Reference Books

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

Samin Nosrat and Wendy Macnaughton


Pasta Every Day: Make It, Shape It, Sauce It, Eat It

Meryl Feinstein


The Wok: Recipes and Techniques

J. Kenji López-Alt


Joshua Weissman: Texture Over Taste

Joshua Weissman


The Art of Fermentation: New York Times Bestseller

Sandor Ellix Katz


A History of the World in 10 Dinners: 2,000 Years, 100 Recipes

Victoria Flexner and Jay Reifel


Perfectly Good Food: A Totally Achievable Zero Waste Approach...

Margaret Li and Irene Li


The Flavor Bible: The Essential Guide to Culinary Creativity,...

Andrew Dornenburg and Karen Page


Seafood Simple: A Cookbook

Eric Ripert


Vegetables Unleashed: A Cookbook

Matt Goulding and José Andrés


Recipes from the World of Tolkien: Inspired by the Legends

Robert Tuesley Anderson


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

Simone Beck, Julia Child, et al.