Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs (Phaidon Editors)
And for mains...(Gaz Smith, Rick Higgins)
Gelateria per Tutte le Stagioni (Paolo Brunelli)
Supernormal: Recipes Inspired by Tokyo, Shanghai, Seoul and Hong Kong (Andrew McConnell)
So Cool....Nº 2
XOK: Chocolate bars, 'turrones' & snacks (David Gil, Ingrid Serra)
Mastering Macarons: Uncover the Scientific Secrets to Making the Perfect French Macaron (Fred Csibi-Levin)
La Pâtisserie Végétale de Pierre Hermé (Pierre Hermé, Linda Vongdara)
Chocolat (Maja Vase)
Modernist Pizza (Nathan Myhrvold, Francisco Migoya)
French Pastry. At The Ritz Paris (François Perret)
Opera (Cedric Grolet)
The Elements of Dessert (Francisco Migoya)
This is Not a Recipe Book (Tal Spiegel)
Chicken Genius: The Art of Toshi Sakamaki's Yakitori Cuisine (Bernard Radfar)
Arzak + Arzak (Juan Mari Arzak, Elena Arzak)
Matson Line. S.S. Mariposa. Luau Menu Cover
Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More (Emma Christensen)
*Sale* The New Kindred Spirits: Over 2,000 All-New Reviews of Whiskeys, Brandies, Liqueurs, Gins, Vodkas, Tequilas, Mezcal & Rums from F. Paul Pacult's Spirit Journal (F. Paul Pacult)
Butter Beans Vol II: Texan Home Recipes (Malinda M Julien)
