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_ General Cooking

“Ruhlman’s Twenty” by Michael Ruhlman

_ Focus on Health

“Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen” by Heidi Swanson

_ International

“The Food of Morocco” by Paula Wolfert

_ Photography

“Notes from a Kitchen: A Journey Inside Culinary Obsession” by Jeff Scott and Blake Beshore

_ Reference and Scholarship

“Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920” by Andrew P. Haley

_ Single Subject

“All About Roasting” by Molly Stevens

_ Writing and Literature

“Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef” by Gabrielle Hamilton

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