| Títulos | Ordem |
| Baking with Julia: Savor the Joys of Baking with America's Best Bakers por Dorie Greenspan | |
| Cheese Primer por Steven Jenkins | |
| Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World por Richard Sax | |
| Country Inn: The Best of Casual Country Cooking por George Mahaffey | Best Chef: Southwest |
| Entertaining on The Run por Marlene Sorosky | |
| The Flavors of Olive Oil: A Tasting Guide and Cookbook por Deborah Krasner | |
| Food Politics: How the Food Industry Influences Nutrition, and Health por Marion Nestle | Literature |
| The Living Heart Cookbook: Gourmet Low-Fat Recipes from Chez Eddy : Previously Published As the Chez Eddy Living Heart Cookbook por Antonio M. Gotto | Best Book Winner |
| Mustards Grill Napa Valley Cookbook por Cindy Pawlcyn | |
| Nathalie Dupree's Southern Memories: Recipes and Reminiscences por Nathalie Dupree | |
| The Oxford Companion to Wine por Jancis Robinson | |
| The Splendid Grain por Rebecca Wood | |
| La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen por Giovanna Tornabene | "Best Italian Cookbook", 1996 |
| High-Flavor, Low-Fat Vegetarian Cooking por Steven Raichlen | Best Vegetarian Cookbook, 1996 |
| Cod: A Biography of the Fish That Changed the World por Mark Kurlansky | Writing on Food, Winner, 1998 |
| Cookwise: The Secrets of Cooking Revealed por Shirley O. Corriher | Reference & Technique, 1998 |
| The Bread Bible: 300 Favorite Recipes por Beth Hensperger | 2000 |
| A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes por Clifford A. Wright | KitchenAid Cookbook of the Year, 2000 |
| Mexico One Plate At A Time por Rick Bayless | 2001 |
| The Modern Vegetarian Kitchen por Peter Berley | Vegetarian, 2001 |
| Back to the Table: The Reunion of Food and Family por Art Smith | 2002 |
| The Last Days of Haute Cuisine: The Coming of Age of American Restaurants por Patric Kuh | Writing on Food, 2002 |
| I’m Just Here for the Food: Food + Heat = Cooking por Alton Brown | Reference, 2003 |
| The Secrets of Baking: Simple Techniques for Sophisticated Desserts por Sherry Yard | 2003 |
| The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant por Judy Rodgers | Cookbook of the Year, 2003 |
| The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook por King Arthur Flour | KitchenAid Cookbook of the Year, 2004 |
| All About Braising: The Art of Uncomplicated Cooking por Molly Stevens | Single Subject, 2005 |
| A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World por Maggie Glezer | Baking and Desserts, 2005 |
| Bouchon por Thomas Keller | Photography, 2005 |
| Foods of the Americas: Native Recipes and Traditions por Fernando Divina | Food of the Americas, 2005 |
| The Great Scandinavian Baking Book por Beatrice A. Ojakangas | Cookbook Hall of Fame, 2005 |
| John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher por John T. Ash | Cooking from a Professional Point of View, 2005 |
| Last Chance to Eat: The Fate of Taste in a Fast Food World por Gina Mallet | Writing on Food, 2005 |
| The New Mayo Clinic Cookbook: Eating Well for Better Health por Donald D. Hensrud | Focus on Health, 2005 |
| Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World por Gil Marks | Vegetarian, 2005 |
| On Food and Cooking: The Science and Lore of the Kitchen por Harold McGee | Reference, 2005 |
| The Provence Cookbook por Patricia Wells | International, 2005 |
| Rick Stein's Complete Seafood por Rick Stein | Cookbook of the Year, 2005 |
| Scotch Whisky (Pitkin Guides) por Charles Maclean | Wine and Spirits, 2005 |
| Serena, Food & Stories: Feeding Friends Every Hour of the Day por Serena Bass | Entertaining and Special Occasions, 2005 |
| Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining por Joanne Weir | General, 2005 |
| Bones: Recipes, History, and Lore por Jennifer McLagan | Single Subject, 2006 |
| Cheese: A Connoisseur's Guide to the World's Best por Max Mccalman | Reference, 2006 |
| The Cook's Book por Jill Norman | General, 2006 |
| Dough: Simple Contemporary Breads por Richard Bertinet | Baking and Dessert, 2006 |
| Hungry Planet: What the World Eats por Peter Menzel | Writing on Food, 2006 |
| An Invitation to Indian Cooking por Madhur Jaffrey | Cookbook Hall of Fame, 2006 |
| Molto Italiano: 327 Simple Italian Recipes to Cook at Home por Mario Batali | International, 2006 |
| The New American Cooking por Joan Nathan | Food of the Americas, 2006 |
| Nobu Now por Nobuyuki Matsuhisa | Photography, 2006 |
| Simple Soirées: seasonal menus for sensational dinner parties por Peggy Knickerbocker | Entertaining and Special Occasions, 2006 |
| Spices of Life: Simple and Delicious Recipes for Great Health por Nina Simonds | Healthy Focus, 2006 |
| Sunday Suppers at Lucques: Seasonal Recipes from Market to Table por Suzanne Goin | Cooking from a Professional Point of View, 2006 |
| Whiskey: The Definitive World Guide por Michael Jackson | Wine and Spirits, 2006 |
| Baking: From My Home to Yours por Dorie Greenspan | Baking and Dessert, 2007 |
| The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry por Cheryl Alters Jamison | Entertaining, 2007 |
| Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia por James Oseland | Asian Cooking, 2007 |
| Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate por John Scharffenberger | Single Subject, 2007 |
| Grand Livre De Cuisine por Alain Ducasse | Cooking from a Professional Point of View, 2007 |
| The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners por Matt Lee | Food of the Americas, 2007 |
| Michael Mina: The Cookbook por Michael Mina | Photography, 2007 |
| The Moosewood Cookbook por Mollie Katzen | Cookbook Hall of Fame, 2007 |
| The New Moosewood Cookbook por Mollie Katzen | Cookbook Hall of Fame, 2007 |
| The Omnivore's Dilemma: A Natural History of Four Meals por Michael Pollan | Writing on Food, 2007 |
| Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo por Alan Tardi | Wine and Spirits, 2007 |
| The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa por Marcus Samuelsson | International, 2007 |
| Tasty: Get Great Food on the Table Every Day por Roy Finamore | General, 2007 |
| What to Eat por Marion Nestle | Reference, 2007 |
| Whole Grains: every day, every way por Lorna Sass | Healthy Focus, 2007 |
| Animal, Vegetable, Miracle: A Year of Food Life por Barbara Kingsolver | Writing on Food, 2008 |
| Cooking por James Peterson | General, 2008 |
| The Country Cooking of France por Anne Willan | International, 2008 |
| Couscous and Other Good Food from Morocco por Paula Wolfert | Cookbook Hall of Fame, 2008 |
| Dish Entertains: Everyday Simple to Special Occasions por Trish Magwood | Entertaining, 2008 |
| The EatingWell Diet: Introducing the VTrim Weight-Loss Program por Jean Harvey-Berino | Healthy Focus, 2008 |
| The Fundamental Techniques of Classic Cuisine por The French Culinary Institute | Cooking from a Professional Point of View, 2008 |
| A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America por Rowan Jacobsen | Reference, 2008 |
| Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina por David Wondrich | Wine and Spirits, 2008 |
| A Love Affair with Southern Cooking: Recipes and Recollections por Jean Anderson | Americana, 2008 |
| My Bombay Kitchen: Traditional and Modern Parsi Home Cooking por Niloufer Ichaporia King | Asian Cooking, 2008 |
| Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor por Peter Reinhart | Baking and Dessert, 2008 |
| The River Cottage Meat Book por Hugh Fearnley-Whittingstall | Cookbook of the Year, 2008 |
| Alinea por Grant Achatz | Cooking from a Professional Point of View, 2009 |
| BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes por Shirley O. Corriher | Baking, 2009 |
| Beyond the Great Wall: Recipes and Travels in the Other China por Jeffrey Alford | International, 2009 |
| The Fat Duck Cookbook por Heston Blumenthal | Photography, 2009 |
| Fat: An Appreciation of a Misunderstood Ingredient, with Recipes por Jennifer McLagan | Single Subject, 2009 |
| The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs por Karen Page | Reference and Scholarship, 2009 |
| The Food You Crave: Luscious Recipes for a Healthy Life por Ellie Krieger | Healthy Focus, 2009 |
| How to Cook Everything Vegetarian por Mark Bittman | General Cooking, 2009 |
| How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food por Mark Bittman | General Cooking, 2009 |
| In Defense of Food: An Eater's Manifesto por Michael Pollan | Writing and Literature, 2009 |
| Jane Grigson's Vegetable Book por Jane Grigson | Cookbook Hall of Fame, 2009 |
| Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook por Martha Hall Foose | American Cooking, 2009 |
| WineWise por Steven Kolpan | Beverage, 2009 |
| Ad Hoc at Home por Thomas Keller | General Cooking, 2010 |
| Baking por James Peterson | Baking and Dessert, 2010 |
| Been Doon So Long: A Randall Grahm Vinthology por Randall Grahm | Beverage, 2010 |
| A Book of Middle Eastern Food por Claudia Roden | Cookbook Hall of Fame, 2010 |
| The Country Cooking of Ireland por Colman Andrews | International, 2010 |
| Encyclopedia of Pasta por Oretta Zanini De Vita | Reference and Scholarship, 2010 |
| The Fundamental Techniques of Classic Pastry Arts por French Culinary Institute | Cooking from a Professional Point of View, 2010 |
| Love Soup por Anna Thomas | Best Healthy Focus Cookbook, 2010 |
| Pasta Sfoglia por Ron Suhanosky | Single Subject, 2010 |
| Real Cajun: Rustic Home Cooking from Donald Link's Louisiana por Donald Link | American Cooking, 2010 |
| Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen por David Sax | Writing and Literature, 2010 |
| Seven Fires: Grilling the Argentine Way por Francis Mallmann | Photography, 2010 |
| The Essential New York Times Cookbook: Classic Recipes for a New Century por Amanda Hesser | General Cooking, 2011 |
| Four Fish: The Future of the Last Wild Food por Paul Greenberg | Writing and Literature, 2011 |
| Good to the Grain: Baking with Whole-Grain Flours por Kim Boyce | Baking and Dessert, 2011 |
| Meat: A Kitchen Education por James Peterson | Single Subject, 2011 |
| Noma: Time and Place in Nordic Cuisine por Rene Redzepi | Photography, 2011 |
| Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) por Diana Kennedy | Cookbook of the Year, 2011 |
| Pig: King of the Southern Table por James Villas | American Cooking, 2011 |
| Salted: A Manifesto on the World's Most Essential Mineral, with Recipes por Mark Bitterman | Reference and Scholarship, 2011 |
| Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals por Rajat Parr | Beverage, 2011 |
| The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell) por Jessie Price | Healthy Focus, 2011 |
| Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories por Grace Young | International, 2011 |
| All About Roasting: A New Approach to a Classic Art por Molly Stevens | Single Subject, 2012 |
| Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas por Brad Thomas Parsons | Beverage & Entertaining, 2012 |
| Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef por Gabrielle Hamilton | Writing and Literature, 2012 |
| The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong por Alan Wong | 2012 |
| The Food of Morocco por Paula Wolfert | International, 2012 |
| Home Cooking: A Writer in the Kitchen por Laurie Colwin | Cookbook Hall of Fame, 2012 |
| Jeni's Splendid Ice Creams at Home por Jeni Britton Bauer | Baking and Dessert, 2012 |
| Modernist Cuisine (six volume set) por Nathan Myhrvold | Cooking from a Professional Point of View, 2012; Cookbook of the Year, 2012 |
| More Home Cooking: A Writer Returns to the Kitchen por Laurie Colwin | Cookbook Hall of Fame, 2012 |
| A New Turn in the South: Southern Flavors Reinvented for Your Kitchen por Hugh Acheson | American, 2012 |
| Notes From A Kitchen: A Journey Inside Culinary Obsession (Slipcase Special Edition) por Jeff Scott | Photography, 2012 |
| Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto por Michael Ruhlman | General, 2012 |
| Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen por Heidi Swanson | Healthy Focus, 2012 |
| Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 por Andrew Haley | Reference and Scholarship, 2012 |
| The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World por Sandor Ellix Katz | Reference and Scholarship, 2013 |
| Canal House Cooks Every Day por Christopher Hirsheimer | General Cooking, 2013 |
| Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook por Editors of Cooking Light Magazine | Focus on Health, 2013 |
| Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza por Ken Forkish | Baking and Dessert, 2013 |
| Gran Cocina Latina: The Food of Latin America por Maricel E. Presilla | Cookbook of the Year, 2013 |
| Jerusalem por Yotam Ottolenghi | International, 2013 |
| Mastering the Art of Southern Cooking por Nathalie Dupree | American Cooking, 2013 |
| Ripe: A Cook in the Orchard por Nigel Slater | Single Subject, 2013 |
| Roots: The Definitive Compendium with more than 225 Recipes por Diane Morgan | Vegetable Focused and Vegetarian, 2013 |
| Toqué! Creators of a New Quebec Gastronomy por Normand Laprise | Cooking from a Professional Point of View, 2013 |
| What Katie Ate: Recipes and Other Bits and Pieces por Katie Quinn Davies | Photography, 2013 |
| Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours por Jancis Robinson | Beverage, 2013 |
| Yes, Chef: A Memoir por Marcus Samuelsson | Writing and Literature, 2013 |
| The Art of French Pastry por Jacquy Pfeiffer | Baking and Dessert, 2014 |
| The Cocktail Lab por Tony Conigliaro | Beverage, 2014 |
| Culinary Birds: The Ultimate Poultry Cookbook por John Ash | Single Subject, 2014 |
| Every Grain of Rice: Simple Chinese Home Cooking por Fuchsia Dunlop | International, 2014 |
| Gluten-Free Girl Every Day por Shauna James Ahern | Focus on Health, 2014 |
| Historic Heston por Heston Blumenthal | Photography, 2014 |
| The New Midwestern Table: 200 Heartland Recipes por Amy Thielen | American Cooking, 2014 |
| René Redzepi: A Work in Progress por Rene Redzepi | Photography, 2014 |
| Salt Sugar Fat: How the Food Giants Hooked Us por Michael Moss | Writing and Literature, 2014 |
| Smoke: New Firewood Cooking por Tim Byres | General Cooking, 2014 |
| Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time por Adrian Miller | Reference and Scholarship, 2014 |
| Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes por Deborah Madison | Vegetable Focused and Vegetarian, 2014 |
| At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well por Amy Chaplin | Vegetable Focused and Vegetarian, 2015 |
| Bar Tartine: Techniques & Recipes por Cortney Burns | Cooking from a Professional Point of View, 2015 |
| Butchering Poultry, Rabbit, Lamb, Goat, Port por Adam Danforth | Reference and Scholarship, 2015 |
| Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing por Keith Schroeder | Focus on Health, 2015 |
| Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours por Alice Medrich | Baking and Dessert, 2015 |
| Heritage por Sean Brock | American Cooking, 2015 |
| In Her Kitchen: Stories and Recipes from Grandmas Around the World por Gabriele Galimberti | Photography, 2015 |
| The Kitchn Cookbook: Recipes, Kitchens, and Tips to Inspire Your Cooking por Sara Kate Gillingham | General Cooking, 2015 |
| Liquid Intelligence: The Art and Science of the Perfect Cocktail por Dave Arnold | Beverage Book, 2015 |
| The Third Plate: Field Notes on the Future of Food por Dan Barber | Writing and Literature, 2015 |
| Yucatán: Recipes from a Culinary Expedition por David Sterling | International, 2015 |
| Dorie's Cookies por Dorie Greenspan | Baking And Dessert, 2017 |
| Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat por Meike Peters | General Cooking, 2017 |
| The Middle Eastern Vegetarian Cookbook por Salma Hage | Vegtable Focused And Vegetarian, 2017 |
| Milk. Made.: A Book About Cheese. How to Choose it, Serve it and Eat it. por Nick Haddow | Single Subject, 2017 |
| The Oxford Companion to Cheese (Oxford Companions) por Catherine W. Donnelly | Reference And Scholarship, 2017 |
| Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki por Martin Cate | Beverage, 2017 |
| A Square Meal: A Culinary History of the Great Depression por Jane Ziegelman | Writing And Literature, 2017 |
| Taste & Technique: Recipes to Elevate Your Home Cooking por Naomi Pomeroy | Photography, 2017 |
| Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan por Naomi Duguid | International, 2017 |
| BraveTart: Iconic American Desserts por Stella Parks | Baking and Dessert, 2018 |
| Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region por Peter Liem | Reference, History, and Scholarship, 2018 |
| The Cooking Gene: A Journey Through African American Culinary History in the Old South por Michael W. Twitty | Writing, 2018 |
| Deepa's Secrets: Slow Carb New Indian Cuisine por Deepa Thomas | Health and Special Diets, 2018 |
| Meehan's Bartender Manual por Jim Meehan | Beverage, 2018 |
| Modernist Bread por Nathan Myhrvold | Restaurant and Professional, 2018 |
| Nopalito: A Mexican Kitchen por Gonzalo Guzmán | International, 2018 |
| The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles por Andrea Nguyen | Single Subject, 2018 |
| Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking por Samin Nosrat | General Cooking, 2018 |
| The Sioux Chef's Indigenous Kitchen por Sean Sherman | American Cooking, 2018 |
| Six Seasons: A New Way with Vegetables por Joshua McFadden | Vegetable-Focused Cooking, 2018 |
| Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine por Edward Lee | Writing, 2019 |
| Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (California Studies in Food and Culture) por Anna Zeide | Reference, History, and Scholarship, 2019 |
| Coctail codex : fundamentals, formulas, and evolutions por Alex Day | Book of the Year, 2019 |
| Eat a Little Better: Great Flavor, Good Health, Better World por Sam Kass | Health and Special Diets, 2019 |
| Feast: Food of the Islamic World por Anissa Helou | International, 2019 |
| Goat: Cooking and Eating por James Whetlor | Single Subject, 2019 |
| Harlem between Heaven and Hell por Monique M. Taylor | American, 2019 |
| Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast por Christopher Kimball | General, 2019 |
| Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables por Ilene Rosen | Vegetable-Focused Cooking, 2019 |
| SUQAR: Desserts & Sweets from the Modern Middle East por Greg Malouf | Baking and Desserts, 2019 |
| Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes por Andrea Fazzari | Photography, 2019 |
| Wine Folly: Magnum Edition: The Master Guide por Madeline Puckette | Beverage, 2019 |
| Yardbird: Yakitori: Chicken on Charcoal por Matt Abergel | Restaurant and Professional, 2019 |
| American Sfoglino: A Master Class in Handmade Pasta por Evan Funke | Photography, 2020 |
| Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer por Bren Smith | Writing, 2020 |
| Ethiopia: Recipes and Traditions from the Horn of Africa por Yohanis Gebreyesus | International, 2020 |
| Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More por Jeffrey Larsen | Health and Special Diets, 2020 |
| Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook por Toni Tipton-Martin | American, 2020 |
| Living Bread por Daniel Leader | Baking & Desserts, 2020 |
| The NoMad Cocktail Book por Leo Robitschek | Beverage with Recipes, 2020 |
| Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks por Vicky Bennison | Single Subject, 2020 |
| Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook por Carla Lalli Music | General, 2020 |
| The Whole Fish Cookbook: New Ways to Cook, Eat and Think por Josh Niland | Book of the Year, 2020 |
| Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar por Amy Chaplin | Vegetable-Focused Cooking, 2020 |
| The whole okra : a seed to stem celebration por Chris Smith | Reference, History, and Scholarship, 2020 |
| The World Atlas of Wine 8th Edition por Hugh Johnson | Beverage without Recipes, 2020 |
