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• Herbs and Spices: A Guide to Culinary Seasoning by Waverley Root
• Eat These Words: A Delicious Collection of Fat-Free Food for Thought by Michael Cader
• The United States of Arugula: How We Became a Gourmet Nation by David Kamp
• The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine by Paula Wolfert
• The Shaker Cookbook by Caroline B. Piercy
• Caviar: The Strange History and Uncertain Future of the World's Most Coveted Delicacy by Inga Saffron
• Ma Cuisine by Auguste Escoffier
• The Physiology of Taste or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin
• Salt: A World History by Mark Kurlansky
• The Gourmet Cookbook, Vol. 1 by Gourmet Magazine Staff
• Peggy Cole's Country Cottage Companion by Peggy Cole
• Old Timey Receipts from Appomattox - The Heart of Virginia
• A Guide to Typical Vietnamese Cooking by Nguyen Ngoe Tu
• Cooking With Vegetables by Ngoc Thuy
• Mrs. Ma's Chinese Cookbook Cook Book
• Herbs & Cooking
• Herb Cook Book
• Craig Claiborne's: A Memoir with Recipes a Feast Made for Laughter by Craig Claiborne
• Alaska Seafood: Sustainability in Plain English by N/A
• Cheese Varieties and Descriptions by George Sanders

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