Triple Jeopardy
Rex Stout
Nero Wolfe (20)
A Billion Years: My Escape From a Life in the Highest Ranks ...
Mike Rinder
100 Flowers to Knit & Crochet: A Collection of Beautiful Blooms ...
Lesley Stanfield
Cold Choices
Larry Bond
Jerry Mitchell (2)
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