Title: Appetites: A Cookbook, Author: Anthony Bourdain
Title: At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well, Author: Amy Chaplin
Title: Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere, Author: Dorie Greenspan
Title: Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka, Author: Uri Scheft
eBook $11.99 $19.95 Current price is $11.99, Original price is $19.95.
Title: Cooking for Jeffrey: A Barefoot Contessa Cookbook, Author: Ina Garten
Title: Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads, Author: Kathleen Weber
Hardcover $20.57 $29.95 Current price is $20.57, Original price is $29.95.
Title: Dorie's Cookies, Author: Dorie Greenspan
Title: Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours, Author: Alice Medrich
Title: In Her Kitchen: Stories and Recipes from Grandmas Around the World, Author: Gabriele Galimberti
Title: Marcus Off Duty: The Recipes I Cook at Home, Author: Marcus Samuelsson
Title: Nom Nom Paleo: Food for Humans, Author: Michelle Tam
Title: Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook], Author: Yotam Ottolenghi
Title: Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow-Cooker Recipes (Signed Book), Author: Gina Homolka
Title: Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan, Author: Naomi Duguid
Title: The Chain: Farm, Factory, and the Fate of Our Food, Author: Ted Genoways
Title: The Cuban Table: A Celebration of Food, Flavors, and History, Author: Ana Sofia Pelaez
Title: The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook], Author: Ken Forkish
Title: The Language of Food: A Linguist Reads the Menu, Author: Dan Jurafsky
eBook $10.99 $15.95 Current price is $10.99, Original price is $15.95.
Title: The Spice and Herb Bible, Author: Ian Hemphill
Title: The Third Plate: Field Notes on the Future of Food, Author: Dan Barber