Reference Books

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

Samin Nosrat and Wendy Macnaughton


The Wine Bible

Karen MacNeil


Good Eats: The Final Years

Alton Brown


How to Grill

Steven Raichlen


Mastering the Art of French Cooking, Volume I: 50th...

Julia Child, Louisette Bertholle, et al.


Food IQ: 100 Questions, Answers, and Recipes to Raise Your...

Daniel Holzman and Matt Rodbard


Bean by Bean: A Cookbook: More Than 175 Recipes for Fresh...

Crescent Dragonwagon


The Art of Fermentation: New York Times Bestseller

Sandor Ellix Katz