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The overlap of what we know, what we have experienced, and what we have forgotten informs our intuition.
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Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
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Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
Tal Ronnen: Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
Jessamyn Waldman Rodriguez: The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
Nancy Harmon Jenkins and Sara Jenkins: The Four Seasons of Pasta
Editors of Food52: Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)
Gena Hamshaw: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works)
Blaine Wetzel and Joe Ray: Sea and Smoke: Flavors from the Untamed Pacific Northwest
Eric Werner: Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
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