Food in Memory and Imagination : Space, Place and, Taste
Professor Beth (Culinary Institute of America, USA) Forrest
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Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
Keja L. Valens
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Noma 2.0
Rene Redzepi
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Modernist Cuisine at Home
Nathan Myhrvold
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The Big Fat Duck Cookbook
Heston Blumenthal
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Practical Professional Cookery
H. Cracknell
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Wine Grapes : A complete guide to 1,368 vine varieties, including their origins and flavours
Jancis Robinson
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Eleven Madison Park : The Cookbook
Daniel Humm
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The French Laundry, Per Se
Thomas Keller
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Alinea
Grant Achatz
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Institut Paul Bocuse Gastronomique : The definitive step-by-step guide to culinary excellence
Institut Paul Bocuse
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The New Sotheby's Wine Encyclopedia, 6th Edition
Tom Stevenson
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Dali. The Wines of Gala
Taschen
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Wine Grapes : A complete guide to 1,368 vine varieties, including their origins and flavours
Jancis Robinson
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Champagne : The essential guide to the wines, producers, and terroirs of the iconic region
Peter Liem
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The NoMad Cookbook
Daniel Humm
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Food & Drink Infographics. A Visual Guide to Culinary Pleasures
Simone Klabin
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Menu Design in Europe
Steven Heller
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The Wines of the Northern Rhone
John Livingstone-Learmonth
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The Professional Pastry Chef : Fundamentals of Baking and Pastry
Bo (San Diego Culinary Institute in La Mesa, CA) Friberg
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The Wines of Burgundy
Clive Coates
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Wine Atlas of Germany
Dieter Braatz
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Modernist Bread
Nathan Myhrvold
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