Root-to-Stalk Cooking: The Art of Using the Whole Vegetable [A Cookbook]

The Noma Guide to Fermentation (Foundations of Flavor)

Tartine Bread

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes

Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan

Momofuku

How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

Bangkok: Recipes and Stories from the Heart of Thailand

The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes

Washoku: Recipes from the Japanese Home Kitchen