To The Death
Patrick Robinson
Admiral Arnold Morgan (10)
The Enemy of My Enemy
William E. Butterworth IV & W.E.B. Griffin
Clandestine Operations (5)
The Lucifer Crusade
Mack Maloney
The Minotaur
Stephen Coonts
Jake Grafton (3)
Binging with Babish
Andrew Rea
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn & Yevgenity Solovyev
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
Eat What You Watch: A Cookbook for Movie Lovers
The Flavor Bible
Karen Page & Andrew Dornenburg
French Provincial Cooking
Elizabeth David
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
In the Charcuterie
Taylor Boetticher & Toponia Miller
Jerky
Modernist Cuisine at Home
Maxime Bilet
Modernist Cuisine, Volume 2: Techniques & Equipment
Nathan Myhrvold
Modernist Cuisine: The Art and Science of Cooking (2)
Modernist Cuisine, Volume 3: Animals and Plants
Nathan Myhrvold & Chris Young & Maxime Bilet
Modernist Cuisine: The Art and Science of Cooking (3)
Momofuku
David Chang & Peter Meehan
Momofuku Milk Bar
Christina Tosi
The New Basics Cookbook
Sheila Lukins & Julee Rosso
Oaxaca al Gusto
Diana Kennedy
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
Salt, Fat, Acid, Heat
Samin Nosrat
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
Sensual Preservation: The Art of Confit
Paul Plummer
The Art of Making Fermented Sausages
Stanley Marianski & Adam Mariański
The Wok: Recipes and Techniques
J. Kenji López-Alt