Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ (Matt Horn)

Take One Fish: The New School of Scale-to-Tail Cooking and Eating (Josh Niland)

Sourdough by Science: Understanding Bread Making for Successful Baking (Karyn Lynn Newman)

Salsas and Moles: Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Deborah Schneider)

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients & Recipes (Sachiyo Harada)

The Good Cook: Terrines, Pates & Galantines (Richard Olney, ed.)

Repertoire: All the Recipes You Need (Jessica Battilana) *Signed*

The Campout Cookbook: Inspired Recipes for Cooking Around the Fire and Under the Stars (Marnie Hanel, Jen Stevenson)

Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant (Itamar Srulovich, Sarit Packer)

Pitmaster: Recipes, Techniques, and Barbecue Wisdom (Andy Husbands, Chris Hart)

Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking (Paula Marcoux)

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Adam Danforth)

Ingredient: Unveiling the Essential Elements of Food (Ali Bouzari)

*Sale* Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul (Kevin Bludso, Noah Galuten) *Signed*

Every Day Easy Air Fryer: 100 Recipes Bursting with Flavor (Urvashi Pitre)

Camper Van Cooking: From Quick Fixes to Family Feasts, 70 Recipes, All on the Move (Claire Thomson, Matt Williamson)