Not Quite Dead Enough
Rex Stout
Nero Wolfe (10)
The Secret Warriors
W.E.B. Griffin
Men at War (2)
Scarecrow and the Army of Thieves
Matthew Reilly
Shane Schofield (5)
Nobody Runs Forever
Richard Stark
Parker (22)
The Wok: Recipes and Techniques
J. Kenji López-Alt
The Art of Making Fermented Sausages
Stanley Marianski & Adam Mariański
Sensual Preservation: The Art of Confit
Paul Plummer
Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
Salt, Fat, Acid, Heat
Samin Nosrat
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn
Polish Sausages, Authentic Recipes and Instructions
Stanley Marianski & Adam Marianski & Miroslaw Gebarowski
Oaxaca al Gusto
Diana Kennedy
The New Basics Cookbook
Sheila Lukins & Julee Rosso
Momofuku Milk Bar
Christina Tosi
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)
Modernist Cuisine, Volume 2: Techniques & Equipment
Nathan Myhrvold
Modernist Cuisine: The Art and Science of Cooking (2)
Modernist Cuisine at Home
Maxime Bilet
Jerky
Taylor Boetticher & Toponia Miller
In the Charcuterie
Home Production of Quality Meats and Sausages
Stanley Marianski & Adam Marianski
French Provincial Cooking
Elizabeth David
The Flavor Bible
Karen Page & Andrew Dornenburg
Eat What You Watch: A Cookbook for Movie Lovers
Andrew Rea
Curry: A Tale of Cooks and Conquerors
Lizzie Collingham
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman & Brian Polcyn & Yevgenity Solovyev
Binging with Babish