Story on a Plate
Supper: Recipes Worth Staying in for
The California Wine Industry 1830-1895: A Study of the Formative Years by Vincent P. Carosso
The Cheese Book: The World's Crème de la Crème of Raw Milk Cheese
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit
The Great Outdoors: 120 Recipes for Adventure Cooking
The Jewish Foods Sticker Book by
The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine Today by Laura Lazzaroni
The Origins of Cooking: Palaeolithic and Neolithic Cooking by Ferran Adrià
The Peranakan Kitchen
The Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Responsibly for Health and Happiness by Rhiannon Lambert
The Secret History of Food: Strange But True Stories about the Origins of Everything We Eat by Matt Siegel
The Way of the Savoury: The Official Umamido Cookbook by Guy Quirynen
Unelaborated Products: Definition and Classification
uzzworthy: Cocktails Inspired by Female Literary Greats
Vegan at Home: Recipes for a Modern Plant-Based Lifestyle by Solla Eiriksdottir
Visual Feast: Contemporary Food Photography and Styling
We Are What We Eat: A Slow Food Manifesto by Alice Waters
Why Food Matters (Why X Matters) by Paul Freedman
Wine Tasting by Michael Broadbent
