- Alison Roman: Nothing fancy
- Cheryl Day's Treasury of southern baking
- Claire Saffitz: Dessert person
- Dianne Seed: The top 100 pasta sauces
- Frankie Gaw: First generation
- Fuchsia Dunlop: The food of Sichuan
- Harald Osa & Gudrun Ulltveit: Norsk mat gjennom tidene
- Isa Chandra Moskowitz & Terry Hope Romero: Veganomicon
- Jan Robin Ektvedt: Asiatisk - en kokebok
- J. Kenji López-Alt: The Food Lab
- Joudie Kala: Baladi
- Kurt Maitland: Drink
- Maangchi's Big Book of Korean Cooking
- Marie Thrane: Middag for 25 kroner
- Mari Hult: Sykt billig
- Martine Sletmoen: Skillebekk surdeig
- Maxine Clark: Smaken av Toscana
- Mia Frogner: Grønnere!
- Mia Frogner: Mer enn mett
- Molly Baz: Cook this book
- Najmieh Batmanglij: Food of life - Ancient Persian and modern Iranian cooking and ceremonies
- Olia Hercules: Mamushka
- Olia Hercules: Kaukasis
- Olia Hercules: Summer kitchens
- Priya Krishna: Indian-ish
- Robin Ha: Cook Korean!
- Sabrina Ghayour: Persiana
- Sabrina Ghayour: Bazaar
- Samin Nosrat: Salt, fat, acid, heat
- Sedir Ajeenah: Sedir - processen
- Tom Victor Gausdal: Kokkelære - Den store kokeboka
- Tom Victor Gausdal & Stian Floer: Grønnsakskokeboka
- Vicky Bennison: Pasta grannies - The secrets of Italy's best home cooks
nov 8 2011 ∞
jan 22 2025 +
jan 22 2025 +