Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant

By Katie Reicher

The Flavor Equation

By Nik Sharma

Brownies To Die For!

By Bev Shaffer

Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals

By Nik Sharma

Chili Crisp

By James Park

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Patisserie: A Masterclass in Classic and Contemporary Patisserie

By Suzue Curley and William Curley

French Pastries and Desserts by Lenôtre: More than 200 Classic Recipes

By Chefs at Lenôtre

Trish's French Kitchen

By Trish Deseine

Le Guide Culinaire

By Auguste Escoffier

Nobody Does it Better: Why French Cooking is still the best in the world

By Trish Deseine

The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Le Répertoire de la Cuisine

By Louis Saulnier

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Better Than Nonna: Modernised Italian Recipes

By Danilo Cortellini

Antonio Carluccio – The Collection

By Antonio Carluccio

Italian Comfort Food

By The Editors of Saveur

The Italian Regional Cookbook

By Valentina Harris

4 Grosvenor Square

By Danilo Cortellini

Antonio Carluccio's Italia

By Antonio Carluccio

Honey from a Weed

By Patience Gray

An Invitation to Italian Cooking

By Antonio Carluccio

Marcella Cucina

By Marcella Hazan