created by Monique Llamas
Venezia
Tessa Kiros
La Varenne Pratique
Anne Willan
Cucina Ebraica: Flavours of the Italian Jewish Kitchen
Joyce Goldstein
Pride and Pudding: The History of British Puddings, Savoury and Sweet
Regula Ysewijn
My Bombay Kitchen
Niloufer Ichaporia King
Peruvian Kitchen
Morena Cuadra and Morena EscardΓ³
Vegan Desserts
Hannah Kaminsky
Southern Cakes
Nancie McDermott
Italian Regional Cookery
Valentina Harris
Indonesian Regional Food and Cookery
Sri Owen
An Ocean of Flavor: The Japanese Way with Fish and Seafood
Elizabeth Andoh
My Paris Market Cookbook
Emily Dilling
The Food of India: A Journey for Food Lovers
Priya Wickramasinghe
French Country Kitchen
Geraldene Holt
How to Cook a Wolf
MFK Fisher
Bistronomy: French Food Unbound
Katrina Meynink
Culinary Artistry
Andrew Dornenburg and Karen Page
Cooking with Spice
Jennifer Newens
Tokyo Cult Recipes
Maori Murota
Spirit & Spice
Ghillie Basan
A Table in Tuscany
Leslie Forbes
Classic Palestinian Cuisine
Christiane Dabdoub Nasser
The Ginger & White Cookbook
Tonia George
Salmagundi
Sally Butcher
Cheese Obsession
Georgeanne Brennan
A Taste of Russia
Darra Goldstein
Jewish Holiday Cooking
Jayne Cohen
The Jewelled Kitchen
Bethany Kehdy
The Food of Morocco
Paula Wolfert
Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less
Melissa Joulwan
The Baking Bible
Rose Levy Beranbaum
Tasting Georgia: A Food and Wine Journey in the Caucasus
Carla Capalbo
Darina Allen's Simply Delicious Suppers
Darina Allen
Burma: Rivers of flavor
Naomi Duguid
The Hakka Cookbook
Linda Anusasananan
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
Josceline Dimbleby
Marcella's Italian Kitchen
Marcella Hazan