Charcuterie

The Craft of Salting, Smoking, and Curing

Coming Home to Eat

The Pleasures and Politics of Local Foods

Cradle of Flavor

Home Cooking from the Spice Islands of Indonesia, Malaysia and Singapore

Eat Here

Reclaiming Homegrown Pleasures in a Global Supermarket

Extra Virginity

The Sublime and Scandalous World of Olive Oil

Guns, Germs, and Steel

The Fates of Human Societies

Land of Plenty

A Treasury of Authentic Sichuan Cooking

Love Soup

Revolutionary Chinese Cookbook

Recipes from Hunan Province

Shark’s Fin and Sichuan Pepper

A Sweet-Sour Memoir of Eating in China

The Bread Bible

The Essential New York Times Cookbook

Classic Recipes for a New Century

The Lee Bros. Southern Cookbook

The Zuni Cafe Cookbook

A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant

Thoroughly Modern Milkshakes

100 Classic and Contemporary Recipes

Waste

Uncovering the Global Food Scandal

What Einstein Told His Cook 2: The Sequel

Further Adventures in Kitchen Science