KOREAN FOOD MADE SIMPLE by Judy Joo
WEBER'S NEW AMERICAN BARBECUE™ by Jamie Purviance
THE YOUNG CHEF: Recipes and Techniques for Kids Who Love to Cook by The Culinary Institute of America
BETTER HOMES AND GARDENS JAMS & JELLIES
MEXICAN TODAY by Pati Jinich
THE DEAD RABBIT DRINKS MANUAL by Sean Muldoon and Jack McGarry
GLUTEN-FREE GIRL AMERICAN CLASSICS REINVENTED by Shauna James Ahern
PAYARD COOKIES by François Payard
FLAVORFUL by Tish Boyle
DIABETIC LIVING EAT TO BEAT DIABETES by Diabetic Living
THE FOOD OF TAIWAN: Recipes from the Beautiful Island by Cathy Erway
ONE DOUGH, TEN BREADS by Sarah Black
MEATHEAD: THE SCIENCE OF GREAT BARBECUE AND GRILLING by Meathead Goldwyn
YOU HAVE IT MADE: DELICIOUS, HEALTHY, DO-AHEAD MEALS by Ellie Krieger
PURE ARTISTRY: Extraordinary Vegan and Gluten-Free Cakes by Emily Lael Aumiller
EATING CLEAN by Amie Valpone
BOWL: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals by Lukas Volger
BETTY CROCKER KIDS COOK by Betty Crocker
BETTY CROCKER GLUTEN-FREE BAKING by Betty Crocker
PRESERVING ITALY by Domenica Marchetti