Book AwardsIACP Cookbook Award finalist

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Titles Covers

Works (272)

Titles	Order
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. Wright	2000
The Spicy Food Lover's Bible: The Ultimate Guide to Buying, Growing, Storing, and Using the Key Ingredients That Give Food Spice with More Than 250 Recipes from Around the World by Dave DeWitt	2006
Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus by Scott Beattie	Wine, Beer and Spirits, 2009
At the Crillon and at Home: Recipes by Jean-Francois Piege by Jean Francois Piege	Chefs & Restaurants, 2009
Baked: New Frontiers in Baking by Matt Lewis	Baking, 2009
The Beer Book by Tim Hampson	Wine, Beer and Spirits, 2009
Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis	American, 2009
Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink by Marcella Rosene	Compilations, 2009
The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef by The Culinary Institute of America	Compilations, 2009
Food Wine Budapest (The Terroir Guides) by Carolyn Banfalvi	Food Reference & Technical, 2009
Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed	American, 2009
Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions by Jacques Torres	Single Subject, 2009
Karen Martini: Cooking at Home by Karen Martini	Food Photography & Styling, 2009
Martin Yan's China by Martin Yan	International, 2009
The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri	Baking, 2009
Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond by Sara Jenkins	International, 2009
On the Line by Eric Ripert	Chefs & Restaurants, 2009
The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson	Health and Special Diet, 2009
Puff: 50 Flaky, Crunchy, Delicious Appetizers, Entrées, and Desserts Made With Puff Pastry by Martha Holmberg	First Book/The Julia Child Award, 2009
Raising Steaks: The Life and Times of American Beef by Betty Fussell	Literary Food Writing, 2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop	Literary Food Writing, 2009
The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper	General, 2009
Techniques of Healthy Cooking by The Culinary Institute of America	Health and Special Diet, 2009
Things Cooks Love: Implements, Ingredients, Recipes by Sur La Table	General, 2009
Under Pressure: Cooking Sous Vide by Thomas Keller	Single Subject, 2009
Yolele! Recipes From the Heart of Senegal by Pierre Thiam	First Book/The Julia Child Award, 2009
Ad Hoc at Home by Thomas Keller	Chefs and Restaurants, 2010
All Cakes Considered by Melissa Gray	Baking: Savory or Sweet, 2010
Appetite City: A Culinary History of New York by William Grimes	Literary Food Writing, 2010
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen	Single Subject, 2010
Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America	Professional Kitchens, 2010
Baking Kids Love by Sur La Table	Children, Youth and Family, 2010
Brazilian Table, The by Yara Roberts	First Book: The Julia Child Award, 2010
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz	Health and Special Diet, 2010
Chocolate: History, Culture, and Heritage by Louis E. Grivetti	Culinary History, 2010
Cooking Light Way to Cook: The Complete Visual Guide to Everyday Cooking by Editors of Cooking Light Magazine	Compilations, 2010
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by David Guas	American, 2010
The Deluxe Food Lover's Companion (Deluxe Edition) by Sharon Tyler Herbst	Food and Beverage Reference/Technical, 2010
The Finest Wines of Champagne: A Guide to the Best Cuvées, Houses, and Growers (The World's Finest Wines) by Michael Edwards	Wine, Beer or Spirits, 2010
Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food by Frank Stitt	Chefs and Restaurants, 2010
From Demon to Darling: A Legal History of Wine in America by Richard Mendelson	Culinary History, 2010
The Fundamental Techniques of Classic Pastry Arts by French Culinary Institute	Food and Beverage Reference/Technical, 2010
Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen by Mollie Katzen	General, 2010
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Dean Rucker	Health and Special Diet, 2010
Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl	Compilations, 2010
Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions by Chris Hastings	Food Photography and Styling, 2010
How To Bake Bread: The Five Families of Bread by Michael Kalanty	Professional Kitchens, 2010
How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis	Chefs and Restaurants, 2010
International Cuisine by The International Culinary Schools at The Art Inst	Professional Kitchens, 2010
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire by Linda Himelstein	Wine, Beer or Spirits, 2010
Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia	Health and Special Diet, 2010
Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn	Children, Youth and Family, 2010
Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo	International, 2010
My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey	Baking: Savory or Sweet, 2010
My New Orleans: The Cookbook by John Besh	American, 2010
New American Table by Marcus Samuelsson	American, 2010
The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite	First Book: The Julia Child Award, 2010
Of Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio	Culinary History, 2010
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana by Donald Link	American, 2010
Rose's Heavenly Cakes by Rose Levy Beranbaum	Baking: Savory or Sweet, 2010
Seasonal Spanish Food by José Pizarro	First Book: The Julia Child Award, 2010
Seven Fires: Grilling the Argentine Way by Francis Mallmann	Single Subject, 2010
The Songs of Sapa: Stories and Recipes from Vietnam by Luke Nguyen	International, 2010
Southern Living Comfort Food: A Delicious Trip Down Memory Lane (Southern Living (Hardcover Oxmoor)) by Editors of Southern Living Magazine	Compilations, 2010
Stephanie Alexander's Kitchen Garden Companion by Stephanie Alexander	General, 2010
The Sweet Life in Paris by David Lebovitz	Literary Food Writing, 2010
Waste: Uncovering the Global Food Scandal by Tristram Stuart	Literary Food Writing, 2010
Why Italians Love to Talk About Food by Elena Kostioukovitch	Food and Beverage Reference/Technical, 2010
Williams-Sonoma Cooking for Friends: Fresh ways to entertain with style by Alison Attenborough	Food Photography and Styling, 2010
Williams-Sonoma Family Meals: Creating Traditions in the Kitchen by Maria Helm Sinskey	General, 2010
World Whiskey by Charles Maclean	Wine, Beer or Spirits, 2010
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman	Culinary History, 2011
The Baby and Toddler Cookbook: Fresh, Homemade Foods for a Healthy Start by Karen Ansel — not in English Common Knowledge	Children, Youth, and Family, 2011
Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful by Barbara Fairchild — not in English Common Knowledge	Baking, 2011
Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits by Jason Wilson — not in English Common Knowledge	Literary Food Writing, 2011
Bottega: Bold Italian Flavors from the Heart of California's Wine Country by Michael Chiarello	Chefs and Restaurants, 2011
Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking by Bruce Bromberg — not in English Common Knowledge	Professional Kitchens, 2011
Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms by Greg A. Marley — not in English Common Knowledge	Culinary History, 2011
Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich by Alice Medrich — not in English Common Knowledge	Single Subject, 2011
Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily by Jessica Theroux	Julia Child Award, 2011
The country cookbook by Belinda Jeffery — not in English Common Knowledge	General, 2011
Essentials of Nutrition for Chefs by Catharine Powers — not in English Common Knowledge	Professional Kitchens, 2011
Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition by Steven Kolpan — not in English Common Knowledge	Wine, Beer, or Spirits, 2011
Fiesta at Rick's: Fabulous Food for Great Times with Friends by Rick Bayless — not in English Common Knowledge	Chefs and Restaurants, 2011
A food lover's pilgrimage to Santiago de Compostela by Dee Nolan — not in English Common Knowledge	Literary Food Writing, 2011
The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman — not in English Common Knowledge	Health and Special Diet, 2011
Forgotten Skills of Cooking by Darina Allen — not in English Common Knowledge	General, 2011
Fried Chicken and Champagne by Lisa Dupar — not in English Common Knowledge	American, 2011
Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce — not in English Common Knowledge	Baking, 2011
Italian Home Cooking: 125 Recipes to Comfort Your Soul by Julia della Croce — not in English Common Knowledge	Children, Youth, and Family, 2011
Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager by Max Mccalman — not in English Common Knowledge	Food and Beverage Reference, 2011
My Calabria: Rustic Family Cooking from Italy's Undiscovered South by Rosetta Costantino — not in English Common Knowledge	International, 2011
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman — not in English Common Knowledge	Food and Beverage Reference, 2011
Seriously Good! Gluten-free Baking: In Association with Coeliac UK by Phil Vickery — not in English Common Knowledge	Health and Special Diet, 2011
The Southern Foodways Alliance Community Cookbook by Southern Foodways Alliance — not in English Common Knowledge	Compilations, 2011
Southern Living 1,001 Ways to Cook Southern: The Ultimate Treasury of Southern Classics by Editors of Southern Living Magazine — not in English Common Knowledge	Compilations, 2011
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young — not in English Common Knowledge	International, 2011
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor by Francois Chartier — not in English Common Knowledge	Wine, Beer, or Spirits, 2011
What I Eat: Around the World in 80 Diets by Peter Menzel	Food Matters, 2011
The Wild Table: Seasonal Foraged Food and Recipes by Connie Green — not in English Common Knowledge	Food Matters, 2011
The Winemaker Cooks: Menus, Parties, and Pairings by Christine Hanna — not in English Common Knowledge	American, 2011
American Flavor by Andrew Carmellini	American, 2012
The Apple Lover's Cookbook by Amy Traverso — not in English Common Knowledge	First Book, 2012
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly	Food and Beverage Reference and Technical, 2012
The Art of Living According to Joe Beef: A Cookbook of Sorts by David McMillan — not in English Common Knowledge	Chefs and Restaurants, 2012
Baking Style: Art Craft Recipes by Lisa Yockelson — not in English Common Knowledge	Baking, 2012
The Best Homemade Baby Food on the Planet: Know What Goes Into Every Bite with More Than 200 of the Most Deliciously Nutritious Homemade Baby Food ... More Than 60 Purees Your Baby Will Love by Karin Knight — not in English Common Knowledge	Children Youth Family, 2012
Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food by Sam Mogannam — not in English Common Knowledge	First Book, 2012
Cooking with Chocolate: Essential Recipes and Techniques by Frédéric Bau	Baking, 2012
The Country Cooking of Italy by Colman Andrews	International, 2012
Dying on the Vine: How Phylloxera Transformed Wine by George D. Gale Jr. — not in English Common Knowledge	Culinary History, 2012
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pepin — not in English Common Knowledge	General, 2012
The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David — not in English Common Knowledge	Children Youth Family, 2012
A Family in Paris: Stories of Food, Life, and Adventure by Jane Paech — not in English Common Knowledge	Culinary Travel, 2012
Fine Cooking in Season: Your Guide to Choosing and Preparing the Season's Best by Fine Cooking Magazine — not in English Common Knowledge	Compilations, 2012
Food Intolerance Management Plan by Sue Shepherd — not in English Common Knowledge	Health Special Diet, 2012
The Food Lover's Guide to Wine by Karen Page	Wine, Beer, and Spirits, 2012
Good Fish: Sustainable Seafood Recipes from the Pacific Coast by Becky Selengut — not in English Common Knowledge	Food Matters, 2012
Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten — not in English Common Knowledge	Chefs and Restaurants, 2012
The Homesick Texan Cookbook by Lisa Fain — not in English Common Knowledge	American, 2012
Illustrated Step-by-Step Baking by Caroline Bretherton — not in English Common Knowledge	Baking, 2012
My Family Table: A Passionate Plea for Home Cooking by John Besh	General, 2012
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan	Single Subject, 2012
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi — not in English Common Knowledge	Single Subject, 2012
The Professional Chef by The Culinary Institute of America — not in English Common Knowledge	Professional Kitchens, 2012
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation by Lou Sackett — not in English Common Knowledge	Professional Kitchens, 2012
Season to Taste: How I Lost My Sense of Smell and Found My Way by Molly Birnbaum	Literary, 2012
Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee — not in English Common Knowledge	International, 2012
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli by Lisa Abend — not in English Common Knowledge	Literary, 2012
The Sweet Life: Diabetes without Boundaries by Sam Talbot — not in English Common Knowledge	Health Special Diet, 2012
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 by Andrew P. Haley — not in English Common Knowledge	Culinary History, 2012
Ultimate Food Journeys (Eyewitness Travel) by DK — not in English Common Knowledge	Culinary Travel, 2012
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr — not in English Common Knowledge	Food and Beverage Reference and Technical, 2012
Wild Flavors: One Chef's Transformative Year Cooking from Eva's Farm by Didi Emmons — not in English Common Knowledge	Food Matters, 2012
The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee	Children Youth and Family, 2015
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin	First Book/The Julia Child Award, 2015
The B.T.C. Old-Fashioned Grocery Cookbook: Recipes and Stories from a Southern Revival by Alexe Van Beuren	American, 2015
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan	Baking: Savory or Sweet, and International, 2015
The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler	Wine Beer and Spirits, 2015
Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes by Jennifer McLagan	Single Subject, 2015
A Boat, a Whale & a Walrus: Menus and Stories by Renee Erickson	Photography, 2015
Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family by Kathleen Flinn	Literary Food Writing, 2015
Cumin, Camels, and Caravans: A Spice Odyssey by Gary Paul Nabhan	Culinary History, 2015
Death & Co: Modern Classic Cocktails, with More than 500 Recipes by David Kaplan	Global Design, 2015
Dessert Divas by Christine Manfield	Photography, 2015
Entree to Judaism for Families: Jewish Cooking and Kitchen Conversations with Children by Tina Wasserman	E-Cookbook, 2015
The Family Cooks: 100 Recipes to Get Your Family Craving Food That's Simple, Tasty, and Incredibly Good for You by Laurie David	Children Youth and Family, 2015
Farm, Fork, Food: A Chef Celebrates Home-Grown Produce by Eric Skokan	American, 2015
Fine Cooking Roasting: Favorite Recipes & Essential Tips for Chicken, Beef, Veggies & More by Editors of Fine Cooking	Compilations, 2015
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours by Alice Medrich	Baking: Savory or Sweet, 2015
Food in the Civil War Era: The North (American Food in History) by Helen Zoe Veit	Culinary History, 2015
French Roots: Two Cooks, Two Countries, and the Beautiful Food along the Way by Jean-Pierre Moulle	First Book/The Julia Child Award, 2015
Good and Cheap: Eat Well on $4/Day by Leanne Brown	Food Matters, 2015
Heritage by Sean Brock	American, and Restaurant, 2015
Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune for Cookies, Bars, Brownies and More by Chicago Tribune Staff	Compilations, 2015
A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson	Photography, 2015
Made In Quebec by Julian Armstrong	Culinary Travel, 2015
MEAT: Everything You Need to Know by Pat LaFrieda	Single Subject, 2015
My Paris Kitchen: Recipes and Stories by David Lebovitz	International, and Literary Food Writing, 2015
North: The New Nordic Cuisine of Iceland by Gunnar Karl Gíslason	International, 2015
Plenty More by Yotam Ottolenghi	Chefs and Restaurants, 2015
Relæ: A Book of Ideas by Christian F. Puglisi	Global Design, 2015
Return to the Rivers by Vikas Khanna	Culinary Travel, 2015
Saveur: The New Classics Cookbook: More than 1,000 of the world's best recipes for today's kitchen by Saveur	General, 2015
School of Fish by Ben Pollinger	General, 2015
The Slanted Door: Modern Vietnamese Food by Charles Phan	Chefs and Restaurants, 2015
The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South by The Editors of Southern Living Magazine	Compilations, 2015
Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits by Lew Bryson	Wine Beer and Spirits, 2015
Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company by Mark Scarbrough	Health and Special Diet, 2015
Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season by Kimberley Hasselbrink	Health and Special Diet, 2015
Windows on the World Complete Wine Course: 30th Anniversary Edition by Kevin Zraly	Wine Beer and Spirits, 2015
Wine: A Tasting Course by Marnie Old	Beverage / Reference / Technical, 2015
The World Atlas of Whisky: More Than 350 Expressions Tasted - More Than 150 Distilleries Explored by Dave Broom	2nd Edition, Beverage / Reference / Technical, 2015
1,000 Foods To Eat Before You Die: A Food Lover's Life List by Mimi Sheraton — not in English Common Knowledge	Culinary Travel, 2016
Atelier Crenn: Metamorphosis of Taste by Dominique Crenn — not in English Common Knowledge	Food Photography & Styling, 2016
Beer Pairing: The Essential Guide from the Pairing Pros by Julia Herz — not in English Common Knowledge	Wine, Beer or Spirits, 2016
Bien Cuit: The Art of Bread by Zachary Golper — not in English Common Knowledge	Baking: Savory or Sweet, 2016
Bistronomy: Recipes from the Best New Paris Bistros by Jane Sigal — not in English Common Knowledge	Chefs & Restaurants, 2016
Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best by Editors of Martha Stewart Living — not in English Common Knowledge	Compilations, 2016
Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!) by Deanna F. Cook — not in English Common Knowledge	Children, Youth & Family, 2016
Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine by Tal Ronnen — not in English Common Knowledge	Chefs & Restaurants, 2016
Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore — not in English Common Knowledge	International, 2016
Einkorn: Recipes for Nature's Original Wheat by Carla Bartolucci — not in English Common Knowledge	Health & Special Diet, 2016
Fire and Ice: Classic Nordic Cooking by Darra Goldstein — not in English Common Knowledge	International, 2016
Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors by Tish Boyle — not in English Common Knowledge	Baking: Savory or Sweet, 2016
Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin	Single Subject, 2016
Gluten-Free Girl American Classics Reinvented by Shauna James Ahern — not in English Common Knowledge	Health & Special Diet, 2016
The Homemade Kitchen: Recipes for Cooking with Pleasure: A Cookbook by Alana Chernila — not in English Common Knowledge	General, 2016
Let's Cook French, A Family Cookbook: Cuisinons Francais, Un livre pour toute la famille by Claudine Pepin — not in English Common Knowledge	Children, Youth & Family, 2016
Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome by Virginia Willis — not in English Common Knowledge	American, 2016
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities by Mark Bittman — not in English Common Knowledge	Compilations, 2016
Molecular Gastronomy: Scientific Cuisine Demystified by José Sánchez — not in English Common Knowledge	Reference & Technical, 2016
New York in a Dozen Dishes by Robert Sietsema — not in English Common Knowledge	Literary or Historical Food Writing, 2016
Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta by Jenn Louis — not in English Common Knowledge	Single Subject, 2016
Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture by Matt Goulding — not in English Common Knowledge	Literary or Historical Food Writing, 2016
Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven Satterfield — not in English Common Knowledge	First Book: Julia Child Award, 2016
Slow Fires: Mastering New Ways to Braise, Roast, and Grill by Justin Smillie — not in English Common Knowledge	General, 2016
Soda Politics: Taking on Big Soda (and Winning) by Dr. Marion Nestle	Food Matters, 2016
Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott — not in English Common Knowledge	American, 2016
Tacos: Recipes and Provocations by Alex Stupak — not in English Common Knowledge	First Book: Julia Child Award, 2016
Tasting Wine and Cheese: An Insider's Guide to Mastering the Principles of Pairing by Adam Centamore — not in English Common Knowledge	Reference & Technical, 2016
The Waste Not, Want Not Cookbook: Save Food, Save Money and Save the Planet by Cinda Chavich — not in English Common Knowledge	Food Matters, 2016
BraveTart: Iconic American Desserts by Stella Parks — not in English Common Knowledge	American, 2018
Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford — not in English Common Knowledge	First Book: Julia Child Award, 2018
Cherry Bombe: The Cookbook by Kerry Diamond — not in English Common Knowledge	Compilations, 2018
Feeding a Family: A Real-Life Plan for Making Dinner Work by Sarah Waldman — not in English Common Knowledge	Children, Youth and Family, 2018
The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles by Adele Yellin — not in English Common Knowledge	Compilations, 2018
Homegrown: Cooking from My New England Roots by Matt Jennings — not in English Common Knowledge	American, 2018
King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan — not in English Common Knowledge	Culinary Travel, 2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat — not in English Common Knowledge	Chefs and Restaurants, 2018
The School Year Survival Cookbook: Healthy Recipes and Sanity-Saving Strategies for Every Family and Every Meal (Even Snacks) by Laura Keogh — not in English Common Knowledge	Children, Youth and Family, 2018
The Sullivan Street Bakery Cookbook by Jim Lahey — not in English Common Knowledge	Baking, 2018
Sweet by Yotam Ottolenghi — not in English Common Knowledge	Baking, 2018
wd~50: The Cookbook by Wylie Dufresne — not in English Common Knowledge	Chefs and Restaurants, 2018
American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations by Anne Byrn — not in English Common Knowledge	Baking, 2019
Baby-Led Feeding: A Natural Way to Raise Happy, Independent Eaters by Jenna Helwig — not in English Common Knowledge	Children, Youth and Family, 2019
Basque Country: A Culinary Journey Through a Food Lover's Paradise by Marti Buckley — not in English Common Knowledge	International, 2019
Bestia: Italian Recipes Created in the Heart of L.A. by Ori Menashe — not in English Common Knowledge	Food Photography and Styling, 2019
Bottom of the Pot: Persian Recipes and Stories by Naz Deravian — not in English Common Knowledge	General, 2019
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine by Edward Lee — not in English Common Knowledge	Literary Food Writing, 2019
Chasing the Gator: Isaac Toups and the New Cajun Cooking by Isaac Toups — not in English Common Knowledge	First Book: Julia Child Award, 2019
Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South by Von Diaz — not in English Common Knowledge	Literary Food Writing, 2019
The Complete Diabetes Cookbook by America's Test Kitchen — not in English Common Knowledge	Health and Special Diet, 2019
The Complete Indian Instant Pot Cookbook: 130 Traditional and Modern Recipes by Ram Chandra. — not in English Common Knowledge	Single Subject, 2019
The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School by Marjorie Taylor — not in English Common Knowledge	Culinary Travel, 2019
Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals by Lindsay-Jean Hard — not in English Common Knowledge	Food Matters, 2019
Eat a Little Better: Great Flavor, Good Health, Better World by Sam Kass — not in English Common Knowledge	Food Matters, 2019
Everyday Dorie: The Way I Cook by Dorie Greenspan — not in English Common Knowledge	American, 2019
Feast: Food of the Islamic World by Anissa Helou — not in English Common Knowledge	General, 2019
Feed Your People: Big-Batch, Big-Hearted Cooking and Recipes to Gather Around by Leslie Jonath — not in English Common Knowledge	Compilations, 2019
First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen by Eva Kosmas Flores — not in English Common Knowledge	American, 2019
Gnocchi solo gnocchi : a comprehensive tribute to Italy's other favorite first course by Christine Y. Hickman — not in English Common Knowledge	Self Published, 2019
The Great Minnesota Cookie Book: Award-Winning Recipes from the Star Tribune's Holiday Cookie Contest by Lee Svitak Dean — not in English Common Knowledge	Compilations, 2019
Julep: Southern Cocktails Refashioned by Alba Huerta — not in English Common Knowledge	Wine, Beer and Spirits, 2019
Mead: The Libations, Legends, and Lore of History's Oldest Drink by Fred Minnick — not in English Common Knowledge	Wine, Beer and Spirits, 2019
The Noma Guide to Fermentation (Foundations of Flavor) by Rene Redzepi — not in English Common Knowledge	Chefs and Restaurants, 2019
Northern Hospitality with The Portland Hunt Alpine Club: A Celebration of Cocktails, Cooking, and Coming Together by Andrew Volk — not in English Common Knowledge	Wine, Beer and Spirits, 2019
Porto: Stories from Portugal’s Historic Bolhão Market by Gabriella Opaz — not in English Common Knowledge	Culinary Travel, 2019
Run Fast. Cook Fast. Eat Slow.: Quick-Fix Recipes for Hangry Athletes by Shalane Flanagan — not in English Common Knowledge	Health and Special Diet, 2019
Season: Big Flavors, Beautiful Food by Nik Sharma	First Book: Julia Child Award, 2019
Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski — not in English Common Knowledge	Baking, 2019
Skinnytaste One & Done by Gina Homolka — not in English Common Knowledge	Health and Special Diet, 2019
Solo: A Modern Cookbook for a Party of One by Anita Lo — not in English Common Knowledge	Single Subject, 2019
The Taco Tuesday Cookbook: 52 Tasty Taco Recipes to Make Every Week the Best Ever by Laura Fuentes — not in English Common Knowledge	Children, Youth and Family, 2019
Untamed Mushrooms: From Field to Table by Michael Karns — not in English Common Knowledge	Food Photography and Styling, 2019
The Wickaninnish Cookbook: Rustic Elegance on Nature's Edge by Wickaninnish Inn — not in English Common Knowledge	Chefs and Restaurants, 2019
All About Dinner: Simple Meals, Expert Advice by Molly Stevens — not in English Common Knowledge	General, 2020
Aloha Kitchen: Recipes from Hawai'i [A Cookbook] by Alana Kysar — not in English Common Knowledge	General, 2020
American Sfoglino: A Master Class in Handmade Pasta by Evan Funke — not in English Common Knowledge	Food Photography & Styling, 2020
Butcher and Beast: Mastering the Art of Meat: A Cookbook by Angie Mar — not in English Common Knowledge	Chefs & Restaurants, 2020
The Complete Baby and Toddler Cookbook: The Very Best Purees, Finger Foods, and Toddler Meals for Happy Families by America's Test Kitchen Kids — not in English Common Knowledge	Children, Youth & Family, 2020
Cooking Class Global Feast!: 44 Recipes That Celebrate the World's Cultures by Deanna F. Cook — not in English Common Knowledge	Children, Youth & Family, 2020
Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer by Bren Smith	2020
Food Artisans of Japan: Recipes and stories by Nancy Singleton Hachisu — not in English Common Knowledge	Culinary Travel, 2020
Japanese Pickled Vegetables: 130 Homestyle Recipes for Brined and Fermented Pickles, Relishes and Chutneys by Machiko Tateno — not in English Common Knowledge	Health and Nutrition, 2020
The Martini Cocktail: A Meditation on the World's Greatest Drink, with Recipes by Robert Simonson — not in English Common Knowledge	Wine, Beer or Spirits, 2020
Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever — not in English Common Knowledge	Baking, 2020
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans by Kirsten K. Shockey — not in English Common Knowledge	Single Subject, 2020
My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela Cámara — not in English Common Knowledge	Julia Child First Book Award, 2020
The New Orleans Kitchen: Classic Recipes and Modern Techniques for an Unrivaled Cuisine: A Cookbook by Justin Devillier — not in English Common Knowledge	American, 2020
The New Pie: Modern Techniques for the Classic American Dessert by Chris Taylor — not in English Common Knowledge	Baking, 2020
Notes from a Young Black Chef: A Memoir by Kwame Onwuachi	Literary or Historical Food Writing, 2020
Nothing Fancy: Unfussy Food for Having People Over by Alison Roman	Food Photography & Styling, 2020
Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook by Adeena Sussman — not in English Common Knowledge	Culinary Travel, 2020
Salt & Time: Recipes from a Russian kitchen by Alissa Timoshkina — not in English Common Knowledge	Julia Child First Book Award, 2020
Shuk: From Market to Table, the Heart of Israeli Home Cooking by Einat Admony — not in English Common Knowledge	International, 2020
Signature Dishes That Matter by Christine Muhlke — not in English Common Knowledge	Literary or Historical Food Writing, 2020
South: Essential Recipes and New Explorations by Sean Brock — not in English Common Knowledge	American, 2020
Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors by Andrea Nguyen — not in English Common Knowledge	International, 2020
We Are La Cocina: Recipes in Pursuit of the American Dream by Caleb Zigas — not in English Common Knowledge	Food Issues & Matters, 2020
Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet by Ellie Krieger — not in English Common Knowledge	Health and Nutrition, 2020
Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles	Chefs & Restaurants, 2020

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