Rasika: Flavors of India

The Country Cooking of Ireland

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

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

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

Donal's Meals in Minutes: 90 suppers from scratch/15 minutes prep

A New Napa Cuisine: [A Cookbook]

Manresa: An Edible Reflection [A Cookbook]

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Throug

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

Atelier Crenn: Metamorphosis of Taste

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

The Soul of a Chef: The Journey Toward Perfection

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

I Love New York: Ingredients and Recipes [A Cookbook]

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook]

Sauces: Classical and Contemporary Sauce Making,

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Everyday Cook: Vibrant Recipes, Simple Methods, Delicious Dishes