An Edge in the Kitchen

The Ultimate Guide to Kitchen Knives — How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro

Animal, Vegetable, Miracle

A Year of Food Life

Authentic Mexican

Regional Cooking from the Heart of Mexico

Chez Panisse Fruit

Classic Indian Cooking

Cookwise

The Secrets of Cooking Revealed

Couscous and Other Good Food from Morocco

Desserts

Epitaph for a Peach

Four Seasons on My Family Farm

Fast Food Nation

The Dark Side of the All-American Meal

Fresh Food Fast

Delicious, Seasonal Vegetarian Meals in Under an Hour

Home Cooking

A Writer in the Kitchen

How to Bake

The Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, Sweet and Savory

How to Cook Meat

Mediterranean Grains and Greens

A Book of Savory, Sun-Drenched Recipes

Red, White, and Greens

The Italian Way with Vegetables

Roasting

A Simple Art

The Amazing World of Rice

With 150 Recipes for Pilafs, Paellas, Puddings, and More

The Art of South American Cooking

The Breakaway Cook

Recipes That Break Away from the Ordinary

The Cooking of the Eastern Mediterranean

215 Healthy, Vibrant, and Inspired Recipes

The Glorious Foods of Greece

Traditional Recipes from the Islands, Cities, and Villages

The Improvisational Cook

The Jungle Effect

A Doctor Discovers the Healthiest Diets from Around the World — Why They Work and How to Bring Them Home

The Modern Art of Chinese Cooking

Techniques and Recipes

The Modern Vegetarian Kitchen

The New Making of a Cook

The Art, Techniques, and Science of Good Cooking

The Shun Lee Cookbook

Recipes from a Chinese Restaurant Dynasty

The Splendid Grain

The Splendid Table

Recipes from Emilia-Romagna, the Heartland of Northern Italian Food

The Thrill of the Grill

Techniques, Recipes, and Down-Home Barbecue

Tom Douglas’ Seattle Kitchen

Unplugged Kitchen

A Return to the Simple, Authentic Joys of Cooking