Vino: The Essential Guide to Real Italian Wine

Advanced Bread and Pastry

In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia

The Third Plate: Field Notes on the Future of Food

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

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

The Book of Yields: Accuracy in Food Costing and Purchasing

Supervision in the Hospitality Industry

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)

The Secret Life of Groceries: The Dark Miracle of the American Supermarket