The New Basics Cookbook
Sheila Lukins & Julee Rosso
Nothing to Lose
Lee Child
Jack Reacher (14)
Freedom Express
Mack Maloney
Homicide: A Year on the Killing Streets
David Simon
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
Andrew Rea
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski
French Provincial Cooking
Elizabeth David
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn & Yevgenity Solovyev
The Flavor Bible
Karen Page & Andrew Dornenburg
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
Momofuku
David Chang & Peter Meehan
Modernist Cuisine, Volume 3: Animals and Plants
Nathan Myhrvold & Chris Young & Maxime Bilet
Modernist Cuisine: The Art and Science of Cooking (3)
Momofuku Milk Bar
Christina Tosi
Oaxaca al Gusto
Diana Kennedy
Modernist Cuisine, Volume 2: Techniques & Equipment
Nathan Myhrvold
Modernist Cuisine: The Art and Science of Cooking (2)
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
Salt, Fat, Acid, Heat
Samin Nosrat
Eat What You Watch: A Cookbook for Movie Lovers
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
The Wok: Recipes and Techniques
J. Kenji López-Alt