Lune: Eating Croissants All Day, Every Day
Bekwoh: Stories & Recipes from Peninsula Malaysia's East Coast
Unelaborated Products: Definition and Classification
Ana Ros: Sun and Rain
Italian Street Food: Recipes from Italy's Bars and Hidden Laneways by Paola Bacchia
Bourdain: The Definitive Oral Biography
Why Food Matters (Why X Matters) by Paul Freedman
The Secret History of Food: Strange But True Stories about the Origins of Everything We Eat by Matt Siegel
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan Curls to Sour Cream Jumbles by Jessie Sheehan
Eat a Peach: A Memoir by David Chang
The Origins of Cooking: Palaeolithic and Neolithic Cooking by Ferran Adrià
A History of Cookbooks by Henry Notaker
Authentic Wine: Toward Natural and Sustainable Winemaking by Jamie Goode
Fruit from the Sands: The Silk Road Origins of the Foods We Eat by Robert N. Spengler
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King
Marvelous Manhattan: Stories of the Restaurants, Bars, and Shops That Make This City Special by Reggie Nadelson
Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal
