The Oxford Companion to Wine

Foodservice Organizations: A Managerial and Systems Approach

Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease

Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Barons: Money, Power, and the Corruption of America's Food Industry

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Cod: A Biography of the Fish that Changed the World

The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner