| #2 |  Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
| 4.56 |
| #3 |  How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook
| 4.22 |
| #4 |  On Food and Cooking
| 4.33 |
| #5 |  The Science of Good Cooking | 4.5 |
| #6 |  Cooking for Geeks
| 3.88 |
| #7 |  The Food Lab
| 4.61 |
| #8 |  The Improvisational Cook The Improvisational Cook
| 0 |
| #9 |  Ruhlman's Twenty | 4.67 |
| #10 |  I'm Just Here for the Food
| 4 |
| #11 |  Better Homes and Gardens New Cook Book
| 4.36 |
| #12 |  Joy of Cooking
| 4.33 |
| #13 |  Betty Crocker's Cookbook
| 4.67 |
| #14 |  Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine | 0 |
| #15 |  How to Cook Without a Book
| 4 |
| #16 |  Jacques Pépin New Complete Techniques
| 0 |
| #17 |  Essentials of Cooking
| 0 |
| #18 |  Ratio: The Simple Codes Behind the Craft of Everyday Cooking
| 4.08 |
| #19 |  The Art of Simple Food
| 4 |
| #20 |  Modernist Cuisine
| 4.5 |
| #21 |  Modernist Cuisine at Home
| 5 |
| #22 |  The Flavor Bible
| 4 |
