Cooked: A Natural History of Transformation
The Omnivore's Dilemma: A Natural History of Four Meals
Food Rules: An Eater's Manual
Encyclopedia of Pasta
Wine Folly: The Essential Guide to Wine
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Herbs & Spices: The cook’s reference; Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and More
The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with Recipes)
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
Bread, Wine, Chocolate: The Slow Loss of Foods We Love
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
On Spice: Advice, Wisdom, and History with a Grain of Saltiness
