d subgenre all culinary

Creamy & Crunchy - (Arts and Traditions of the Table: Perspectives on Culinary H) by Jon Krampner

The Chile Pepper in China - (Arts and Traditions of the Table: Perspectives on Culinary H) by Brian R Dott

Mukoita I, Cutting Techniques - (Japanese Culinary Academy's Complete Japanese Cuisine) by Japanese Culinary Academy (Hardcover)

The Terroir of Whiskey - (Arts and Traditions of the Table: Perspectives on Culinary H) by Rob Arnold (Paperback)

Bangin' Beans - by Sarah Doig (Paperback)

Medieval Gardens and Culinary Adventures Stemming from Same - by R H Mason (Hardcover)

Culinary History of the Finger Lakes - (American Palate) by Falk (Paperback)

Jerky - (A. D. Livingston Cookbooks) by A D Livingston (Paperback)

The Kitchen as Laboratory - (Arts and Traditions of the Table: Perspectives on Culinary H) by César Vega & Job Ubbink & Erik Van Der Linden

Drinking History - (Arts and Traditions of the Table: Perspectives on Culinary H) by Andrew Smith

Otaku Food! - by Danielle Baghernejad (Paperback)

Heart-Healthy Instant Pot Cookbook - by Lauren O'Connor (Paperback)

Mostly Homemade - by Antoinette Johnson (Paperback)

The Kitchen as Laboratory - (Arts and Traditions of the Table: Perspectives on Culinary H) by César Vega & Job Ubbink & Erik Van Der Linden

Swing By! - by Stephanie Nass (Hardcover)

Chae - by Jung Eun Chae (Hardcover)

Protein Powder Cooking... Beyond the Shake - by Courtney Nielsen (Paperback)

The Waldorf Astoria Bar Book - by Frank Caiafa (Hardcover)

Wild Chocolate - by Rowan Jacobsen (Hardcover)

Chop Chop - by Ozoz Sokoh (Hardcover)

The French Bakery Cookbook - by Kimberly Zerkel (Hardcover)

Pok Pok Noodles - by Andy Ricker & Jj Goode (Hardcover)

Another Person's Poison - (Arts and Traditions of the Table: Perspectives on Culinary H) by Matthew Smith

Simply Tomato - by Martha Holmberg (Hardcover)