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Prémios literários: James Beard Foundation Award Nominee

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Obras (235)

A Common Table: 80 Recipes and Stories from My Shared Cultures por Cynthia Chen McTernan
U.S.A. Cookbook por Sheila Lukins
The Solace of Food: A Life of James Beard por Robert ClarkWriting on Food, 1994
A Chef's Tale: A Memoir of Food, France and America por Pierre FraneyWriting on Food, 1995
MENUs for Entertaining por Martha StewartEntertaining & Special Occasions, 1995
The Book of Jewish Food por Claudia RodenGeneral, 1997
Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking por Anne MendelsonWriting on Food, 1997
Tender at the Bone: Growing Up at the Table por Ruth ReichlReference and Writing on Foods, 1999
A World of Curries: From Bombay to Bangkok, Java to Jamaica, Exciting Cookery Featuring Fresh and Exotic Spices por Dave DeWitt2000
The World of Caffeine: The Science and Culture of the World's Most Popular Drug por Bennett Alan WeinbergReference, 2002
Near a Thousand Tables : A History of Food por Felipe Fernández-ArmestoLiterary Writing About Food, Wine & Spirits, 2003
Salt: A World History por Mark KurlanskyLiterary Writing About Food, Wine & Spirits, 2003
The Apprentice: My Life in the Kitchen por Jacques PepinWriting and Reference, 2004
Monsoon Diary: A Memoir with Recipes por Shoba NarayanWriting and Reference, 2004
Zinfandel: A History of a Grape and Its Wine por Charles L. SullivanWine & Spirits, 2004
1,000 Italian Recipes por Michele ScicoloneInternational, 2005
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes por Arthur SchwartzFood of the Americas, 2005
The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries por Janie HiblerSingle Subject, 2005
Bouchon por Thomas KellerCooking from a Profesional Point of View, 2005
The Cafe Paradiso Cookbook (Atrium Press) por Denis CotterVegetarian, 2005
Chocolate American Style por Lora BrodyBaking and Desserts, 2005
The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds por Amy GoldmanReference, 2005
Cooking New American : How to Cook the Food You Love to Eat por Fine Cooking MagazineFood of the Americas, 2005
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) por Patsy JamiesonFocus on Health, 2005
Feast: Food to Celebrate Life por Nigella LawsonEntertaining and Special Occasions, 2005
Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill por Frank StittCooking from a Profesional Point of View, 2005
Italian: Slow and Savory por Joyce GoldsteinInternational, 2005
Jamie's Dinners por Jamie OliverGeneral, 2005
A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match por Lucy WavermanEntertaining and Special Occasions, 2005
Noble Rot: A Bordeaux Wine Revolution por William EchiksonWine and Spirits, 2005
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set por Andrew F. SmithReference, 2005
Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates por Fran BigelowBaking and Desserts, 2005
Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories por Rick BaylessGeneral, 2005
Rick Stein's Complete Seafood por Rick SteinSingle Subject, 2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day por Serena BassCooking from a Profesional Point of View, 2005
The Spiaggia Cookbook: Eleganza Italiana in Cucina por Tony MantuanoPhotography, 2005
Spice: The History of a Temptation por Jack TurnerWriting on Food, 2005
Toast por Nigel SlaterWriting on Food, 2005
Williams Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking (Williams-Sonoma Esse por Dana JacobiFocus on Health, 2005
The Wines of Bordeaux: Vintages and Tasting Notes 1952-2003 por Clive CoatesWine and Spirits, 2005
A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends por Jack BishopVegetarian, 2005
4000 Champagnes por Richard JuhlinWine and Spirits, 2006
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World por Nick MalgieriBaking and Dessert, 2006
Boulevard: The Cookbook por Nancy OakesCooking from a Professional Point of View, 2006
Charcuterie por Michael RuhlmanSingle Subject, 2006
Chocolate Obsession: Confections and Treats to Create and Savor por Michael RecchiutiBaking and Dessert, 2006
Cooking School Secrets For Real-World Cooks por Linda CarucciGeneral, 2006
The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100 Tips for Simple, Everyday Carbohydrate Control por Joyce HendleyHealthy Focus, 2006
The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste por Elin MccoyWine and Spirits, 2006
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More por Grace ParisiSingle Subject, 2006
Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters por Nikki SilvaWriting on Food, 2006
How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques por Fine Cooking EditorsReference, 2006
Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent por Jeffrey AlfordPhotography, 2006
Matzoh Ball Gumbo: Culinary Tales of the Jewish South por Marcie Cohen FerrisWriting on Food, 2006
Mexican Everyday por Rick BaylessFood of the Americas, 2006
The New Spanish Table por Anya von BremzenInternational, 2006
Nobu Now por Nobuyuki MatsuhisaCooking from a Professional Point of View, 2006
Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue por Mike MillsFood of the Americas, 2006
Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead por Diane PhillipsEntertaining and Special Occasions, 2006
Perfect Recipes for Having People Over por Pam AndersonEntertaining and Special Occasions, 2006
Uncooked por Lyndsay MikanowskiPhotography, 2006
Vegetarian Suppers from Deborah Madison's Kitchen por Deborah MadisonHealthy Focus, 2006
Washoku: Recipes from the Japanese Home Kitchen por Elizabeth AndohInternational, 2006
What Einstein Told His Cook 2 por Robert L. WolkeReference, 2006
Arabesque: A Taste of Morocco, Turkey, and Lebanon por Claudia RodenInternational, 2007
The Big Book of Appetizers: More Than 250 Recipes for Any Occasion por Meredith DeedsEntertaining, 2007
Braise: A Journey Through International Cuisine por Daniel BouludSingle Subject, 2007
Culinary Biographies: A Dictionary of the World's Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers, and Others Who Influenced the Way We Eat Today por Alice Arndt (Editor)Reference, 2007
The Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends por Barbara Scott-GoodmanHealthy Focus, 2007
Dishes from the Wild Horse Desert: Norteño Cooking of South Texas por Melissa GuerraFood of the Americas, 2007
EatingWell Serves Two: 150 Healthy in a Hurry Suppers por Jim RomanoffHealthy Focus, 2007
The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together por Debra PonzekGeneral, 2007
Happy in the Kitchen: The Craft of Cooking, the Art of Eating por Michel RichardCooking from a Professional Point of View, 2007
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany por Bill BufordWriting on Food, 2007
Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love por Marilynn BrassBaking and Dessert, 2007
The Improvisational Cook por Sally SchneiderGeneral, 2007
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors por Andrea NguyenAsian Cooking, 2007
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant por Yoshihiro MurataPhotography, 2007
Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska por Kathy CaseyFood of the Americas, 2007
Keys to the Cellar: Strategies and Secrets of Wine Collecting por Peter D. MeltzerWine and Spirits, 2007
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains por King Arthur FlourBaking and Dessert, 2007
The Opera Lover's Cookbook: Menus for Elegant Entertaining por Francine SeganEntertaining, 2007
The Organic Cook's Bible por Jeff CoxReference, 2007
The Professional Chef por The Culinary Institute of AmericaCooking from a Professional Point of View, 2007
Spice: Flavors of the Eastern Mediterranean por Ana SortunInternational, 2007
The Sushi Experience por Hiroko ShimboAsian Cooking, 2007
Tartine: A Classic Revisited por Elisabeth M. PrueittPhotography, 2007
The United States of Arugula: How We Became a Gourmet Nation por David KampWriting on Food, 2007
Vegetable Soups from Deborah Madison's Kitchen por Deborah MadisonSingle Subject, 2007
The Wines of France: The Essential Guide for Savvy Shoppers por Jacqueline FriedrichWine and Spirits, 2007
The House of Mondavi: The Rise and Fall of an American Wine Dynasty por Julia Flynn SilerWine & Spirits, 2008
The Seventh Daughter: My Culinary Journey from Beijing to San Francisco por Cecilia ChiangAsian Cooking, 2008
To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle por George M. TaberWine & Spirits, 2008
The Art and Soul of Baking por Sur La TableBaking, 2009
Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited por Arthur SchwartzAmerican Cooking, 2009
Baking for All Occasions por Flo BrakerBaking, 2009
The Best Casserole Cookbook Ever por Beatrice OjakangasSingle Subject, 2009
The Bon Appetit Cookbook por Barbara FairchildGeneral Cooking, 2009
Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans por Marcelle BienvenuAmerican Cooking, 2009
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa por Deborah SzekelyHealthy Focus, 2009
The EatingWell for a Healthy Heart Cookbook: 150 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books) por Philip A. AdesHealthy Focus, 2009
The Fat Duck Cookbook por Heston BlumenthalCooking from a Professional Point of View, 2009
The Harney & Sons Guide to Tea por Michael HarneyBeverage, 2009
Haute Chinese Cuisine from the Kitchen of Wakiya por Yuji WakiyaPhotography, 2009
How to Cook Everything: Simple Recipes for Great Food por Mark BittmanGeneral Cooking, 2009
Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations por Jayne CohenInternational, 2009
Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook por Martha StewartGeneral Cooking, 2009
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings por Joyce GoldsteinSingle Subject, 2009
Milk: The Surprising Story of Milk Through the Ages por Anne MendelsonReference and Scholarship, 2009
Raising Steaks: The Life and Times of American Beef por Betty FussellWriting and Literature, 2009
The Science of Good Food: The Ultimate Reference on How Cooking Works por David JoachimReference and Scholarship, 2009
Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China por Fuchsia DunlopWriting and Literature, 2009
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore por Robert DanhiInternational, 2009
Under Pressure: Cooking Sous Vide por Thomas KellerCooking from a Professional Point of View, 2009
The Wines of Burgundy: Revised Edition por Clive Coates M.W.Beverage, 2009
Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant por James WaltCooking from a Professional Point of View, 2010
Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads por Peter ReinhartBaking and Dessert, 2010
Chop Suey: A Cultural History of Chinese Food in the United States por Andrew CoeReference and Scholarship, 2010
DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style por David GuasBaking and Dessert, 2010
Eat Ate por Guy MirabellaPhotography, 2010
EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell) por Jessie PriceHealthy Focus, 2010
Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa por Dean RuckerHealthy Focus, 2010
The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire por Linda HimelsteinBeverage, 2010
Larousse Gastronomique Recipe Collection por Librairie LarousseReference and Scholarship, 2010
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor por Matt LeeAmerican Cooking, 2010
Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes por Lidia Matticchio BastianichInternational, 2010
Mastering the Art of Chinese Cooking por Eileen Yin-Fei LoInternational, 2010
Momofuku por David ChangCooking from a Professional Point of View, 2010
My New Orleans: The Cookbook por John BeshAmerican Cooking, 2010
New American Table por Marcus SamuelssonPhotography, 2010
The Pleasures of Cooking for One por Judith JonesGeneral Cooking, 2010
Salt to Taste: The Key to Confident, Delicious Cooking por Marco CanoraGeneral Cooking, 2010
The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm por Terra BrockmanWriting and Literature, 2010
Waste: Uncovering the Global Food Scandal por Tristram StuartWriting and Literature, 2010
Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) por Jamie PurvianceSingle Subject, 2010
Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods por Eugenia BoneSingle Subject, 2010
World Whiskey por Charles MacleanBeverage, 2010
The Blue Chair Jam Cookbook por Rachel SaundersPhotography, 2011
Bottega: Bold Italian Flavors from the Heart of California's Wine Country por Michael ChiarelloCooking from a Professional Point of View, 2011
Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes por Terry WaltersHealthy Focus, 2011
Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy por Katie CaldesiInternational, 2011
Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations por Evan D.G. FraserWriting and Literature, 2011
Encyclopedia of Jewish Food por Gil MarksReference and Scholarship, 2011
The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland por Joseph DabneyAmerican Cooking, 2011
The Frankies Spuntino Kitchen Companion & Cooking Manual por Frank FalcinelliAmerican Cooking, 2011
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat por Deborah KrasnerSingle Subject, 2011
Ham: An Obsession with the Hindquarter por Bruce WeinsteinSingle Subject, 2011
Heart of the Artichoke and Other Kitchen Journeys por David TanisGeneral Cooking, 2011
The Modern Cafe por Francisco J. MigoyaCooking from a Professional Point of View, 2011
My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats por Fany GersonBaking and Desert, 2011
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) por Diana KennedyInternational, 2011
Opus Vino por Jim GordonBeverage, 2011
Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories por Anna BadkhenWriting and Literature, 2011
Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold por Rozanne GoldGeneral Cooking, 2011
Reading between the Wines por Terry TheiseBeverage, 2011
Sarabeth's Bakery: From My Hands to Yours por Sarabeth LevineBaking and Desert, 2011
Tartine Bread por Chad RobertsonPhotography, 2011
The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com por Martha Rose ShulmanHealthy Focus, 2011
What I Eat: Around the World in 80 Diets por Peter MenzelReference and Scholarship, 2011
American Flavor por Andrew CarmelliniAmerican Cooking, 2012
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising por Kari UnderlyReference and Scholarship, 2012
The Art of Living According to Joe Beef: A Cookbook of Sorts por David McMillanCooking from a Professional Point of View, 2012
Baking by Flavor por Lisa YockelsonBaking and Dessert , 2012
The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes por Chester HastingsPhotography, 2012
Comfort Food Fix: Feel-Good Favorites Made Healthy por Ellie KriegerFocus on Health, 2012
Cooking with Chocolate: Essential Recipes and Techniques por Frédéric BauBaking and Dessert , 2012
The Country Cooking of Italy por Colman AndrewsInternational, 2012
Day of Honey: A Memoir of Food, Love, and War por Annia CiezadloWriting and Literature, 2012
Eleven Madison Park: The Cookbook por Daniel HummCooking from a Professional Point of View, 2012
Extra Virginity: The Sublime and Scandalous World of Olive Oil por Tom MuellerWriting and Literature, 2012
The Food Lover's Guide to Wine por Karen PageReference and Scholarship, 2012
The Food of Spain por Claudia RodenInternational, 2012
An Ideal Wine: One Generation's Pursuit of Perfection - and Profit - in California por David DarlingtonBeverage, 2012
The Intolerant Gourmet: Glorious Food without Gluten and Lactose por Barbara KafkaFocus on Health, 2012
Masala Farm: Stories and Recipes from an Uncommon Life in the Country por Suvir SaranAmerican Cooking, 2012
My Family Table: A Passionate Plea for Home Cooking por John BeshGeneral Cooking, 2012
Odd Bits: How to Cook the Rest of the Animal por Jennifer McLaganSingle Subject, 2012
The Oxford Companion to Beer por Garrett OliverBeverage, 2012
Plenty More por Yotam OttolenghiSingle Subject, 2012
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi por Yotam OttolenghiSingle Subject Book, 2012
Rustica: A Return to Spanish Home Cooking por Frank CamorraPhotography, 2012
The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show por Lynne Rossetto KasperGeneral Cooking, 2012
101 Classic Cookbooks: 501 Classic Recipes por The Fales LibraryReference and Scholarship, 2013
Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish por Jesse GriffithsSingle subject, 2013
The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table por Tracie McMillanWriting and Literature, 2013
Bouchon Bakery por Thomas KellerPhotography, 2013
Burma: Rivers of Flavor por Naomi DuguidInternational, 2013
Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants por Christine CarrollCooking from a Professional Point of View, 2013
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook por Anne WillanReference and Scholarship, 2013
The Dahlia Bakery Cookbook: Sweetness in Seattle por Tom DouglasBaking and Desserts, 2013
Fire in My Belly: Real Cooking por Kevin GillespieAmerican Cooking, 2013
Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes por Tama Matsuoka WongVegetable Focused and Vegetarian, 2013
The Fundamental Techniques of Classic Italian Cuisine por Cesare CasellaCooking from a professional point of view, 2013
Gran Cocina Latina: The Food of Latin America por Maricel E. PresillaInternational, 2013
Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes por Michael NatkinVegetable Focused and Vegetarian, 2013
How to Love Wine: A Memoir and Manifesto por Eric AsimovBeverage, 2013
Inventing Wine: A New History of One of the World's Most Ancient Pleasures por Paul LukacsBeverage, 2013
The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance por Thomas McNameeWriting and Literature, 2013
Modern Sauces: More than 150 Recipes for Every Cook, Every Day por Martha HolmbergSingle Subject, 2013
Modernist Cuisine at Home por Nathan MyhrvoldGeneral Cooking, 2013
Southern Comfort: A New Take on the Recipes We Grew Up With por Allison Vines-RushingAmerican Cooking, 2013
The Sprouted Kitchen: A Tastier Take on Whole Foods por Sara ForteFocus on Health, 2013
Toque! (French Edition) por Laprise NormandPhotography, 2013
True Food: Seasonal, Sustainable, Simple, Pure por Andrew WeilFocus on Health, 2013
What Katie Ate: Recipes and Other Bits and Pieces por Katie Quinn DaviesGeneral Cooking, 2013
The Drunken Botanist: The Plants That Create the World's Great Drinks por Amy StewartBeverage, 2014
Feast: Generous Vegetarian Meals for Any Eater and Every Appetite por Sarah CopelandVegetable Focused and Vegetarian, 2014
Fish: 54 Seafood Feasts por Cree LeFavourSingle Subject, 2014
A Fork in the Road: Tales of Food, Pleasure, and Discovery on the Road por James OselandWriting and Literature, 2014
A History of Food in 100 Recipes por William SitwellReference and Scholarship, 2014
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods por Taylor BoetticherSingle Subject, 2014
I Love New York: Ingredients and Recipes por Daniel HummAmerican Cooking, 2014
Manresa: An Edible Reflection por David KinchCooking from a Professional Point of View, 2014
Mast Brothers Chocolate: A Family Cookbook por Rick MastPhotography, 2014
Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century por Helen Zoe VeitReference and Scholarship, 2014
The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste por Jon BonneBeverage, 2014
One Good Dish por David TanisGeneral Cooking, 2014
Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some por John CurrenceAmerican Cooking, 2014
Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste por Luke BarrWriting and Literature, 2014
René Redzepi: A Work in Progress por Rene RedzepiCooking from a Professional Point of View, 2014
River Cottage Veg: 200 Inspired Vegetable Recipes por Hugh Fearnley-WhittingstallVegetable Focused and Vegetarian, 2014
Sauces & Shapes: Pasta the Italian Way por Oretta Zanini De VitaInternational, 2014
Sweet por Valerie GordonBaking and Dessert, 2014
Tartine Book No. 3: Modern Ancient Classic Whole por Chad RobertsonBaking and Dessert, 2014
Try This at Home: Recipes from My Head to Your Plate por Richard BlaisGeneral Cooking, 2014
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good por Mark BittmanFocus on Health, 2014
Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less por Ellie KriegerFocus on Health, 2014
Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere por Dorie GreenspanBaking & Desserts, 2015
The Chain: Farm, Factory, and the Fate of Our Food por Ted GenowaysWriting and Literature, 2015
My Paris Kitchen: Recipes and Stories por David LebovitzInternational, 2015
Deep Run Roots: Stories and Recipes from My Corner of the South por Vivian HowardAmerican Cooking, 2017
Christopher Kimball's Milk Street: The New Home Cooking por Christopher KimballGeneral, 2018
The Palestinian Table por Reem KassisInternational, 2018
The Taste of Empire: How Britain's Quest for Food Shaped the Modern World por Lizzie CollinghamWriting, 2018
Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life por Emily Kaiser ThelinWriting, 2018

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