A History of the Food of Paris: from Roast Mammoth to Steak Frites (Jim Chevallier)

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

A Little Book of Taiwanese Eats (Maryann Chu, Stephany Lai)

A Little Taste of San Francisco: Recipes for Classic Dishes (Stephanie Rosenbaum Klassen)

A Man & His Kitchen: Classic Home Cooking and Entertaining with Style at the Wm Brown Farm (Matt Hranek)

A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes (Lior Lev Sercarz) *Signed*

A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals (Anna Jones)

A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) (Anna Jones)

A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Loaves, Cookies, and More! (Anne Byrn)

A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts (Philip Khoury)

A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life (Maggie Battista)

A Nordic Feast: Simple Recipes for Gatherings with Friends and Family (Mikkel Karstad)

A occhie: La cucina di tradizione in Abruzzo (Silvia Lamonaca)

A Passion for Desserts (Emily Luchetti) *Signed*

A Passion for Whisky: How the tiny Scottish island of Islay creates malts that captivate the world (Ian Wisniewski)

A Peine Cru (Stephane Jego)