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140 books found.
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
2014
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
2008
Fish
1994
Fish: 54 Seafood Feasts
2013
Fish and Shellfish
1996
Foolproof Fish Modern Recipes for Everyone, Everywhere
Awarded 2021
Franklin Barbecue
2015
French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Patés En Croûte
Awarded 2025
Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Dressings, Glazes, Pestos, Pasta Sauces, Salsas, and More
2005
Goat: Cooking and Eating
2018
Go Fish
2009
Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
2010
Gourmet Preserves
Awarded 1988
Grains for Every Season: Rethinking Our Way with Grains
Awarded 2022
Ham: An Obsession with the Hindquarter
2010
Hello, My Name Is Ice Cream: The Art and Science of the Scoop
2017
Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters
Awarded 2024
Homemade Ramen
2025
Hot Links and Country Flavors: Sausages in American Regional Cooking
1990
HOW TO COOK MEAT
Awarded 2001
HOW TO GRILL
Awarded 2002
How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire
Awarded 2022
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods
2013
Italian Pizza and Hearth Breads
Awarded 1988