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