Please Pass The Guilt
Rex Stout
Nero Wolfe (45)
Breakthrough
Michael C. Grumley
Breakthrough (1)
Line of Fire
W.E.B. Griffin
The Corps (5)
White Death
Clive Cussler
NUMA Files (4)
The Art of Making Fermented Sausages
Stanley Marianski & Adam Mariański
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
Jerky
Taylor Boetticher & Toponia Miller
In the Charcuterie
Salt, Fat, Acid, Heat
Samin Nosrat
Sensual Preservation: The Art of Confit
Paul Plummer
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
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
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)
Modernist Cuisine at Home
Maxime Bilet
The Flavor Bible
Karen Page & Andrew Dornenburg
French Provincial Cooking
Elizabeth David
Momofuku
David Chang & Peter Meehan
Momofuku Milk Bar
Christina Tosi
Oaxaca al Gusto
Diana Kennedy
Binging with Babish
Andrew Rea
Eat What You Watch: A Cookbook for Movie Lovers
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski
The Wok: Recipes and Techniques
J. Kenji López-Alt
The New Basics Cookbook
Sheila Lukins & Julee Rosso
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham