Cooking by Hand (Paul Bertolli)
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Bill Buford)
Edible Flowers: How, Why, and When We Eat Flowers (Monica Nelson, Adrianna Glaviano)
Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (Anthony Bourdain)
Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef (Gabrielle Hamilton)
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking (Bill Buford)
Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens (Andrew Beahrs)
Koshersoul: The Faith and Food Journey of an African American Jew (Michael Twitty) *Signed*
The Man Who Ate Too Much: The Life of James Beard (John Birdsall) *Signed*
The Art of Eating: 50th Anniversary Edition (M.F.K. Fisher)
The Core of an Onion: Peeling the Rarest Common Food―Featuring More Than 100 Historical Recipes (Mark Kurlansky)
SYNONYM Magazine Issue #2: RICE & BEANS
SYNONYM Magazine Issue #1: PANTRY
An Alphabet For Gourmets (M.F.K. Fisher)
A Book of Mediterranean Food (Elizabeth David)
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen (Sumayya Usmani)
