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