The Editor: How Publishing Legend Judith Jones Shaped Culture in America (Sara B. Franklin)

Tender at the Bone: Growing Up at the Table (Ruth Reichl) *Signed*

Home Cooking: A Writer in the Kitchen (Laurie Colwin)

No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Alicia Kennedy)

Why We Cook: Women on Food, Identity, and Connection (Lindsay Gardner) *Signed*

Your Table is Ready: Tales of a New York City Maitre D' (Michael Cecchi-Azzolina)

A History of the World in Ten Dinners: 2,000 Years, 100 Recipes (Victoria Flexner, Jay Reifel)

Kitchen Work Home Cooking Issue 9, Winter 2024

Water, Wood & Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town (Hannah Kirshner)

The Complete Language of Food: A Definitive & Illustrated History (S. Theresa Dietz)

The Dairy Restaurant (Ben Katchor)

Best American Food Writing 2020 (Silvia Killingsworth, J. Kenji López-Alt)

Sylvia Plath's Tomato Soup Cake: A Compendium of Classic Authors' Favourite Recipes

Uses for Obsession: A Chef's Memoir (Ben Shewry) *Signed*

*Sale* Endangered Eating: America's Vanishing Foods (Sarah Lohman) *Signed*

Between Meals: An Appetite for Paris (A.J. Liebling)