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Book awards: James Beard Foundation Award Nominee

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Works (211)

TitlesOrder
U.S.A. Cookbook by Sheila Lukins
The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia RodenGeneral, 1997
A World of Curries: From Bombay to Bangkok, Java to Jamaica, Exciting Cookery Featuring Fresh and Exotic Spices by Dave DeWitt2000
1,000 Italian Recipes by Michele ScicoloneInternational, 2005
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes by Arthur SchwartzFood of the Americas, 2005
The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries by Janie HiblerSingle Subject, 2005
Bouchon by Thomas KellerCooking from a Profesional Point of View, 2005
The Cafe Paradiso Cookbook (Atrium Press) by Denis CotterVegetarian, 2005
Chocolate American Style by Lora BrodyBaking and Desserts, 2005
The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds by Amy GoldmanReference, 2005
Cooking New American : How to Cook the Food You Love to Eat by Fine Cooking MagazineFood of the Americas, 2005
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) by Patricia JamiesonFocus on Health, 2005
Feast: Food to Celebrate Life by Nigella LawsonEntertaining and Special Occasions, 2005
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank StittCooking from a Profesional Point of View, 2005
Italian Slow and Savory by Joyce GoldsteinInternational, 2005
Jamie's Dinners: The Essential Family Cookbook by Jamie OliverGeneral, 2005
A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match by Lucy WavermanEntertaining and Special Occasions, 2005
Noble Rot: A Bordeaux Wine Revolution by William EchiksonWine and Spirits, 2005
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set by Andrew F. SmithReference, 2005
Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates by Fran BigelowBaking and Desserts, 2005
Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories by Rick BaylessGeneral, 2005
Rick Stein's Complete Seafood by Rick SteinSingle Subject, 2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day by Serena BassCooking from a Profesional Point of View, 2005
The Spiaggia Cookbook: Eleganza Italiana in Cucina by Tony MantuanoPhotography, 2005
Spice: The History of a Temptation by Jack TurnerWriting on Food, 2005
Toast by Nigel SlaterWriting on Food, 2005
Williams Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking (Williams-Sonoma Esse by Dana JacobiFocus 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 BishopVegetarian, 2005
4000 Champagnes by Richard JuhlinWine and Spirits, 2006
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World by Nick MalgieriBaking and Dessert, 2006
Boulevard: The Cookbook by Nancy OakesCooking from a Professional Point of View, 2006
Charcuterie by Michael RuhlmanSingle Subject, 2006
Chocolate Obsession: Confections and Treats to Create and Savor by Michael RecchiutiBaking and Dessert, 2006
Cooking School Secrets For Real-World Cooks by Linda CarucciGeneral, 2006
The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100+ Tips for Simple, Everyday Carbohydrate Control by Joyce HendleyHealthy Focus, 2006
The Emperor of Wine: The Rise of Robert M. Parker, Jr., and the Reign of American Taste (P.S.) by Elin MccoyWine and Spirits, 2006
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More by Grace ParisiSingle Subject, 2006
Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters by Nikki SilvaWriting on Food, 2006
How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques by Fine Cooking EditorsReference, 2006
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey AlfordPhotography, 2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen FerrisWriting on Food, 2006
Mexican Everyday by Rick BaylessFood of the Americas, 2006
The New Spanish Table by Anya von BremzenInternational, 2006
Nobu Now by Nobuyuki MatsuhisaCooking from a Professional Point of View, 2006
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue by Mike MillsFood 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 PhillipsEntertaining and Special Occasions, 2006
Perfect Recipes for Having People Over by Pam AndersonEntertaining and Special Occasions, 2006
Uncooked by Lyndsay MikanowskiPhotography, 2006
Vegetarian Suppers from Deborah Madison's Kitchen by Deborah MadisonHealthy Focus, 2006
Washoku: Recipes From The Japanese Home Kitchen by Elizabeth AndohInternational, 2006
What Einstein Told His Cook 2 by Robert L. WolkeReference, 2006
Arabesque by Claudia RodenInternational, 2007
The Big Book of Appetizers: More Than 250 Recipes for Any Occasion by Meredith DeedsEntertaining, 2007
Braise: A Journey Through International Cuisine by Daniel BouludSingle 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-GoodmanHealthy Focus, 2007
Dishes from the Wild Horse Desert: Norteño Cooking of South Texas by Melissa GuerraFood of the Americas, 2007
EatingWell Serves Two: 150 Healthy in a Hurry Suppers by Jim RomanoffHealthy Focus, 2007
The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together by Debra PonzekGeneral, 2007
Happy in the Kitchen: The Craft of Cooking, the Art of Eating by Michel RichardCooking 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 BufordWriting on Food, 2007
Heirloom cooking with the Brass sisters, queens of comfort food : recipes you remember & love by Marilynn BrassBaking and Dessert, 2007
The Improvisational Cook by Sally SchneiderGeneral, 2007
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea NguyenAsian Cooking, 2007
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro MurataPhotography, 2007
Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska by Kathy CaseyFood of the Americas, 2007
Keys to the Cellar: Strategies and Secrets of Wine Collecting by Peter D. MeltzerWine and Spirits, 2007
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains by King Arthur FlourBaking and Dessert, 2007
The Opera Lover's Cookbook: Menus for Elegant Entertaining by Francine SeganEntertaining, 2007
The Organic Cook's Bible by Jeff CoxReference, 2007
The Professional Chef by The Culinary Institute of AmericaCooking from a Professional Point of View, 2007
Spice: Flavors of the Eastern Mediterranean by Ana SortunInternational, 2007
The Sushi Experience by Hiroko ShimboAsian Cooking, 2007
Tartine by Elisabeth PrueittPhotography, 2007
The United States of Arugula: How We Became a Gourmet Nation by David KampWriting on Food, 2007
Vegetable Soups from Deborah Madison's Kitchen by Deborah MadisonSingle Subject, 2007
The Wines of France: The Essential Guide for Savvy Shoppers by Jacqueline FriedrichWine and Spirits, 2007
The Art and Soul of Baking by Sur La TableBaking, 2009
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur SchwartzAmerican Cooking, 2009
Baking for All Occasions by Flo BrakerBaking, 2009
The Best Casserole Cookbook Ever by Beatrice OjakangasSingle Subject, 2009
The Bon Appetit Cookbook by Barbara FairchildGeneral Cooking, 2009
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle BienvenuAmerican Cooking, 2009
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah SzekelyHealthy Focus, 2009
The EatingWell for a Healthy Heart Cookbook: 175 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books) by Philip AdesHealthy Focus, 2009
The Fat Duck Cookbook by Heston BlumenthalCooking from a Professional Point of View, 2009
The Harney & Sons Guide to Tea by Michael HarneyBeverage, 2009
Haute Chinese Cuisine from the Kitchen of Wakiya by Yuji WakiyaPhotography, 2009
How to Cook Everything: Simple Recipes for Great Food by Mark BittmanGeneral Cooking, 2009
Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne CohenInternational, 2009
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha StewartGeneral Cooking, 2009
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce GoldsteinSingle Subject, 2009
Milk: The Surprising Story of Milk Through the Ages by Anne MendelsonReference and Scholarship, 2009
Raising Steaks: The Life and Times of American Beef by Betty FussellWriting and Literature, 2009
The Science of Good Food: The Ultimate Reference on How Cooking Works by David JoachimReference and Scholarship, 2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia DunlopWriting and Literature, 2009
Southeast Asian Flavors by Robert DanhiInternational, 2009
Under Pressure: Cooking Sous Vide by Thomas KellerCooking from a Professional Point of View, 2009
The Wines of Burgundy: Revised Edition by Clive Coates M.W.Beverage, 2009
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant by James WaltCooking from a Professional Point of View, 2010
Chop Suey: A Cultural History of Chinese Food in the United States by Andrew CoeReference and Scholarship, 2010
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David GuasBaking and Dessert, 2010
Eat Ate by Guy MirabellaPhotography, 2010
EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell Books) by Jessie PriceHealthy Focus, 2010
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean RuckerHealthy Focus, 2010
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire by Linda HimelsteinBeverage, 2010
Larousse Gastronomique Recipe Collection by Librarie LarousseReference and Scholarship, 2010
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt LeeAmerican Cooking, 2010
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes by Lidia Matticchio BastianichInternational, 2010
Mastering the Art of Chinese Cooking by Eileen Yin-Fei LoInternational, 2010
Momofuku by David ChangCooking from a Professional Point of View, 2010
My New Orleans: The Cookbook by John BeshAmerican Cooking, 2010
New American Table by Marcus SamuelssonPhotography, 2010
Peter Reinhart's Artisan Breads Every Day by Peter ReinhartBaking and Dessert, 2010
The Pleasures of Cooking for One by Judith JonesGeneral Cooking, 2010
Salt to Taste: The Key to Confident, Delicious Cooking by Marco CanoraGeneral Cooking, 2010
The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm by Terra BrockmanWriting and Literature, 2010
Waste: Uncovering the Global Food Scandal by Tristram StuartWriting and Literature, 2010
Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) by Jamie PurvianceSingle Subject, 2010
Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia BoneSingle Subject, 2010
World Whiskey by Charles MacleanBeverage, 2010
The Blue Chair Jam Cookbook by Rachel SaundersPhotography, 2011
Bottega: Bold Italian Flavors from the Heart of California's Wine Country by Michael ChiarelloCooking from a Professional Point of View, 2011
Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry WaltersHealthy Focus, 2011
Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy by Katie CaldesiInternational, 2011
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations by Evan D.G. FraserWriting and Literature, 2011
Encyclopedia of Jewish Food by Gil MarksReference and Scholarship, 2011
The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph DabneyAmerican Cooking, 2011
The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank FalcinelliAmerican Cooking, 2011
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah KrasnerSingle Subject, 2011
Ham: An Obsession with the Hindquarter by Bruce WeinsteinSingle Subject, 2011
Heart of the Artichoke and Other Kitchen Journeys by David TanisGeneral Cooking, 2011
The Modern Cafe by Francisco J. MigoyaCooking from a Professional Point of View, 2011
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats by Fany GersonBaking and Desert, 2011
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) by Diana KennedyInternational, 2011
Opus Vino by Dorling KindersleyBeverage, 2011
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories by Anna BadkhenWriting and Literature, 2011
Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne GoldGeneral Cooking, 2011
Reading between the Wines by Terry TheiseBeverage, 2011
Sarabeth's Bakery: From My Hands to Yours by Sarabeth LevineBaking and Desert, 2011
Tartine Bread by Chad RobertsonPhotography, 2011
The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com by Martha Rose ShulmanHealthy Focus, 2011
What I Eat: Around the World in 80 Diets by Peter MenzelReference and Scholarship, 2011
American Flavor by Andrew CarmelliniAmerican Cooking, 2012
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari UnderlyReference and Scholarship, 2012
The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillanCooking from a Professional Point of View, 2012
Baking by Flavor by Lisa YockelsonBaking and Dessert , 2012
The Cheesemonger's Kitchen: Celebrating Cheese in 75 Recipes by Chester HastingsPhotography, 2012
Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie KriegerFocus on Health, 2012
Cooking with Chocolate: Essential Recipes and Techniques (Book & DVD) by Frédéric BauBaking and Dessert , 2012
Country Cooking of Italy by Colman AndrewsInternational, 2012
Day of Honey: A Memoir of Food, Love, and War by Annia CiezadloWriting and Literature, 2012
Eleven Madison Park: The Cookbook by Daniel HummCooking from a Professional Point of View, 2012
Extra Virginity: The Sublime and Scandalous World of Olive Oil by Tom MuellerWriting and Literature, 2012
The Food Lover's Guide to Wine by Karen PageReference and Scholarship, 2012
The food of Spain by Claudia RodenInternational, 2012
An Ideal Wine: One Generation's Pursuit of Perfection - and Profit - in California by David DarlingtonBeverage, 2012
The Intolerant Gourmet: Glorious Food without Gluten and Lactose by Barbara KafkaFocus on Health, 2012
Masala Farm: Stories and Recipes from an Uncommon Life in the Country by Suvir SaranAmerican Cooking, 2012
My Family Table: A Passionate Plea for Home Cooking by John BeshGeneral Cooking, 2012
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLaganSingle Subject, 2012
The Oxford Companion to Beer by Garrett OliverBeverage, 2012
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi by Yotam OttolenghiSingle Subject, 2012
Rustica: A Return to Spanish Home Cooking by Frank CamorraPhotography, 2012
The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto KasperGeneral Cooking, 2012
101 Classic Cookbooks: 501 Classic Recipes by THE FALES LIBRARYReference and Scholarship, 2013
Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse GriffithsSingle subject, 2013
The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table by Tracie McMillanWriting and Literature, 2013
Bouchon Bakery by Thomas KellerPhotography, 2013
Burma: Rivers of Flavor by Naomi DuguidInternational, 2013
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine CarrollCooking from a Professional Point of View, 2013
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook by Anne WillanReference and Scholarship, 2013
The Dahlia Bakery Cookbook: Sweetness in Seattle by Tom DouglasBaking and Desserts, 2013
Fire in My Belly: Real Cooking by Kevin GillespieAmerican Cooking, 2013
Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka WongVegetable Focused and Vegetarian, 2013
The Fundamental Techniques of Classic Italian Cuisine by Cesare CasellaCooking from a professional point of view, 2013
Gran Cocina Latina: The Food of Latin America by Maricel E. PresillaInternational, 2013
Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes by Michael NatkinVegetable Focused and Vegetarian, 2013
How to Love Wine: A Memoir and Manifesto by Eric AsimovBeverage, 2013
Inventing Wine: A New History of One of the World's Most Ancient Pleasures by Paul LukacsBeverage, 2013
The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNameeWriting and Literature, 2013
Modern Sauces: Sauce-Making for Everyone by Martha HolmbergSingle Subject, 2013
Modernist Cuisine at Home by Nathan MyhrvoldGeneral Cooking, 2013
Southern Comfort: A New Take on the Recipes We Grew Up With by Allison Vines-RushingAmerican Cooking, 2013
The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara ForteFocus on Health, 2013
Toqué! Les artisans d'une gastronomie québécoise by Laprise NormandPhotography, 2013
True Food: Seasonal, Sustainable, Simple, Pure by Andrew WeilFocus on Health, 2013
What Katie Ate: Recipes and Other Bits and Pieces by Katie Quinn DaviesGeneral Cooking, 2013
The Drunken Botanist: The Plants That Create the World's Greatest Drinks by Amy StewartBeverage, 2014
Feast: Generous Vegetarian Meals for Any Eater and Every Appetite by Sarah CopelandVegetable Focused and Vegetarian, 2014
Fish: 54 Seafood Feasts by Cree LeFavourSingle Subject, 2014
History of Food in 100 Recipes by William SitwellReference and Scholarship, 2014
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor BoetticherSingle Subject, 2014
Lonely Planet A Fork In The Road (Travel Literature) by James OselandWriting and Literature, 2014
I Love New York: Ingredients and Recipes by Daniel HummAmerican Cooking, 2014
Manresa: An Edible Reflection by David KinchCooking from a Professional Point of View, 2014
Mast Brothers Chocolate: A Family Cookbook by Rick MastPhotography, 2014
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century by Helen Zoe VeitReference and Scholarship, 2014
The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste by Jon BonneBeverage, 2014
One Good Dish by David TanisGeneral Cooking, 2014
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some by John CurrenceAmerican Cooking, 2014
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke BarrWriting and Literature, 2014
René Redzepi: A Work in Progress by René RedzepiCooking from a Professional Point of View, 2014
River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-WhittingstallVegetable Focused and Vegetarian, 2014
Sauces & Shapes: Pasta the Italian Way by Oretta Zanini De VitaInternational, 2014
Sweet by Valerie GordonBaking and Dessert, 2014
Tartine Book No. 3 by Chad RobertsonBaking and Dessert, 2014
Try This at Home: Recipes from My Head to Your Plate by Richard BlaisGeneral Cooking, 2014
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark BittmanFocus on Health, 2014
Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less by Ellie KriegerFocus on Health, 2014

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