Appreciating Oysters: An Eater's Guide to Craft Oysters from Tide to Table by Dana Deskiewicz
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
Ciudad de Mexico: Recipes and Stories from the Heart of Mexico City by Edson Diaz Fuentes
Cooking at Home: Or, How I Learned to Stop Worrying about Recipes (and Love My Microwave) by David Chang and Priya Krishna
Cooking Greek, Becoming American: Forty Years at Seattle's Continental Restaurant by Taso G. Lagos
Fruits & Nuts: Recipes and Techniques from the Ferrandi School of Culinary Arts
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation by Jeremy Umansky
Nothing Fancy: Unfussy Food for Having People Over by Alison Roman
The Essential New York Times Cookbook: The Recipes of Record (Anniversary, 10th Edition, 2021)
The Graham Kerr Cookbook: By the Galloping Gourmet
The Latin American Cookbook by Virgilio Martinez
The Roughwood Book of Pickling: Homestyle Recipes for Chutneys, Pickles, Relishes, Salsas and Vinegar Infusions
The Vintage Church Cookbook: Classic Recipes for Family and Flock by Parrish Ritchie
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