Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars
Mike La Charite and Jason Logsdon
Season: Big Flavors, Beautiful Food
Nik Sharma
The Cooking of South West France
Paula Wolfert
The Modern Art of Chinese Cooking: Techniques & Recipes
Barbara Tropp
The Times Cookbook
Frances Bissell
Darina Allen's Simply Delicious Suppers
Darina Allen
Jeremiah Tower's New American Classics
Jeremiah Tower
China: A Cookbook
Terry Tan
Roots: The Definitive Compendium
Diane Morgan
Love Your Leftovers
Nick Evans
Burma: Rivers of flavor
Naomi Duguid
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Umami: The Fifth Taste
Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino
Umami: Unlocking the Secrets of the Fifth Taste
Ole Mouritsen and Klavs Styrbæk
Traditional Recipes of Laos
Phia Sing
The Taste of China
Ken Hom
The Rice Book
Sri Owen
The Little Thai Cookbook
Marshall Cavendish
The Key to Chinese Cooking
Irene Kuo
The Hakka Cookbook
Linda Anusasananan
The Dim Sum Book
Eileen Yin-Fei Lo
The Clay-Pot Cookbook
Georgia Sales
Taste of Korea
Young Jin Song
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore
Robert Danhi
Silk Road Cooking: A Vegetarian Journey
Najmieh Batmanglij
Sex & Drugs & Sausage Rolls
Graham Garrett and Cat Black
Seductions of Rice
Jeffrey Alford and Naomi Duguid
Ramen
Heather Whinney
Quick & Easy Thai
Nancie McDermott
Pure Vanilla: Irresistible Recipes and Essential Techniques
Shauna Sever
New Wave Asian: A Guide to the Southeast Asian Food Revolution
New Beijing Cuisine
Jereme Leung
My Street Food Kitchen
Jennifer Joyce
My Rendang isn't Crispy
Zaleha Kadir Olpin
My Bombay Kitchen
Niloufer Ichaporia King
My Asian Kitchen
Mrs. Chiang’s Szechwan Cookbook
Ellen Schrecker
Mission Street Food
Anthony Myint and Karen Leibowitz
Mighty Spice Cookbook
John Gregory-Smith
Memories of Philippine Kitchens
Amy Besa and Romy Dorotan
Mastering the Art of Chinese Cooking
Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon
Ann Le
Ken Hom's Vegetarian Cookery
Ken Hom's Quick Wok
Ken Hom's Hot Wok
Ken Hom Cooks Thai
Japanese Food Made Easy
Aya Nishimura
Indonesian Regional Food and Cookery
Indonesian Food and Cookery
Homestyle Chinese Cooking
Yan-Kit So
Hidden Kitchens of Sri Lanka
Bree Hutchins
Formulas for Flavour
John Campbell
Fire Islands: Recipes from Indonesia
Eleanor Ford
Far Flung Floyd
Keith Floyd
Dashi and Umami: The Heart of Japanese cuisine
Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni
Cooking with Spice
Jennifer Newens
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century
Ching-He Huang
Caribbean Food Made Easy
Levi Roots
Simply Asian
Neil Perry
At Home with Japanese Cooking
Elizabeth Andoh
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