor Katz
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Saveur Magazine: Eat the World - Issue No 203 Fall/Winter 2024
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Saying NO to a Farm-Free Future - Chris Smaje
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Seahorse Wave Label - Ana-Carolina Pesce Imlay
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Secret Ingredients: Race, Gender, and Class at the Dinner Table - Sherrie A. Inness
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Shopkeeping: Stories, Advice, and Observations - Peter Miller
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Six Seasons: A New Way with Vegetables - Joshua McFadden
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Slöjd in Wood - Jögge Sundqvist
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Something from Nothing: A Cookbook - Alison Roman
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Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes - Dr. Linda Shiue
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Stained Glass Knife Nightlight
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Steak House: The People, the Places, the Recipes - Eric Wareheim
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Taboon: Sweet & Savoury Delights from the Lebanese Bakery - Hisham Assaad
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Taste Like War: A Memoir - Grace M. Cho
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Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan - Naomi Duguid
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Tastes and Traditions - Nathalie Cooke
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The Accidental Seed Heroes Growing a Delicious Food Future for All of Us - Adam Alexander
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The Anarchist's Design Book: Expanded Edition (signed by author) - Christopher Schwarz
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The Anthony Bourdain Reader: New, Classic and Rediscovered Writing - Anthony Bourdain
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The Arabaesque Table - Reem Kassis
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The Art of Fermentation - Sandor Katz
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The Book of Sichuan Chili Crisp - Jing Gao
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The Contemporary African Kitchen - Alexander Smalls
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The Cooking Gene - Michael Twitty
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The Curious World of Seaweed - Josie Iselin
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The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms - Sana Javeri Kadri, Asha Loupy
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The Essential Woodworker - Robert Wearing
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