Earthship: Evolution Beyond Economics
Michael Reynolds
StrengthsFinder 2.0
Tom Rath
The Hunter
Richard Stark
Parker (1)
Scarecrow and the Army of Thieves
Matthew Reilly
Shane Schofield (5)
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
The New Basics Cookbook
Sheila Lukins & Julee Rosso
The Wok: Recipes and Techniques
J. Kenji López-Alt
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski
Eat What You Watch: A Cookbook for Movie Lovers
Andrew Rea
Binging with Babish
Oaxaca al Gusto
Diana Kennedy
Momofuku Milk Bar
Christina Tosi
Momofuku
David Chang & Peter Meehan
French Provincial Cooking
Elizabeth David
The Flavor Bible
Karen Page & Andrew Dornenburg
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)
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn & Yevgenity Solovyev
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
Sensual Preservation: The Art of Confit
Paul Plummer
Salt, Fat, Acid, Heat
Samin Nosrat
In the Charcuterie
Taylor Boetticher & Toponia Miller
Jerky
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
The Art of Making Fermented Sausages
Stanley Marianski & Adam Mariański