The Bay Area Forager (Mia Andler, Kevin Feinstein)
Preserved: Condiments (Darra Goldstein, Cortney Burns, Richard Martin)
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Jeremy Umansky)
The Noma Guide to Fermentation (René Redzepi, David Zilber)
Preserved: Fruit (Darra Goldstein, Cortney Burns, Richard Martin) *Signed*
The Olive Oil Enthusiast: A Guide from Tree to Table, with Recipes (Skyler Mapes, Giuseppe Morisani)
Chae: Korean Slow Food for a Better Life (Jung Eun Chae)
The Herb Gardening Handbook: A Beginners' Guide to Growing and Harvesting Herbs No Matter Your Space (Andrew Perry)
Honey: Recipes From a Beekeeper's Kitchen (Amy Newsome)
Preserved: Vegetables (Darra Goldstein, Cortney Burns, Richard Martin)
Preserved: Drinks (Darra Goldstein, Cortney Burns, Richard Martin)
The Complete Language of Food: A Definitive & Illustrated History (S. Theresa Dietz)
Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir (Pascal Baudar)
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (Karen Solomon)
Fruit Trees for Every Garden (Orin & Manjula Martin)
Edible Flowers: How, Why, and When We Eat Flowers (Monica Nelson, Adrianna Glaviano)
