Skeleton Coast
Clive Cussler
Oregon Files (4)
The Double Agents
William E. Butterworth IV & W.E.B. Griffin
Men at War (6)
Tiny House Systems Demystified: Planning for Water, Waste, Cooking, ...
Larry Brian Woodroof
The Wisdom of Psychopaths
Kevin Dutton
The Wok: Recipes and Techniques
J. Kenji López-Alt
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
Eat What You Watch: A Cookbook for Movie Lovers
Andrew Rea
Salt, Fat, Acid, Heat
Samin Nosrat
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
Modernist Cuisine, Volume 2: Techniques & Equipment
Nathan Myhrvold
Modernist Cuisine: The Art and Science of Cooking (2)
Oaxaca al Gusto
Diana Kennedy
Momofuku Milk Bar
Christina Tosi
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
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
The Flavor Bible
Karen Page & Andrew Dornenburg
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn & Yevgenity Solovyev
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
French Provincial Cooking
Elizabeth David
The New Basics Cookbook
Sheila Lukins & Julee Rosso
The Art of Making Fermented Sausages
Stanley Marianski & Adam Mariański
Jerky
Taylor Boetticher & Toponia Miller
In the Charcuterie
Sensual Preservation: The Art of Confit
Paul Plummer
Modernist Cuisine at Home
Maxime Bilet
Binging with Babish
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski