Brian

Tasting History: Explore the Past Through 4,000 Years of Recipes

A Kitchen in France

The New York Times Cooking No-Recipe Recipes

Masa: Techniques, Recipes, and Reflections on a Timeless Staple

Sauces

Ottolenghi Simple: A Cookbook

French Country Cooking: Meals and Moments from a Village in the Vineyards: A Cookbook

The Food Lab

Craft Coffee: A Manual: Brewing a Better Cup at Home

The Art of Making Fermented Sausages

My Paris Kitchen: Recipes and Stories

Tequila Mockingbird: Cocktails with a Literary Twist

Flour Water Salt Yeast

Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook

Sausage Making: The Definitive Guide with Recipes

Mastering the Art of French Cooking

The Complete Nose to Tail: A Kind of British Cooking

Charcuterie: The Craft of Salting, Smoking, and Curing

Death & Co

My Kitchen in Rome: Recipes and Notes on Italian Cooking

The Professional Chef

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

The Complete Robuchon: French Home Cooking for the Way We Live Now with More than 800 Recipes: A Cookbook

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

The Curious Barista's Guide to Coffee

Think Like a Chef: A Cookbook

On Vegetables: Modern Recipes for the Home Kitchen

The Wok

The World Atlas of Coffee: From Beans to Brewing - Coffees Explored, Explained and Enjoyed

The Vegetarian Flavor Bible

Ad Hoc at Home

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

The Essentials of Classic Italian Cooking

The Noma Guide to Fermentation

The omnivore's dilemma for kids

How to make the best coffee at home

Baking

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Meat: Everything You Need To Know

The Home Cook: Recipes to Know by Heart: A Cookbook