Kin : Caribbean Recipes for the Modern Kitchen
Marie Mitchell
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Bittersweet : A Story of Food and Yemen
World Food Program
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A Cook’s Book
Nigel Slater
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The Rice Book
Sri Owen
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The Great Indian Thali : Seasonal Vegetarian Wholesomeness
Nandita Iyer
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After Eating : Metabolizing the Arts
Lindsay Kelley
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Holy Food : How Cults, Communes, and Religious Movements Influenced What We Eat - An American History
Christina Ward
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The Washington Apple Volume 7 : Orchards and the Development of Industrial Agriculture
Amanda L. Van Lanen
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Cultivating Socialism : Venezuela, ALBA, and the Politics of Food Sovereignty
Rowan Lubbock
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Vegetarianism and Veganism in Literature from the Ancients to the Twenty-First Century
Theophilus (University of Bristol) Savvas
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Transforming Food Systems : Narratives of Power
Molly D. (Middlebury College, USA) Anderson
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Cultivating Livability : Food, Class, and the Urban Future in Bengaluru
Camille Frazier
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The Harlequin Eaters : From Food Scraps to Modernism in Nineteenth-Century France
Janet Beizer
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Food Margins : Lessons from an Unlikely Grocer
Cathy Stanton
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English Food : A People’s History
Diane Purkiss
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Towpath : Recipes and Stories
Lori De Mori
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The British Cookbook : authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland
Ben Mervis
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The Oxford Companion to Cheese
Mateo (Founder, Founder, Jasper Hill Farm) Kehler
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Sandor Katz's Fermentation Journeys : Recipes, Techniques, and Traditions from around the World
Sandor Ellix Katz
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The Oxford Companion to Spirits and Cocktails
David Wondrich
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BraveTart : Iconic American Desserts
Stella Parks
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The Eggs Benedict Option
Raw Egg Nationalist
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The Food History Reader : Primary Sources
Ken (University of the Pacific, USA) Albala
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Delicious Places : New Food Culture, Restaurants and Interiors
Gestalten
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