In Defense of Processed Food
Anastacia Marx de Salcedo
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My Family Kitchen
Tommy Pham
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The Best American Food Writing 2023
Mark Bittman
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Nourishing Resistance : Stories of Food, Protest and Mutual Aid
Wren Awry
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From Many We Are One : The Rise of American Cuisine and the CIA
Ferdinand Metz
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Drink Like a Local: Austin : A Field Guide to Austin's Best Bars
Veronica Meewes
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Stori Sydyn: Gwledd : 10 Cwmni Bwyd a Diod o Gymru
Lowri Haf Cooke
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The Kitchen Witch Companion : Recipes, Rituals & Reflections
Sarah Robinson
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My Lockdown Cookbook
Colin Skinner
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The NYC Quarantine Cookbook
Leslie Lipton
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Moon Baja: Tijuana to Los Cabos : Road Trips, Surfing & Diving, Local Flavors
Jennifer Kramer
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The Offset Smoker Cookbook : Pitmaster Techniques and Mouthwatering Recipes for Authentic, Low-and-Slow BBQ
Chris Grove
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Welsh Calendar Cookbook
Gilli Davies
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Vegan Bristol : Bristol's best plant-based places to eat & drink
Ben McCabe
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Green with Milk and Sugar : When Japan Filled America’s Tea Cups
Robert Hellyer
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Last Chance to Eat : Finding Taste in an Era of Fast Food
Gina Mallet
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Made With Love : Recipes and Memories from Nelson Mandela's Personal Chef
Xoliswa Ndoyiya
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Balinese Food : The Traditional Cuisine & Food Culture of Bali
Vivienne Kruger
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Bound to the Fire : How Virginia's Enslaved Cooks Helped Invent American Cuisine
Kelley Fanto Deetz
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Significant Food : Critical Readings to Nourish American Literature
Ericka Birkenstein
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The Physiology of Taste : Meditations on Transcendental Gastronomy
Jean Anthelme Brillat-Savarin
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The Aroma of Czech Cuisine
Denise Mazal Resnerova
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The Valtellina and Lake Como Food and Drink
Julia Kolbert
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101 Things to Do With Chicken
Donna Kelly
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