1,000 Food Art and Styling Ideas: Mouthwatering Food Presentations From Chefs, Photographers, and Bloggers From Around the Globe (Bendersky, Ari)

100 Classic Cocktails (Moore, Sean)

100 Jams, Jellies, Preserves & Pickles: Recipes and Techniques for Preserving Fruits and Vegetables (Nicol, Gloria)

101 Recipes for Making Cheese: Everything You Need to Know Explained Simply (Back-To-Basics Cooking) (Martin, Cynthia)

101 Recipes for Making Wild Wines at Home (Peragrine, John N.)

The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. (Solmonson, David)

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents (CRC Press)

A Curious Harvest: The Practical Art of Cooking Everything (Thaler, Maximus)

A Feast of Ice and Fire (Chelsea Monroe-Cassel)

A History of Beer and Brewing (Hornsey, Ian S.)

A Salad for All Seasons (Eastwood, Harry)

Alcohol-Free Beverages (Eding, June)

Amazing Food Hacks (Wang, Peggy)

America The Great Cookbook (Yonan, Joe)

America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (American Pie Council)

The America's Test Kitchen DIY Cookbook (The Editors At America's Test Kitchen)

Amuse-Bouche (Tramonto, Rick)

An Invitation to Indian Cooking (Jaffrey, Madhur)

The Arabian Cookbook (Choueiry, Ramzi)

The Art of Dips & Sauces (Stevens, J.R.)

The Art of Eating Cookbook: Essential Recipes From the First 25 Years (Behr, Edward)

The Art of Flavor (Patterson, Daniel)

The Art of Peruvian Cuisine (Custer, Tony)

The Art of Simple Food (Waters, Alice L.)

The Art of Simple Food II (Waters, Alice L.)

Artisan Bread in Five Minutes a Day (Hertzberg, Jeff)

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Nguyen, Andrea)

At Home With Madhur Jaffrey: Simple, Delectable Dishes From India, Pakistan, Bangladesh, and Sri Lanka (Jaffrey, Madhur)

Authentic Mexican 20th Anniversary Ed: Regional Cooking From the Heart of Mexico (Bayless, Rick)

Baker's Manual (Amendola, Joseph)

Baking Heirloom Artisan Bread (Theriault, William)

The Banh Mi Handbook (Nguyen, Andrea)

Bar Book (Morgenthaler, Jeffrey)

The Bartender's Bible: 1001 Mixed Drinks (Regan, Gary)

The Beginner's Guide to Cheese Making: Easy Recipes and Lessons to Make Your Own Handcrafted Cheeses (Santogade, Elena R.)

The Beginner's Guide to Preserving Food at Home (Chadwick, Janet)

The Best Pasta Sauces (Micol Negrin)

The Best Pasta Sauces: Favorite Regional Italian Recipes (Negrin, Micol)

The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences With the Underbelly of the Pig (Pearsall, Jennifer)

The Big Book of Desserts and Pastries (Karlsson, Claes)

Biscuits (Ellis, Belinda)

Bitters (Parsons, Brad Thomas)

The Book of Cheese (Thorpe, Liz)

Bread Illustrated (America's Test Kitchen)

Bread Revolution (Reinhart, Peter)

Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them (Hieronymus, Stan)

Brewing: Science and Practice (Briggs, Dennis E.)

Building Homebrew Equipment (Lutzen, Karl F.)

Butchering, Processing, and Preservation of Meat (Ashbrook, Frank Getz)

Cake Balls: Amazingly Delicious Bite-Size Treats (Ankeny, Robin)

Charcuterie (Ruhlman, Michael)

Cheese and Microbes (Donnelly, Catherine W.)

Chemistry of Spices (Parthasarathy, V. A.)

Chez Panisse Vegetables (Waters, Alice L.)

Chocolate Chip Cookies : Dozens of Recipes for Reinterpreted Favorites (9781452129518) (Jones, Carey; Lenzi, Robyn; Achilleos, Antonis (PHT))

The Classic Cocktail Bible (Spruce)

Cocktail Codex: Fundamentals, Formulas, Evolutions (Day, Alex)

Comfort Food Makeovers: All Your Favorites Made Lighter (Editors At America's Test Kitchen)

The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat) (Hasheider, Philip)

The Complete Book of Dutch Oven Cooking (Fears, Wayne J.)

The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking (DeWitt, Dave)

The Complete Joy of Homebrewing (Papazian, Charlie)

The Cook's Book of Intense Flavors (Krause, Robert)

The Cook's Illustrated Cookbook (The Editors At America's Test Kitchen)

The Cook's Illustrated How-to-Cook Library (The Editors At America's Test Kitchen)

Cooking for Two 2013 (The Editors At America's Test Kitchen)

Cooking in Europe, 1650-1850 (Day, Ivan P.)

Cooking with Fire (Marcoux, Paula)

The Cook’s Illustrated Meat Book (The Editors At America's Test Kitchen)

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, With 500 Recipes (DeGroff, Dale)

Creative Cooking for One or Two (Lawrence, Marie W.)

The Cuban Table (Pelaez, Ana Sofia)

Culinary Birds (Ash, John)

Cumin, Camels, and Caravans: A Spice Odyssey (Nabhan, Gary Paul)

Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats! (Thibeault, Bridget)

Curry Nation (Jaffrey, Madhur)

Dehydrating Food: A Beginner's Guide (Bills, Jay)

Do You Know the Muffin Pan?: 100 Fun, Easy-To-Make Muffin Pan Meals (Fazio, Amy)

Donuts (Graham, Vicky)

Doughnuts: Delicious Recipes for Finger-Licking Treats (Miles, Hannah)

Dry: Non-Alcoholic Cocktails, Cordials and Clever Concoctions (Liardet, Clare)

Dumplings All Day Wong (Wong, Lee Anne)

Egg (Ruhlman, Michael)

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (Ruhlman, Michael)

Empanadas - The Most Delicious Empanada Recipes Collection (Cicero, Karen)

The Essential Cocktail: The Art of Mixing Perfect Drinks (DeGroff, Dale)

The Essential Cuisines of Mexico (Kennedy, Diana)

Essentials of Classic Italian Cooking (Hazan, Marcella)

Essentials of Cooking (Peterson, James)

The Everyday Baker: Essential Techniques and Recipes for Foolproof Baking (Dodge, Abigail Johnson)

Everyday Cheesemaking (Blume, K. Ruby)

The Everyday Fermentation Handbook (Byers, Branden)

The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers, 300 Tasty, Tempting Thai Dishes You Can Make at Home (Kotylo, Jennifer Malott)

Extreme Brewing (Calagione, Sam)

Feta & Related Cheeses (Ellis Horwood Series in Food Science & Technology) (Robinson, R. K.)

Flavor Flours (Medrich, Alice)

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (Briscione, James)

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook (Segnit, Niki)

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] (Forkish, Ken)

Flour and Water (McNaughton, Thomas)

Foolproof Preserving: A Guide for Making Jams, Jellies, Pickles, Condiments, and More (America's Test Kitchen)

Gastronomy of Italy (Conte, Anna Del)

Geek Sweets (Burgesse, Jenny)

Getting Started with Sourdough (Kauffman, Tom)

The Gourmet's Guide to Cooking with Liquors and Spirits (Ridgaway, Dwayne)

Great British Cooking (Garmey, Jane)

The Great Lobster Cookbook (Pettit, Matt Dean)

Handbook of Fermented Meat and Poultry (Toldrá, Fidel)

Handbook of Spices, Seasonings, and Flavorings, Second Edition (Raghavan, Susheela)

Heroes' Feast (Dungeons & Dragons): The Official D&D Cookbook (Newman, Kyle)

Home Butchering Handbook: A Living Free Guide (Living Free Guides) (Waldron, Jamie)

Home Cheese Making: Recipes for 75 Homemade Cheeses (Carroll, Ricki)

The Home Distilling and Infusing Handbook (Teacher, Matthew)

Home Production of Quality Meats and Sausages (Marianski, Stanley)

Home Sausage Making (Reavis, Charles G.)

Homestyle Malay Cooking (Jelani, Rohani)

Hooch (Meyer, Scott)

How to Bake Everything (Bittman, Mark)

How to Braise Everything (Kitchen, America's Test)

How to Brew (Palmer, John)

How to Cook Everything (Completely Revised 10th Anniversary Edition) (Bittman, Mark)

How to Cook Everything Christmas (Bittman, Mark)

How to Cook Everything Fast: A Better Way to Cook Great Food (Bittman, Mark)

How to Cook Everything Thanksgiving (Bittman, Mark)

How to Cook Everything the Basics (Bittman, Mark)

How to Roast Everything (America's Test Kitchen)

The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish (Hasheider, Philip)

I'm Just Here for the Food: Version 2.0 (Brown, Alton)

IPA (Steele, Mitch)

The Illustrated Step-By-Step Cook: More Than 300 Updated Recipes From DK's Classic Look & Cook Series (Dorling Kindersley, Inc.)

Imbibe! (Wondrich, David)

In Search of the Perfect Loaf (Fromartz, Samuel)

In the Charcuterie (Boetticher, Taylor)

Indian Cooking Unfolded (Iyer, Raghavan)

Indian for Everyone: The Home Cook's Guide to Traditional Favorites (Singla, Anupy)

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Nguyen, Andrea)

Japanese Soul Cooking (Ono, Tadashi)

The Joy of Cheesemaking (Farnham, Jody)

The Joy of Jams, Jellies, & Other Sweet Preserves (Ziedrich, Linda)

Julia's Kitchen Wisdom (Child, Julia)

Just Add Sauce (America's Test Kitchen)

Keep Calm and Make Cheese (Webber, Gavin)

Kitchen Mysteries: Revealing the Science of Cooking (This, Hervé)

Kitchen Secrets (Blanc, Raymond)

Knife Skills (Collins, Bill)

The Language of Food: A Linguist Reads the Menu (Jurafsky, Dan)

Learn to Cook: A Down and Dirty Guide to Cooking (For People Who Never Learned How) (Johnson, Hilah)

Luscious Liqueurs (Rathbun, A. J.)

Luscious Pudding (Humphreys, Daniel)

MEAT (LaFrieda, Pat)

The Magic of Mini Pies (Gehring, Abigail R.)

Maine Classics: More Than 150 Delicious Recipes From Down East (Gaier, Mark)

Maison Kayser’s: French Pastry Workshop (Kayser, Eric)

Make Ahead Meals (Bradley, Maggie)

Make It Ahead: A Barefoot Contessa Cookbook (Garten, Ina)

The Make-Ahead Cook (The Editors At America's Test Kitchen)

Making Artisan Cheese (Smith, Tim)

Making Chocolate: From Bean to Bar to S'more (Chocolate, Dandelion)

Making Quick Breads (Karoff, Barbara)

Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More (Gulling, Rich)

Marinades, Rubs, Brines, Cures and Glazes (Tarantino, Jim)

Mark Bittman's Kitchen Express: 404 Inspired Seasonal Dishes You Can Make in 20 Minutes or Less (Bittman, Mark)

Mark Bittman's Kitchen Matrix (Bittman, Mark)

Mark Bittman's Quick and Easy Recipes from the New York Times (Bittman, Mark)

Mason Jar Lunches (Harlan, Jessica)

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers (Caldwell, Gianaclis)

Mastering Homebrew: The Complete Guide to Brewing Delicious Beer (Mosher, Randy)

Mastering the Art of French Cooking (Child, Julia)

Mastering the Art of French Cooking, Volume 2 (Child, Julia)

Mastering the Craft of Making Sausage (Anderson, Warren R.)

Mastering the Craft of Smoking Food (Anderson, Warren R.)

Meals in a Jar (Languille, Julie)

The Meat Lover's Meatless Cookbook (O'Donnel, Kim)

Methods of Modern Homebrewing (Colby, Chris)

Mexican Everyday (Bayless, Rick)

The Missing Ingredient (Linford, Jenny)

Modern Sauces: More Than 150 Recipes for Every Cook, Every Day (Holmberg, Martha)

Modernist Cuisine Volume 1: History and Fundamentals (Myhrvold, Nathan)

Modernist Cuisine Volume 2: Techniques and Equipment (Myhrvold, Nathan)

Modernist Cuisine Volume 3: Animals and Plants (Myhrvold, Nathan)

Modernist Cuisine Volume 4: Ingredients and Preparations (Myhrvold, Nathan)

Modernist Cuisine Volume 5: Plated-Dish Recipes (Myhrvold, Nathan)

Mrs. Chiang's Szechwan Cookbook (Schrecker, Ellen)

My Great Indian Cookbook (Vikas Khanna)

My Kitchen Table: 100 Weeknight Curries (Jaffrey, Madhur)

The New Charcuterie Cookbook (Bissonnette, Jamie)

The New Portuguese Table: Exciting Flavors From Europe's Western Coast (Leite, David)

New Thanksgiving Table (Morgan, Diane)

Noodle Soup: Recipes, Techniques, Obsession (Albala, Ken)

Oak Composition and Maturation Influence (Unknown)

On Boards: Simple & Inspiring Recipe Ideas to Share at Every Gathering (Bolton, Lisa Dawn)

On Food and Cooking (McGee, Harold)

On Food and Cooking: The Science and Lore of the Kitchen (McGee, Harold)

The One-Bottle Cocktail (Hoffman, Maggie)

One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less! (Lucero, Claudia)

Our Irish Grannies' Recipes (Purcell, Eoin)

Party Food (Naumann)

Pasta Reinvented (Bretherton, Caroline)

Pasta Revolution (Editors At America's Test Kitchen)

Pastry (Bertinet, Richard)

The Pastry Queen: Royally Good Recipes From the Texas Hill Country's Rather Sweet Bakery and Cafe (Rather, Rebecca)

The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes (The Editors At America's Test Kitchen)

The Perfect Meal: The Multisensory Science of Food and Dining (Spence, Charles)

Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads (Reinhart, Peter)

The Pie and Pastry Bible (Beranbaum, Rose Levy)

Pies and Mini Pies (Scott, Bonnie)

The Pleasures of Cooking for One (Jones, Judith)

Pleyn Delit (Butler, Sharon)

Postmodern Winemaking (Smith, Clark)

Practical Food Smoking (Walker, Kate)

Prep School: How to Improve Your Kitchen Skills and Cooking Techniques (DeWan, James P.)

Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking, and Pickling (Weingarten, Matthew)

Primal Cuts: Cooking With America's Best Butchers (Guggiana, Marissa)

Project Extreme Brewing (Calagione, Sam)

Queso!: Regional Recipes for the World's Favorite Chile-Cheese Dip (Fain, Lisa)

Radical Brewing (Mosher, Randy)

Rasika: Flavors of India (Bajaj, Ashok)

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman, Michael)

The Reach of a Chef: Beyond the Kitchen (Ruhlman, Michael)

Real Flavours: The Handbook of Gourmet and Deli Ingredients (Christian, Glynn)

Rick Stein's Spain: 140 New Recipes Inspired by My Journey Off the Beaten Track (Stein, Rick)

Ruhlman's How to Braise (Ruhlman, Michael)

Ruhlman's How to Roast (Ruhlman, Michael)

Ruhlman's Twenty: 20 Techniques, 200 Recipes, a Cook's Manifesto (Ruhlman, Michael)

Salted: A Manifesto on the World's Most Essential Mineral, With Recipes (Bitterman, Mark)

Salumi: The Craft of Italian Dry Curing (Ruhlman, Michael)

The Sausage-Making Cookbook (Predika, Jerry)

The Science of the Oven (This, Hervé)

Sear, Sauce, and Serve (Rosenfeld, Tony)

The Seasonal Cocktail Companion (Savarino, Maggie)

The Six-Ingredient Solution: How to Coax More Flavor From Fewer Ingredients (Editors At America's Test Kitchen)

Snow's Kitchenalia: How Everything Works (Snow, Alan)

Solo: A Modern Cookbook for a Party of One (Lo, Anita)

The Soul of a Chef: The Journey Toward Perfection (Ruhlman, Michael)

Sous Vide BBQ (Mrvich, Greg)

The Spicy Vegetarian Cookbook (Media, Adams)

Step by Step Moroccan Cooking (Konemann)

Stuff Every Cook Should Know (Manning, Joy)

Stuff Every Wine Snob Should Know (Monosoff, Melissa)

Sweet: Desserts From London's Ottolenghi (Ottolenghi, Yotam)

Tanjia Marrakchia (Lenderking, E. P.)

Thai Street Food (Thompson, David)

Twelve Recipes (Peternell, Cal)

Under the Shade of Olive Trees: Recipes From Jerusalem to Marrakech and Beyond (Tol, Merijn)

Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (Nguyen, Andrea)

Vinaigrettes & Other Dressings (Reese, Peter)

Whisky: The Manual (Broom, Dave)

The Wine Bible (MacNeil, Karen)

The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service (The International Culinary Schools At The Art Institutes)