Die gute Wiener Küche: Das österreichische Jahrhundertkochbuch. Ewald Plachutta und Christoph Wagner.

Le Pigeon. Gabriel Rucker and Meredith Erickson with Lauren and Andrew Fortgang.

In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods. Taylor Boetticher.

Polpo. A Venetian Cookbook (Of Sorts). Russel Norman, Photography by Jenny Zarins.

Chez Panisse Café Cookbook. Alice Waters and the Cooks of Chez Panisse, in Colloboration with David Tanis and Fritz Streiff, Illustrations by David Lance Goines.

Beyond Nose To Tail. A Kind Of British Cooking : Part II. Fergus Henderson & Justin Piers Gellatly, Photography by Jason Lowe.

Die klassische italienische Küche. 450 Rezepte. Marcella Hazan.

Odd Bits. How to cook the rest of the animal. Jennifer MyLagan.

Classic Food of Northern Italy. Revised Edition. Anna del Conte.

Jerusalem. Revised Edition. Yotam Ottolenghi and Sami Tamimi.

The River Cottage Meat Book. Hugh Fearnley-Whittingstall, Photography by Simon Wheeler.

Eating with the Chefs. Family meals from the world’s most creative restaurants. Per-Anders Jörgensen.