 Ruhlman's Twenty | 4.67 | 5 reads |
 The Naked Pint The Naked Pint: An Unadulterated Guide to Craft Beer
| 4 | 1 read |
 Kitchen Confidential: Adventures in the Culinary Underbelly
| 4.16 | 345 reads |
 Crying in H Mart
| 4.26 | 546 reads |
 Franklin Barbecue: A Meat-Smoking Manifesto
| 3.6 | 8 reads |
 Relish
| 4.03 | 38 reads |
 The Food of a Younger Land
| 0 | 2 reads |
 The Kingdom of Rye
| 0 | 0 reads |
 The Book of Difficult Fruit
| 0 | 1 read |
 Fermented Vegetables Fermented Vegetables
| 5 | 3 reads |
 The Art of Fermentation
| 4 | 8 reads |
 Eight Flavors: The Untold Story of American Cuisine
| 4.33 | 4 reads |
 The Language of Food: A Linguist Reads the Menu
| 3 | 2 reads |
 Consider the fork
| 3.93 | 11 reads |
 Ten Restaurants That Changed America
| 4 | 2 reads |
 A History of Food in 100 Recipes
| 3 | 1 read |
 97 Orchard
| 3.75 | 3 reads |
 Cheese Sex Death: A Bible for the Cheese Obsessed
| 0 | 0 reads |
 Will It Waffle?: 53 Irresistible, Unexpected Recipes to Make in a Waffle Iron
| 0 | 0 reads |
 Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
| 0 | 0 reads |
