| #1 |  The essential Neruda
| 4.18 | 15 reads | |
| #2 |  The Bread Baker's Apprentice
| 4.83 | 8 reads | |
| #3 |  Making Artisan Chocolates
| 4 | 2 reads | |
| #4 |  Arabesque
| 0 | 0 reads | |
| #5 |  The New Making of a Cook The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
| 5 | 1 read | |
| #6 |  A Book of Middle Eastern Food A Book of Middle Eastern Food
| 0 | 0 reads | |
| #7 |  Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
| 5 | 1 read | |
| #8 |  The Chocolate Bible
| 0 | 1 read | |
| #9 |  Baking Bread at Home: Traditional Recipes from Around the World
| 5 | 1 read | |
| #10 |  Rogov's Guide to Kosher Wines 2010: The World's 500 Best Kosher Wines
| 4 | 1 read | |
| #11 | The Joy of Pickling The Joy of Pickling: 300 Flavor-Packed Recipes for Vegetables and More from Garden or Market
| 5 | 1 read | |
| #12 |  Mycophilia
| 5 | 1 read | |
| #13 |  Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
| 0 | 0 reads | |
| #14 |  Ball Complete Book of Home Preserving | 4.33 | 8 reads | |
| #15 |  Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
| 4 | 3 reads | |
| #16 |  Charcuterie: The Craft of Salting, Smoking, and Curing
| 4.67 | 5 reads | |
| #17 |  Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
| 0 | 0 reads | |
| #18 |  Bones: Recipes, History and Lore
| 0 | 0 reads | |
| #19 |  The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
| 5 | 1 read | |
| #20 |  The Art of Beef Cutting
| 0 | 0 reads | |
| #21 |  Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
| 3 | 1 read | |
| #22 |  The Artisan Jewish Deli at Home
| 5 | 1 read | |
| #23 |  Balaboosta
| 4.5 | 1 read | |
| #24 |  Jerusalem A Cookbook
| 4.45 | 13 reads | |
| #25 |  Ottolenghi
| 4 | 3 reads | |
| #26 |  The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
| 5 | 1 read | |
| #27 |  Complete Book of Indian Cooking: 350 Recipes from the Regions of India
| 4 | 1 read | |
| #28 |  Dakshin
| 4.5 | 2 reads | |
| #29 |  On Food and Cooking
| 4.5 | 24 reads | |
| #30 |  Meat: Everything You Need To Know
| 3 | 2 reads | |
| #31 |  Flour Water Salt Yeast
| 4.79 | 38 reads | |
| #32 |  Cook's Illustrated Meat Cookbook | 5 | 1 read | |
| #33 |  The Bread Bible
| 5 | 9 reads | |
| #34 |  Jacques Pépin New Complete Techniques
| 0 | 2 reads | |
| #35 |  Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
| 0 | 0 reads | |
| #36 |  Vietnamese Home Cooking
| 4 | 1 read | |
| #37 |  The French Market Cookbook
| 3 | 3 reads | |
| #38 |  The Professional Chef
| 4.75 | 6 reads | |
| #39 |  Garde Manger
| 0 | 0 reads | |
| #40 |  Sauces: Classical and Contemporary Sauce Making, 3rd Edition
| 5 | 1 read | |
| #41 |  How to Roast a Lamb: New Greek Classic Cooking
| 0 | 2 reads | |
| #42 |  Greece, The Cookbook
| 0 | 3 reads | |
| #43 |  The Oxford Companion to Food
| 0 | 2 reads | |
| #44 |  Usha's Pickle Digest: The Perfect Pickle Recipe Book
| 5 | 1 read |