| #2 |  How to Pick a Peach How to Pick a Peach
| 3 | 1 read | |
| #3 |  Kitchen Confidential: Adventures in the Culinary Underbelly
| 4.14 | 410 reads | |
| #4 |  Heat
| 3.77 | 26 reads | |
| #5 |  The Botany of Desire
| 3.99 | 66 reads | |
| #6 |  On Food and Cooking
| 4.47 | 23 reads | |
| #7 |  American Pie
| 4 | 4 reads | |
| #8 |  Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
| 3.64 | 14 reads | |
| #9 |  Healthy Bread in Five Minutes a Day
| 4.5 | 2 reads | |
| #10 |  Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
| 4.2 | 25 reads | |
| #11 |  Cooked
| 4 | 38 reads | |
| #12 |  Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
| 4 | 1 read | |
| #13 |  Tapas
| 4 | 1 read | |
| #14 |  Smoke and Pickles: Recipes and Stories from a New Southern Kitchen
| 3 | 2 reads | |
| #15 |  In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
| 4 | 1 read | |
| #16 |  My Paris kitchen
| 4 | 10 reads | |
| #17 |  Terrines, Pates & Galantines Terrines, Pates & Galantines
| 3 | 1 read | |
| #18 |  L.A. Son: My Life, My City, My Food
| 4 | 2 reads | |
| #19 |  Proof: The Science of Booze
| 3.92 | 15 reads | |
| #20 |  Food Truck Road Trip--A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast
| 3 | 1 read | |
| #21 |  The Slanted Door: Modern Vietnamese Food
| 3.5 | 2 reads | |
| #22 |  Catching Fire: How Cooking Made Us Human
| 3.83 | 9 reads | |
| #23 |  Appetites: A Cookbook
| 4 | 2 reads | |
| #24 |  F*ck, That's Delicious: An Annotated Guide to Eating Well
| 4.5 | 1 read | |
| #25 |  The Food Lab
| 4.65 | 69 reads | |
| #26 | Munchies Munchies: Late-Night Meals from the World's Best Chefs
| 3 | 1 read | |
| #27 |  Noodle Soup: Recipes, Techniques, Obsession
| 3 | 1 read | |
| #28 |  Trap Kitchen: Bangin' Recipes from Compton
| 4 | 1 read | |
| #29 |  Just a French Guy Cooking: Easy Recipes and Kitchen Hacks for Rookies
| 4 | 2 reads | |
| #30 |  Ottolenghi Simple
| 4.5 | 13 reads | |
| #31 |  The Noma Guide to Fermentation
| 5 | 8 reads | |
| #32 |  Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
| 4.54 | 135 reads | |
| #33 |  Donabe: Classic and Modern Japanese Clay Pot Cooking
| 4 | 2 reads | |
| #34 |  The Big Bottom Biscuit The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma's Big Bottom Market
| 3 | 1 read | |
| #35 |  POK POK Noodles
| 3 | 1 read | |
| #36 |  Chicken and Charcoal:Yakitori, Yardbird, Hong Kong - Winner of the 2019 James Beard Foundation Book Award
| 5 | 1 read | |
| #37 |  The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider
| 4 | 5 reads | |
| #38 |  Frenchie: New Bistro Cooking
| 3 | 1 read | |
| #39 |  The Breath of a Wok
| 4.5 | 3 reads | |
| #40 |  An Unapologetic Cookbook
| 4.67 | 4 reads | |
| #41 |  101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand
| 4 | 1 read | |
| #42 |  Joy of Cooking
| 4.33 | 11 reads | |
| #1 |  How to Pick a Peach: The Search for Flavor from Farm to Table
| 3 | 1 read |