 The essential Neruda
| 3.8 |
 The Bread Baker's Apprentice
| 5 |
 Making Artisan Chocolates
| 0 |
 Arabesque
| 0 |
 The New Making of a Cook The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
| 5 |
 A Book of Middle Eastern Food A Book of Middle Eastern Food
| 0 |
 Frozen Desserts: The Definitive Guide to Making Ice Creams, Ices, Sorbets, Gelati, and Other Frozen Delights
| 5 |
 The Chocolate Bible
| 0 |
 Baking Bread at Home: Traditional Recipes from Around the World
| 5 |
 Rogov's Guide to Kosher Wines 2010: The World's 500 Best Kosher Wines
| 4 |
The Joy of Pickling The Joy of Pickling: 300 Flavor-Packed Recipes for Vegetables and More from Garden or Market
| 5 |
 Mycophilia
| 5 |
 Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
| 0 |
 Ball Complete Book of Home Preserving | 3 |
 Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
| 0 |
 Charcuterie: The Craft of Salting, Smoking, and Curing
| 0 |
 Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
| 0 |
 Bones: Recipes, History and Lore
| 0 |
 The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
| 5 |
 The Art of Beef Cutting
| 0 |
 Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
| 3 |
 The Artisan Jewish Deli at Home
| 5 |
 Balaboosta
| 5 |
 Jerusalem A Cookbook
| 4.33 |
 Ottolenghi
| 4 |
 The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
| 5 |
 Complete Book of Indian Cooking: 350 Recipes from the Regions of India
| 4 |
 Dakshin
| 4.5 |
 On Food and Cooking
| 4.33 |
 Meat: Everything You Need To Know
| 0 |
 Flour Water Salt Yeast
| 4.75 |
 Cook's Illustrated Meat Cookbook | 5 |
 The Bread Bible
| 5 |
 Jacques Pépin New Complete Techniques
| 0 |
 Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
| 0 |
 Vietnamese Home Cooking
| 4 |
 The French Market Cookbook
| 3 |
 The Professional Chef
| 4.5 |
 Garde Manger
| 0 |
 Sauces: Classical and Contemporary Sauce Making, 3rd Edition
| 5 |
 How to Roast a Lamb: New Greek Classic Cooking
| 0 |
 Greece, The Cookbook
| 0 |
 The Oxford Companion to Food
| 0 |
 Usha's Pickle Digest: The Perfect Pickle Recipe Book
| 5 |
