Incoming Resources
- Mark Bittman's kitchen matrix, more than 700 simple recipes and techniques to mix and match for endless possibilities, Mark Bittman
- The art of eating through the zombie apocalypse, a cookbook & culinary survival guide, Lauren Wilson ; illustrations by Kristian Bauthus
- The chopped cookbook, use what you've got to cook something great
- The kimchi cookbook, 60 traditional and modern ways to make and eat kimchi, Lauryn Chin with Olga Massov ; photography by Sara Remington
- Fresh & fermented, 85 delicious ways to make fermented carrots, kraut, and kimchi part of every meal, Julie O'Brien & Richard J. Climenhage ; photography by Charity Burggraaf
- In the charcuterie, the Fatted Calf's guide to making sausage, salumi, pâtés, roasts, confits, and other meaty goods, Taylor Boetticher and Toponia Miller ; photography by Alex Farnum
- Smart chefs stay slim, lessons in eating and living from America's best chefs, Allison Adato ; foreword by Art Smith
- Artisan cheese making at home, techniques and recipes for mastering world-class cheeses, Mary Karlin ; photography by Ed Anderson ; foreword by Peter Reinhart
- The homemade vegan pantry, the art of making your own staples, Miyoko Schinner, photography by Eva Kolenko