- 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 +
mar 15 2014 +