BOOKS + MAGS

The River Cottage Curing and Smoking Handbook | Steven Lamb

Rich Table | Sarah Rich & Evan Rich

Rice, Noodle, Fish | Matt Goulding

The Revolution Will Not Be Microwaved | Sandor Ellix Katz

Reflections on Culinary Artistry | Pierre Gagnaire

Red Truck Bakery Cookbook | Brian Noyes

Raw | Charlie Trotter

Pig Tales | Barry Estabrook

Only in Tokyo: Two Chefs, 24 hours, The Ultimate Food City | Michael Ryan & Luke Burgess

One Good Dish | David Tanis

North: The New Nordic Cuisine of Iceland | Gunnar Karl Gíslason

NOPI: The Cookbook | Yotam Ottolenghi & Ramael Scully

Noma 2.0: Vegetable, Forest, Ocean | René Redzepi

Nobu: The Cookbook| Nobuyuki Matsuhisa

The New Wildcrafted Cuisine | Pascal Baudar

My Paris Kitchen | David Lebovitz

Mrs. Wheelbarrow's Practical Pantry | Cathy Barrow

Momofuku Milk Bar | Christina Tosi

Milk Bar Life: Recipes & Stories | Christina Tosi

The Mitsitam Cafe Cookbook | Richard Hetzler

The Middle Eastern Vegetarian Cookbook | Salma Hage

Mastering Fermentation | Mary Karlin

David Tanis Market Cooking | David Tanis

Macarons | Pierre Hermé