• kitchen confidential: anthony bourdain
  • medium raw: anthony bourdain
  • simple, fresh southern: matt & ted lee
  • the lee bros. southern cookbook: matt & ted lee
  • smoke & pickles: edward lee
  • the new york times book of wine
  • yes, chef: marcus samuelsson
  • heat: bill buford
  • the american way of eating: tracie macmillan
  • fast food nation: eric schlosser
  • the moosewood collective cookbook
  • ad hoc at home: thomas keller
  • blue trout and black truffles: joseph weschberg
  • momofuku milk bar cookbook: christina tossi
  • food rules: michael pollan
  • essential pepin: jacques pepin
  • what einstein told his cook: robert wolke
  • a guide to modern cooking: auguste escoffier
  • peanut butter rhino: vincent adriani
  • blood, bones, and butter: gabrielle hamilton
  • to the bone: paul liebrandt
  • the book of schmaltz: michael ruhlman
  • the essential scratch and sniff guide to becoming a wine expert: richard betts
  • adventures on the wine route: kermit lynch
  • 40 years of chez panisse: alice waters & friends
  • the art of simple food: alice waters
  • alice waters and chez panisse: thomas mcnamee
  • the new california wine: jon bonne
  • the french laundry cookbook: thomas keller
  • ratio: michael ruhlman
  • The Making of a Chef: michael ruhlman
  • anything that moves-Dana Goodyear
  • provence, 1970: luke barr
  • a year in provence: peter mayle
  • Mastering the Art of French Cooking-julia child
  • the gramercy tavern cookbook-michael anthony
  • Modernist Cuisine at Home
  • Every Grain of Rice
  • How to Cook Everything
  • the virginia house-wife: mary randolph
  • charleston receipts: junior league
  • the taste of country cooking: edna lewis
  • the foxfire book of appalachian cookery: linda garland page
  • southern food: at home, on the road, in history: john eggerton
  • imbibe!: david wondrich
  • land of plenty: fuchsia dunlop
nov 7 2013 ∞
mar 15 2014 +