Wild Food: Proceedings of the Oxford Symposium on Food and Cookery 2004 (Richard Hosking)

Wild Meat: From Field to Plate – Recipes from a Chef who Hunts (Ross O'Meara)

Wild Sourdough: The Natural Way to Bake (Yoke Mardewi)

Wild Sugar: Seasonal Sweet Treats Inspired by the Mountain West (Lindsey Johnson, Chase Reynolds Ewald)

Wild Sweetness: Recipes Inspired by Nature (Thalia Ho)

Wild Tea: Grow, Gather, Brew & Blend 40 Ingredients & 30 Recipes for Healthful Herbal Teas (Nick Moyle, Richard Hood)

Wild Witchcraft: Folk Herbalism, Garden Magic, and Foraging for Spells, Rituals, and Remedies (Rebecca Beyer)

Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South (Diane Flynt)

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar)

Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More (Pascal Baudar)

Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs, and More (Dianne Jacob)

Williams, Mary E. & Katharine R. Fisher.  Elements of the Theory and Practice of Cookery: A Text-Book of Domestic Science for Use in Schools. 

Win Son Presents a Taiwanese American Cookbook (Josh Ku, Trigg Brown, Cathy Erway)

Wine Folly: Magnum Edition: The Master Guide (Madeline Puckette, Justin Hammack)

Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes (Kate Leahy) *Signed*

Wine: A Cultural History (John Varriano)