1. Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef, Gabrielle Hamilton

2. A Year in Provence, Peter Mayle

3. Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany, Bill Buford

4. Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, Anthony Bourdain

5. The Man Who Ate Everything, Jeffrey Steingarten

6. Burn the Ice, The American Culinary Revolution and Its End, Kevin Alexander

7. Finding the Flavors We Lost From Bread to Bourbon, How Artisans Reclaimed American Food, Patric Kuh

8. Women in the Kitchen, Twelve Essential Cookbook Writers Who Defined the Way We Eat, From 1661 to Today, Anne Willan
 
9. American Sfoglino, A Master Class in Handmade Pasta, Evan Funke

10. Soup for Syria, Recipes to Celebrate Our Shared Humanity, Barbara Abdeni Massaad

11. Sobremesa, A Memoir of Food and Love in Thirteen Courses, Josephine Oria Caminos

12. In Bibi's Kitchen, The Recipes and Stories of Grandmothers From the Eight African Countries that Touch the Indian Ocean, Hawa Hassan

13.  The Best American Food Writing 

14. Dirt, Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking, Bill Buford

15. Food, the History of Taste Edited by Paul Freedman

16. Saveur, The New Comfort Food: Home Cooking From Around the World

17. Food Truck Road Trip, A Cookbook: More Than 100 Recipes Colllected From the Best Street Food Vendors Coast to Coast, Kim Pham

18. Saveur Cooks Authentic French

19. Olive Odyssey, Searching for the Secrets of the Fruit That Seduced the World, Julie Angus

20. The Book of Eating, Adventures in Professional Gluttony, Ada Platt

21. Taste of Persia, A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, Naomi Duguid

22. The Art of Escapism Cooking, A Survival Story, With Intensely Good Flavors, Mandy Lee

23. Women on Food, Edited, Charlotte Druckman

24. The Joy of Seafood, the All-purpose Seafood Cookbook With More than 900 Recipes, Barton Seaver

25. Butter, A Rich History, Elaine Khosrova

26. Food of the Italian South,

Recipes for Classic, Disappearing, and Lost Dishes, Katie Parla

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27. Night + Market, Kris Yenbamroong

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28. Downtime, Deliciousness at Home, Nadine Ley Redzepi

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29. Ten Restaurants That Changed America, Paul Freedman

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30. The Tuscan Sun Cookbook, Frances Mayes

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31. The Course of History, Ten Meals That Changed the World, Struan Stevenson

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32. Joe Beef, Surviving the Apocalypse: Another Cookbook of Sorts, Frederic Morin

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33. Porto Stories From Portugal's Historic Bolhao Market, Gabrella opaz

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34. Wine Food, New Adventures in Drinking and Cooking, Dana Frank

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35. The Sioux Chef's Indigenous Kitchen, Sean Sherman

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36. The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler, Steven Rinella

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37. Basque Country, a Culinary Journey Through a Food Lover's Paradise, Marti Buckley

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38. Bangkok: Recipes and Stories from the Heart of Thailand. Leela Punyaratabandhu

39. Pasta, Pane, VinoPasta, Pane, Vino

Deep Travels Through Italy's Food Culture, Matt Goulding

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40. Eating My Way Through Italy,Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table, Elizabeth Minchilli

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41. Unforgettable, the Bold Flavors of Paula Wolfert's Renegade Life, Emily Kaiser Thelin

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42. 32 Yolks, From My Mother's Table to Working the Line, Eric Ripert

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43. Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook, Alon Shaya

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44. Hawker FareHawker Fare, BookStories & Recipes From A Refugee Chef's Isan Thai & Lao Roots, Syhabout, James

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45. Pok Pok. The Drinking Food of ThailandPok Pok. The Drinking Food of Thailand, Andy Ricker

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46. Driving Hungry: A Memoir, Layne Mosler

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47. Between Harlem and HeavenBetween Harlem and Heaven, BookAfro Asian American Cooking for Big Nights, Weeknights, & Every Day, Johnson, J. J.

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48. The Drinkable GlobeThe Drinkable Globe, BookThe Indispensable Guide to the Wide World of Booze, Jeff Cioletti

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49. A Taste of Paris, A History of the Parisian Love Affair With Food, David Downie

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50. Gastrophysics : the new science of eating, Charles Spence

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51. Poole's, Recipes and Stories From a Modern Diner, Ashlely Christensen

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52. Duck SeasonDuck Season, BookEating, Drinking, and Other Misadventures in Gascony-- France's Last Best Place David McAninch

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53. The American Plate: A Culinary History in 100 Bites, Libby H. O'Connell

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54. On the Noodle Road: From Beijing to Rome, with Love and Pasta, Jen Lin-Liu

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55.Tasting Rome, Fresh Flavors and Forgotten Recipes From An Ancient City, Katie Parla

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56. Lucky Rice, Stories and Recipes From Night Markets, Feasts, and Family Tables, Danielle Chang

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57. The People's Place: Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today

Book, Dave Hoekstra

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58. Bitter, a Taste of the World's Most Dangerous Flavor, Jennifer McLagan​

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59. The Taste of Tomorrow: Dispatches from the Future of Food, Josh Schonwald

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60. Food Heroes: 16 Culinary Artisans—Preserving Tradition,

Georgia Pellegrini

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61. Manresa: An Edible Reflection, Christine Muhlke and David Kinch

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62. Death by Pad Thai: And Other Unforgettable Meals, Douglas Bauer

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63. My Korean Deli: Risking It All for a Convenience Store, Ben Ryder Howe 

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64. Lunch in Paris: A Delicious Love Story, with Recipes, Elizabeth Bard

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65. Fire in My Belly: Real Cooking, Kevin Gillespie 

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66. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields, Rowan Jacobsen 

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67. The Perfect Meal: In Search of the Lost Tastes of France, John Baxter 

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68. The James Beard Foundation's Best of the Best, A 25th Anniversary Celebration of America's Outstanding Chefs,

Kit Wohl

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69. The Sharper your Knife, the Less You Cry, Love, Laughter, and Tears at the World's Most Famous Cooking School, Kathleen Flinn

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70. The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook, Anne Willan 

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72. How Italian Food Conquered the World, John Mariani

 

73. The way we cook : portraits from around the world, Saveur

 

74. Red Sauce, How Italian Food Become American, Ian Macallen

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75. The Lost Ravioli Recipes of Hoboken: A Search for Food and Family, Laura Schenone

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76. A Thousand Years Over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances,  Laura Schenone

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77. The Fortune cookie chronicles (A Book Adventure through the Mysteries of Chinese Food), Jennifer 8. Lee

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78. Chop Suey: A Cultural History of Chinese Food in the United States [Hardcover], Andrew Coe

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79. The United States of Arugula: How We Became a Gourmet Nation, David Kamp

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80. Taco USA, Gustavo Arellano

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81. 97 Orchard:  An Edible History of 5 Immigrant Families in one Tenement in New York, Jane Ziegelman

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82. 52 loaves:  One Man’s Relentless Pursuit of Truth, Meaning, and Perfect Crust, William Alexander

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83.Fannie Farmer’s Last Supper, Chris Kimball

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84. Sweet Invention-A History of Dessert, Michael Krondl

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85. Save the Deli ,David Sax

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86.  Saveur Cooks Authentic American-Celebrating the recipes and diverse traditions of our rich heritage, the editors of Saveur Magazine

 

87. Star Spangled Cooking-A Food Lover’s Tour of America,Chateau Ste. Michelle

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88.One Big Table-A Portrait of American Cooking, Molly O’Neill

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89.The Saucier’s Apprentice, Bob Spitz

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90.It Must Be Something I Ate, Jeffrey Steingarten

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91.The Man Who Ate The World-in search of the perfect dinner, Jay Rayner

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92.Food Journeys of a lifetime-500 Extraordinary places to eat around the globe

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93.My Last Supper-50 great chefs and their final meals, Melanie Dunea

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94.Around the World in 80 Dinners, Cheryl and Bill Jamison

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95.Eat My Globe-one year to go everywhere and eat anything, Simon Majumdar

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96. Medium Raw, Anthony Bourdain

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97. Don’t Try This at Home: culinary catastrophes from the world’s greatest chefs, Kimberly Witherspoon & Andrew Friedman

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98. Fork it over-the intrepid adventures, Alan Richman

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99.Provence, 1970 MFS Fisher, Julia Child, James Beard, and the reinvention of American taste by Luke Barr

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100. Food heroes : the story of sixteen culinary artisans fighting to preserve tradition by Pellegrini, Georgia

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101. Try this : traveling the globe without leaving the table Freeman, Danyelle

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101. No experience necessary : the culinary odyssey of Chef Norman Van Aken, Norman Van Aken

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102.Shark’s fin and Sichuan pepper: a sweet –sour memoir of eating in china, Fuchsia Dunlop

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103.The perfect meal : in search of the lost tastes of France, John Baxter

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104. The sharper your knife, the less you cry : love, laughter, and tears at the world's most famous cooking school, Kathleen Flinn

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105. Eat the city : a tale of the fishers, trappers, hunters, foragers, slaughterers, butchers, farmers, poultry minders, sugar refiners, cane cutters, beekeepers, winemakers, and brewers who built New York, Robin Shulman

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106. The food and feasts of Jesus : inside the world of first century fare, with menus and recipes, Neel, Douglas

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107. Gastrophysics : the new science of eating, Charles Spence

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108. The American plate : a culinary history in 100 bites, Libby Haight O'Connell

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109.The cookbook library: four centuries of the cooks, writers, and recipes that made the modern cookbook, Anne Willan

 

110. Gastro Obscura, A Food Adventurer's Guide, Cecily Wong

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111. Mango and Peppercorns, Tung Nguyen

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112. Filipinx, Heritage Recipes From the Diaspora, Angela Dimayuga & Ligay Mishan

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113. Dinner in Rome. A history of the world in one meal, Andreas Viestad

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114. Steal the Menu, A Memoir of Forty Years in Food, Raymond A. Sokolov

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115. Our Lady of Perpetual Hunger, A Memoir, Lisa Donovan

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116. The Migrant Chef, The Life and Times of Lalo Garcia, Laura Tillman

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117. Taste Makers: Seven Immigrant Women Who Revolutionized Food in America, Mayukh Sen

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118. The Roads to Rome, Jarrett Wrisley

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119. Mastering the Art of French Eating, Book Lessons in Food and Love From a Year in Paris, Ann Mah

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120.Billion Dollar Burger Inside Big Tech's Race for the Future of Food, Chas Purdy

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