| #2 |  Ruhlman's Twenty | 4.67 |
| #3 |  The Naked Pint The Naked Pint: An Unadulterated Guide to Craft Beer
| 4 |
| #4 |  Kitchen Confidential: Adventures in the Culinary Underbelly
| 4.16 |
| #5 |  Crying in H Mart
| 4.26 |
| #6 |  Franklin Barbecue: A Meat-Smoking Manifesto
| 3.6 |
| #7 |  Relish
| 4.03 |
| #8 |  The Food of a Younger Land
| 0 |
| #9 |  The Kingdom of Rye
| 0 |
| #10 |  The Book of Difficult Fruit
| 0 |
| #11 |  Fermented Vegetables Fermented Vegetables
| 5 |
| #12 |  The Art of Fermentation
| 4 |
| #13 |  Eight Flavors: The Untold Story of American Cuisine
| 4.33 |
| #14 |  The Language of Food: A Linguist Reads the Menu
| 3 |
| #15 |  Consider the fork
| 3.93 |
| #16 |  Ten Restaurants That Changed America
| 4 |
| #17 |  A History of Food in 100 Recipes
| 3 |
| #18 |  97 Orchard
| 3.75 |
| #19 |  Cheese Sex Death: A Bible for the Cheese Obsessed
| 0 |
| #20 |  Will It Waffle?: 53 Irresistible, Unexpected Recipes to Make in a Waffle Iron
| 0 |
| #21 |  Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
| 0 |
