Rob
31 Reads
 Kim Jiyoung, Born 1982
| 4.12 | - | |
 Book Lovers
| 4.13 | - | |
 The Lies of Locke Lamora
| 4.29 | - | |
 Between Two Fires
| 4.21 | - | |
 Stoner
| 4.42 | - | |
 You Are Not So Smart: Why You Have Too Many Friends on Facebook, Why Your Memory Is Mostly Fiction, and 46 Other Ways You're Deluding Yourself
| 3.73 | 3.0 | |
 Kitchen Confidential: Adventures in the Culinary Underbelly
| 4.15 | - | |
 The First Heretic
| 4.3 | - | |
 Sweet Enough: A Dessert Cookbook
| 0 | - | |
 Wild Sweetness: Recipes Inspired by Nature
| 5 | - | |
 Heaven and Hell
| 4.29 | - | |
 Enceladus
| 3 | - | |
 Horus Rising
| 4.08 | - | |
 Marcus Aurelius - Meditations
| 5 | - | |
 And Then There Were None
| 4.25 | 4.5 | |
 Crossing the Chasm: Marketing and Selling High-Tech Products to Mainstream Customers
| 3.92 | - | |
 Dessert Person
| 4.14 | - | |
 Kill Anything That Moves: The Real American War in Vietnam
| 4.22 | - | |
 The Indifferent Stars Above: The Harrowing Saga of a Donner Party Bride
| 4.25 | - | |
 The Professional Chef
| 4.75 | - | |
 Ad Hoc at Home
| 4 | - | |
 Start Here: Instructions for Becoming a Better Cook: A Cookbook
| 4 | - | |
 The Art of Simple Food
| 4 | - | |
 On Food and Cooking
| 4.5 | - | |
 Flour Water Salt Yeast
| 4.79 | - | |
 Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine
| 3.5 | - | |
 The Baking Bible
| 4.5 | - | |
 Cook This Book: Techniques That Teach and Recipes to Repeat
| 2 | - | |
 The Wok: Recipes and Techniques
| 4.5 | - | |
 Mi Cocina
| 4.5 | - | |
 Ottolenghi Simple
| 4.5 | - | |
 Essentials of classic Italian cooking
| 4.43 | - | |
 Mastering the Art of French Cooking
| 4.47 | - | |
 Franklin Barbecue: A Meat-Smoking Manifesto
| 4 | - | |
 Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
| 4.54 | - | |
 The Food Lab
| 4.66 | - | |
 The Flavor Bible
| 4.07 | - | |
 Momofuku
| 4.17 | - | |
 Jerusalem A Cookbook
| 4.42 | - | |
 Food52 Genius Recipes
| 4 | - |
