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Joshua Weissman: An Unapologetic Cookbook. #1 NEW YORK TIMES BESTSELLER

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

The Art of Flavour: Practices and Principles for Creating Delicious Food

Jacques Pépin New Complete Techniques

Joshua Weissman: Texture Over Taste

Coffee Isn't Rocket Science: A Quick and Easy Guide to Buying, Brewing, Serving, Roasting, and Tasting Coffee

New Larousse Gastronomique

Tom Kerridge's Proper Pub Food: 0ver 130 pub recipes with simple twists to make them sensational

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

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Relæ: A Book of Ideas

The Soul of a Chef: The Journey Toward Perfection

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home

Atelier Crenn: Metamorphosis of Taste