My Drunk Kitchen: A Guide to Eating, Drinking, and Going with Your Gut

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]

Crying in H Mart: A Memoir

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

What Einstein Told His Cook: Kitchen Science Explained

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]

A Cook's Tour: In Search of the Perfect Meal

North: The New Nordic Cuisine of Iceland [A Cookbook]

A New Napa Cuisine: [A Cookbook]

Manresa: An Edible Reflection [A Cookbook]

Take One Fish: The New School of Scale-to-Tail Cooking and Eating

Sous Chef: 24 Hours on the Line

The Emperor of Sound: A Memoir

It Was Me All Along: A Memoir

Atelier Crenn: Metamorphosis of Taste

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

My Paris Kitchen: Recipes and Stories [A Cookbook]

Tom Kerridge's Proper Pub Food: 0ver 130 pub recipes with simple twists to make them sensational

Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours

The Third Plate: Field Notes on the Future of Food