Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients (Janez Bratovž, Noah Charney)

(San Francisco) Muscatine, Doris. A Cook's Tour of San Francisco: The Best Restaurants and Their Recipes.

Cooking Up History: Chefs of the Past (Emma Kay)

The Truffle Cookbook (Rodney Dunn)

(*NEW ARRIVAL*) (Chinese) Tropp, Barbara. The Modern Art of Chinese Cooking. *Signed*

(French) Loubet, Bruno. Cuisine Courante.

Sushi Secrets: A Japanese Master's Ultimate Guide (Seiichi Seiichi, Hiroshi Yoda)

Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur (Nancy Silverton)

(Italian) Ruth Rogers and Rose Gray. Italian Country Cook Book

*Sale* The Way We Ate: 100 Chefs Celebrate a Century at the American Table (Noah Fecks, Paul Wagtouicz)

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant (Deborah Madison, Edward Espe Brown)

Nuoviciclassici#2: Cakes (Stefano Laghi, Massimo Villa)

Recipes to Reconnect: Food and conversations to re-establish the relationship between nature, food and self (Anna Boglione)

(French) Jean Vergnes. A Seasoned Chef: Recipes and Remembrances from the Chef and Former Co-Owner of New York's Famous Le Cirque Restaurant. Foreword by Pierre Franey.

(Spanish - Professional) Peio Garcia Amiano. La Alta Cocina Vasca en Miniatura (Pinchos y Picas)

(Restaurants - London) The Restaurant Frascati