Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes [A Cookbook]

The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More: A Cookbook

Second Helpings

Kitchen Simple: Essential Recipes for Everyday Cooking [A Cookbook]

The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

Sauces: Classical and Contemporary Sauce Making,

The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes

Essentials of Cooking

Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]

Korean BBQ: Master Your Grill in Seven Sauces [A Cookbook]

The Secrets of Jesuit Soupmaking: A Year of Our Soups: A Cookbook

The Book of Burger (with embedded videos)

Fire and Smoke: A Pitmaster's Secrets: A Cookbook

Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. [A Cookbook]

Le Pigeon: Cooking at the Dirty Bird [A Cookbook]

Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork

Fifty Shades of Chicken: A Parody in a Cookbook

Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: A Cookbook