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• Das Gourmet- Handbuch by Udo Pini
• Madhur Jaffrey's Ultimate Curry Bible by Madhur Jaffrey
• How to Eat: The Pleasures and Principles of Good Food by Nigella Lawson
• The Pickle Jar: Recipes for Making and Using Pickles and Ferments by Nick Vadasz
• Medical Cuisine - Gesunder Darm by Johann Lafer
• Käseglück by Marlene Kelnreiter
• Baking next level mit Roggen: Perfektes Brot mit Roggensauerteig by Dietmar Kappl
• Astrapi POCHE by Bayard
• Preserving: Pickling, fermenting, freezing, drying, curing and canning by Katie Caldesi
• Eat Like a Girl: 100+ Delicious Recipes to Balance Hormones, Boost Energy, and Burn Fat by Mindy Pelz
• Sofra: Lebanese Recipes to Share by Karima Hazim
• The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan (The art and science of baking ANY recipe) by Katarina Cermelj
• DIJON ET SA MOUTARDE by Christian Poyer
• Sift: The Elements of Great Baking by Nicola Lamb
• School of Taste veggie: Meine kleine Schule der Aromen in 50 einfachen vegetarischen Rezepten – Schritt für Schritt zu wahren Geschmackserlebnissen by Tobias Henrichs
• Pasta Masterclass: Das Pasta-Kochbuch von „The Pasta Man“ Mateo Zielonka mit Anleitungen für 30 Nudelsorten und 40 leckeren Rezepten. by Mateo Zielonka
• Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma
• Medical Cuisine: Mit Genuss heilen und vorbeugen by Johann Lafer
• Borough Market: The Knowledge: Produce – Skills – Recipes by Angela Clutton
• Kochbuch: Schottland. Von Arran bis in die Highlands. Eine Liebeserklärung in 50 Rezepten. by Petra Milde

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