Corsair
Clive Cussler
Oregon Files (6)
Creating Business Plans
Harvard Business Review
The Oracle
Clive Cussler & Robin Burcell
Fargo Adventures (11)
The 6:20 Man
David Baldacci
Momofuku Milk Bar
Christina Tosi
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn & Yevgenity Solovyev
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
Eat What You Watch: A Cookbook for Movie Lovers
Andrew Rea
Binging with Babish
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
Sensual Preservation: The Art of Confit
Paul Plummer
The Flavor Bible
Karen Page & Andrew Dornenburg
Salt, Fat, Acid, Heat
Samin Nosrat
Modernist Cuisine, Volume 3: Animals and Plants
Nathan Myhrvold & Chris Young & Maxime Bilet
Modernist Cuisine: The Art and Science of Cooking (3)
Modernist Cuisine, Volume 2: Techniques & Equipment
Nathan Myhrvold
Modernist Cuisine: The Art and Science of Cooking (2)
The Art of Making Fermented Sausages
Stanley Marianski & Adam Mariański
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
The Wok: Recipes and Techniques
J. Kenji López-Alt
The New Basics Cookbook
Sheila Lukins & Julee Rosso
Oaxaca al Gusto
Diana Kennedy
French Provincial Cooking
Elizabeth David
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
Momofuku
David Chang & Peter Meehan
In the Charcuterie
Taylor Boetticher & Toponia Miller
Jerky
Modernist Cuisine at Home
Maxime Bilet