FOOD
Cookbooks
- Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking; Samin Nosrat
- Institut Paul Bacuse Gastronomique: The Definitive Step-By-Step Guide to Culinary Excellence; Institute Paul Bocuse
- The Food Lab: Better Home Cooking Through Science; J. Kenji López-Alt
- Sauces: Classical and Contemporary Sauce Making; James Peterson
- The Spice Companion: A Guide to the World of Spices; Lior Lev Sercarz
- Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; Ken Forkish
- Cool Smoke: The Art of Great Barbecue; Tuffy Stone
- Momofuku; David Chang & Peter Meehan
- The French Laundry; Thomas Keller
- Alinea; Grant Achatz