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 Escardó
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
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