More Home Cooking: A Writer Returns to the Kitchen (Laurie Colwin)

Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat (Jonathan Kauffman)

A Feast for the Eyes: Edible Art from Apple to Zucchini (Carolyn Tillie)

The Food of Singapore Malays: Gastronomic Travels Through the Archipelago (Khir Johari)

Tiny Moons: A Year of Eating in Shanghai (Nina Mingya Powles)

(*NEW ARRIVAL*) (French) Lulu's Provencal Table: The Exuberant Food and Wine from Domaine Tempier Vineyard (Richard Olney)

All Consuming: Why We Eat the Way We Eat Now (Ruby Tandoh)

An A-Z of Chinese Food (Recipes Not Included): A delectable collection that serves up Chinese flavour beyond its taste (Jenny Lau)

The Accidental Seed Heroes: Growing a delicious food future for all of us (Adam Alexander) *Signed*

Kitchen Work Issue 8: The Vegetable Issue - Winter 2023

Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants (Erik Piepenburg)

Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs (José Andrés & Richard Wolffe)

(*NEW ARRIVAL*) Beard, James. Delights and Prejudices. *Signed*

Spilled: Stories & Recipes From Natural Winemakers (Stephanie Mercier Voyer, David McMillan, et al.)

*Pre-order* The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On (David Wondrich and Dean Kotz) *Signed*

(Fruit) Grigson, Jane. Jane Grigson's Fruit Book.