Simple Indian Recipes Using Five Common Spices | Celebrating Time-Honored Recipes from America’s Rich Immigrant Heritage | The Connoisseur’s Guide to Oyster Eating in North America | Recipes from the Home Kitchen of One of Our Most Influential Chefs |
| | Kitchen Tricks for the Feasting Season | | Good Food and Simple Pleasures in the South of France |
An Assortment of Short Works | Food, Culture, and Community | Easy Seasonal Dishes for Family and Friends | With Recipes from 254 of My Very Best Friends |
Confessions of Cooking for One and Dining Alone | The Story of American Beer | On the Road with the WPA — the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food | My Search for the Perfect Pizza |
| | Easy, Delectable Living Foods Recipes | | Strategies, Recipes, and Techniques of Classic Bistro Cooking |
How the Food Industry Undermines Our Health and How to Fight Back | | Yiddish Recipes Revisited | Modern Middle Eastern Food |
Everyday Recipes from the Tomato Fresh Food Café | | Regional Cooking from the Heart of Mexico | The Chicken-Growing, Egg-Laying, Feather-Plucking, Incubating, Caponizing, Finger-Licking Handbook |
| | Traditional and Contemporary Favorites from the Past 200 Years | Over 100 Recipes Using Nature’s Ultimate Sweetener | The Simplicity of Great Taste |
The Fate of the Fruit That Changed the World | 350 Hot-Off-The-Grill, Tried-and-True Recipes from America’s Backyard | Easy Ideas and Recipes That Make Everyone Feel Like Family | Ideas and Recipes for Easy Parties That Are Really Fun |
| | The Best Recipes and Kitchen Wisdom from the Dean of American Cooking | My Japanese Girlhood in Whitebread America | Recipes and Travels in the Other China |
| | Recipes and Tales from a Life in Chocolate | | Recipes from a Modern Kitchen Garden |
Secrets to Award-Winning Jams, Jellies, Marmalades and More | More Than 400 Recipes Featuring Whole and Healthy Grains | Recipes and Stories from Three Generations of Southern Cooking | How Water Went on Sale and Why We Bought It |
How to Eat Ethically in a World of Vanishing Seafood | | The Many Little Meals of Rose Bakery | |
How to Bake Cakes from Scratch | | | Vivid Flavors from Spain’s Mediterranean Coast |
Recipes, Tales, and Traditions | The Craft of Salting, Smoking, and Curing | | |
| | Daily Adventures in a Parisian Kitchen | A Treasury of Heirloom and Contemporary Recipes From Around the World | |
A Memoir of a Childhood in India | Resetting the Table in the Land of Plenty | A Biography of the Fish That Changed the World | More Adventures at the Table |
The Pleasures and Politics of Local Foods | | My Guide to Making You a Better Cook | |
100 Great American Chefs Share Recipes They Cherish | Food and Stories from Vermont | The Secrets of Cooking Revealed | |
Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore | Fragrant Dishes from India, Thailand, Vietnam, and Indonesia | | Recipes from Citizen Cake |
| | From Brooklyn to Beverly Hills, Recipes from the Sweetest Life Ever | 50 Recipes from Simple to Sassy | |
The Erosion of Civilizations | The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate | Culinary Catastrophes from the World’s Greatest Chefs | Reclaiming Homegrown Pleasures in a Global Supermarket |
The Harvard Medical School Guide to Healthy Eating | One Woman’s Search for Everything Across Italy, India, and Indonesia | | Four Seasons on My Family Farm |
| | | Smokin’ Rigs and 100 Real-Good Recipes | An Epic Adventure in Local Living |
The Real Dirt on Vegetables: Seasonal Recipes and Stories from a Community-Supported Farm | | | The Dark Side of the All-American Meal |
| | Simple, Healthy Recipes for Babies and Their Families | A Farmer’s Journey in Search of Real Food and the People Who Grow It | The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood |
150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker | | | A Tin House Literary Feast |
The Citizen’s Guide to a Food and Farm Bill | How to Turn Your Yard into a Garden and Your Neighborhood into a Community | How the Food Industry Influences Nutrition and Health | |
Delicious, Seasonal Vegetarian Meals in Under an Hour | Year-Round Recipes for the Pick of the Crop | Small Plates from the Mediterranean | Food and the Hunger for Connection |
The Secret Life of a Critic in Disguise | How I Found the Food That Loves Me Back . . . And How You Can Too | Challenging the Conventional Wisdom on Diet, Weight Control, and Disease | Recipes to Love, Leave, and Linger Over |
| | 125 Fast-Track Recipes for Weeknights at the Grill | Ideas for an Urban Organic Kitchen | The Fates of Human Societies |
An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany | Letters from a Peach Farmer | Sierra Magazine’s Answer Guy Tackles Your Toughest Green Living Questions | 175 Easy-to-Prepare Recipes for Today’s Kosher Cooks |
Modern Cocktails to Raise Your Spirits | Sixty Years of Wine Writing from Gourmet | | The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate |
Culinary Educations from the World’s Greatest Chefs | The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory | Simple Recipes for Great Food | Simple Meatless Recipes for Great Food |
| | The Search for Flavor from Farm to Table | | In the Kitchen with Your Favorite Bands |
| | | Treasured Foodways, Modern Flavors | The Return of the Man Who Ate Everything |
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| | | Drinking Around the World | |
365 Days, 524 Recipes, 1 Tiny Apartment Kitchen | Tending Small Flocks in Cities, Suburbs, and Other Small Spaces | | Delicious Recipes Using Nutritious Whole Grains |
The Ultimate Guide to Grilling, Smoking, Dipping and Licking | How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back | More Than 600 Recipes to Make You a Great Home Cook | The Original Companion for French Home Cooking |
| | The World’s Greatest Culinary Encyclopedia | An Insider’s Guide to Buying and Serving Cheese | An Intimate History of Bees, Honey, and Humankind |
| | More Than 200 Fabulous Recipes to Enjoy Every Day, With Wonderful Ideas for Variations and Improvisations | Cooking and Eating from America’s Farmers’ Markets | |
| | More Than 650 Meatless Recipes from Around the Globe | | |
| | From Hong Kong, Taiwan, and Thailand | | The Owner’s Manual for Outdoor Cooking |
A Book of Savory, Sun-Drenched Recipes | | | Flavorful Recipes for Healthful Meals |
More than 200 Recipes from France, Spain, Greece, Morocco, and Sicily | A Memoir of Family, Food, and Baseball | | |
Essential Ingredients for Cooking and Eating Well | | Modern French Cooking for Friends and Family | |
| | The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats | | The Science and Lore of the Kitchen |
Living and Cooking in a French Town | | | Natural Foods and How They Grew |
| | Searching for Solutions to an Overpackaged World | A Social History of Eating in Modern America | A Master Sommelier’s Practical Advice for Partnering Wine with Food |
| | One Man, One Woman, and a Raucous Year of Eating Locally | Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation | |
| | The Best of Thailand’s Regional Cooking | | The Italian Way with Vegetables |
Saving and Savoring the Continent’s Most Endangered Foods | Planning the Perfect Polynesian Party | Recipes from Hunan Province | |
| | | Bacteria, Biotechnology, and Bioterrorism | |
| | The New Yorker Book of Food and Drink | Recipes for 125 Breads from Around the World | A Citizen’s Guide to Community Supported Agriculture |
| | | | A Cookbook for Sustainable, Seasonal, and Local Ingredients |
| | Why Our Food Should Be Good, Clean, and Fair | Seductive Little Plates for Intimate Occasions and Lavish Parties | Reinventing Dinner in 1950s America |
The Ultimate Food Lover’s Companion to the South | | Desserts for the Serious Sweet Tooth | Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant |
Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking | The Vegetable Dishes of Tuscany and Provence | From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener | Even a Dead Fish Can Go With the Flow |
| | Crab Cakes, Bundt Cakes, and Other Kitchen Stories | The History, Lore, and Science of the Ultimate Mushroom | |
The Story of Britain Through Its Cooking | An Exile’s Hunger for Home | Get Great Food on the Table Every Day | |
How One Man Nearly Lost His Sanity, Spent a Fortune, and Endured an Existential Crisis in the Quest for the Perfect Garden | Indispensable Dishes from Legendary Chefs and Undiscovered Cooks | | With 150 Recipes for Pilafs, Paellas, Puddings, and More |
The Most Popular Recipes of the 20th Century | | Notes, Lessons, and Recipes from a Delicious Revolution | |
The Agrarian Essays of Wendell Berry | | Who Eats What, Where, and Why | |
| | More Than 1,000 International Dishes to Cook at Home | | |
| | More Than 225 Recipes For Breakfast, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, And Desserts | An Odyssey from Samarkand to New York | How Wine Was Saved for the World |
A Plant’s-Eye View of the World | Mastering the Art of Extraordinary Bread | | Recipes That Break Away from the Ordinary |
| | Recipes for the Best Pan in Your Kitchen | 70 Fun Recipes for You and Your Kids | Or, How to Keep Animals Happy, Save Old MacDonald’s Farm, Reduce Your Hoofprint, and Still Eat Meat |
| | | 50 Mouthwatering Meals and Sensational Snacks | Recipes from France’s Magnificent Rustic Cuisine |
215 Healthy, Vibrant, and Inspired Recipes | | | Recipes for Baking and Cooking with Fine Chocolate |
| | | Bringing the French Melting Pot into Your Kitchen | |
The Art of Eating Locally | More Than 100 Recipes Using The Freshest Ingredients | Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between | |
A Journey for Food Lovers | | Adventures in the World of Chinese Food | |
Recipes and Revelations from Two Great American Cooks | Traditional Recipes from the Islands, Cities, and Villages | | More than 200 Fresh Approaches from Breakfast to Dessert |
More Than 1000 Classic American Recipes | Everything You Think You Know About Food Is Wrong | | |
Extraordinary Vegetarian Cuisine from the Celebrated Restaurant | A Guide to Choosing and Savoring Oysters, with 40 Recipes | | < |