| Titles | Order |
| The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden | General, 1997 |
| 1,000 Italian Recipes by Michele Scicolone | International, 2005 |
| Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur Schwartz | Food of the Americas, 2005 |
| The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries by Janie Hibler | Single Subject, 2005 |
| Bouchon by Thomas Keller | Cooking from a Profesional Point of View, 2005 |
| The Cafe Paradiso Cookbook (Atrium Press) by Denis Cotter | Vegetarian, 2005 |
| Chocolate American Style by Lora Brody | Baking and Desserts, 2005 |
| The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds by Amy Goldman | Reference, 2005 |
| Cooking New American : How to Cook the Food You Love to Eat by Fine Cooking Magazine | Food of the Americas, 2005 |
| The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) by Patricia Jamieson | Focus on Health, 2005 |
| Feast: Food to Celebrate Life by Nigella Lawson | Entertaining and Special Occasions, 2005 |
| Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank Stitt | Cooking from a Profesional Point of View, 2005 |
| Italian Slow and Savory by Joyce Goldstein | International, 2005 |
| Jamie's Dinners: The Essential Family Cookbook by Jamie Oliver | General, 2005 |
| A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match by Lucy Waverman | Entertaining and Special Occasions, 2005 |
| Noble Rot: A Bordeaux Wine Revolution by William Echikson | Wine and Spirits, 2005 |
| The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. Smith | Reference, 2005 |
| Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates by Fran Bigelow | Baking and Desserts, 2005 |
| Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories by Rick Bayless | General, 2005 |
| Rick Stein's Complete Seafood by Rick Stein | Single Subject, 2005 |
| Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena Bass | Cooking from a Profesional Point of View, 2005 |
| The Spiaggia Cookbook: Eleganza Italiana in Cucina by Tony Mantuano | Photography, 2005 |
| Spice: The History of a Temptation by Jack Turner | Writing on Food, 2005 |
| Toast by Nigel Slater | Writing on Food, 2005 |
| Williams Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking (Williams-Sonoma Esse by Dana Jacobi | Focus on Health, 2005 |
| The Wines of Bordeaux: Vintages and Tasting Notes 1952-2003 by Clive Coates M. W. | Wine and Spirits, 2005 |
| A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack Bishop | Vegetarian, 2005 |
| 4000 Champagnes by Richard Juhlin | Wine and Spirits, 2006 |
| A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World by Nick Malgieri | Baking and Dessert, 2006 |
| Boulevard: The Cookbook by Nancy Oakes | Cooking from a Professional Point of View, 2006 |
| Charcuterie by Michael Ruhlman | Single Subject, 2006 |
| Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti | Baking and Dessert, 2006 |
| Cooking School Secrets For Real-World Cooks by Linda Carucci | General, 2006 |
| The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100+ Tips for Simple, Everyday Carbohydrate Control by Joyce Hendley | Healthy Focus, 2006 |
| The Emperor of Wine: The Rise of Robert M. Parker, Jr., and the Reign of American Taste (P.S.) by Elin Mccoy | Wine and Spirits, 2006 |
| Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsa by Grace Parisi | Single Subject, 2006 |
| Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters by Nikki Silva | Writing on Food, 2006 |
| How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques by Fine Cooking Editors | Reference, 2006 |
| Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford | Photography, 2006 |
| Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris | Writing on Food, 2006 |
| Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") by Rick Bayless | Food of the Americas, 2006 |
| The New Spanish Table by Anya von Bremzen | International, 2006 |
| Nobu Now by Nobuyuki Matsuhisa | Cooking from a Professional Point of View, 2006 |
| Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike Mills | Food of the Americas, 2006 |
| Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead by Diane Phillips | Entertaining and Special Occasions, 2006 |
| Perfect Recipes for Having People Over by Pam Anderson | Entertaining and Special Occasions, 2006 |
| Uncooked by Lyndsay Mikanowski | Photography, 2006 |
| Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison | Healthy Focus, 2006 |
| Washoku: Recipes From The Japanese Home Kitchen by Elizabeth Andoh | International, 2006 |
| What Einstein Told His Cook 2 by Robert L. Wolke | Reference, 2006 |
| Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden | International, 2007 |
| The Big Book of Appetizers: More Than 250 Recipes for Any Occasion by Meredith Deeds | Entertaining, 2007 |
| Braise: A Journey Through International Cuisine by Daniel Boulud | Single Subject, 2007 |
| Culinary Biographies: A Dictionary of the World's Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourme by Alice Arndt (Editor) | Reference, 2007 |
| The Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends by Barbara Scott-Goodman | Healthy Focus, 2007 |
| Dishes from the Wild Horse Desert: Norteño Cooking of South Texas by Melissa Guerra | Food of the Americas, 2007 |
| EatingWell Serves Two: 150 Healthy in a Hurry Suppers by Jim Romanoff | Healthy Focus, 2007 |
| The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra Ponzek | General, 2007 |
| Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel Richard | Cooking from a Professional Point of View, 2007 |
| Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tus by Bill Buford | Writing on Food, 2007 |
| Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love by Marilynn Brass | Baking and Dessert, 2007 |
| The Improvisational Cook by Sally Schneider | General, 2007 |
| Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen | Asian Cooking, 2007 |
| Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata | Photography, 2007 |
| Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska by Kathy Casey | Food of the Americas, 2007 |
| Keys to the Cellar: Strategies and Secrets of Wine Collecting by Peter D. Meltzer | Wine and Spirits, 2007 |
| King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur Flour | Baking and Dessert, 2007 |
| The Opera Lover's Cookbook: Menus for Elegant Entertaining by Francine Segan | Entertaining, 2007 |
| The Organic Cook's Bible by Jeff Cox | Reference, 2007 |
| The Professional Chef by The Culinary Institute of America | Cooking from a Professional Point of View, 2007 |
| Spice: Flavors of the Eastern Mediterranean by Ana Sortun | International, 2007 |
| The Sushi Experience by Hiroko Shimbo | Asian Cooking, 2007 |
| Tartine by Elisabeth Prueitt | Photography, 2007 |
| The United States of Arugula: How We Became a Gourmet Nation by David Kamp | Writing on Food, 2007 |
| Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison | Single Subject, 2007 |
| The Wines of France: The Essential Guide for Savvy Shoppers by Jacqueline Friedrich | Wine and Spirits, 2007 |
| Alinea by Grant Achatz | 2009 |
| The Art and Soul of Baking by Sur La Table | 2009 |
| Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz | 2009 |
| BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher | 2009 |
| Baking for All Occasions by Flo Braker | 2009 |
| The Best Casserole Cookbook Ever by Beatrice Ojakangas | 2009 |
| Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford | 2009 |
| The Big Fat Duck Cookbook by Heston Blumenthal | 2009 |
| The Bon Appetit Cookbook by Barbara Fairchild | 2009 |
| Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu | 2009 |
| Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely | 2009 |
| The EatingWell for a Healthy Heart Cookbook: 175 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books) by Philip Ades | 2009 |
| Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan | 2009 |
| The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page | 2009 |
| The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger | 2009 |
| The Harney & Sons Guide to Tea by Michael Harney | 2009 |
| Haute Chinese Cuisine from the Kitchen of Wakiya by Yuji Wakiya | 2009 |
| How to Cook Everything: Simple Recipes for Great Food by Mark Bittman | 2009 |
| In Defense of Food: An Eater's Manifesto by Michael Pollan | 2009 |
| Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne Cohen | 2009 |
| Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart | 2009 |
| Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein | 2009 |
| Milk: The Surprising Story of Milk Through the Ages by Anne Mendelson | 2009 |
| Raising Steaks: The Life and Times of American Beef by Betty Fussell | 2009 |
| The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim | 2009 |
| Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Hall Foose | 2009 |
| Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop | 2009 |
| Under Pressure: Cooking Sous Vide by Thomas Keller | 2009 |
| The Wines of Burgundy: Revised Edition by Clive Coates M.W. | 2009 |
| WineWise by stevenkolpan | 2009 |
