Anthony Bourdain on what really happens in restaurant kitchens; do not order fish on Monday.
Bittman's 2,000 recipes in plain instructions; the kitchen reference.
Julia Child's 1961 book that taught Americans to make boeuf bourguignon.
Michael Pollan follows four meals from field to plate, starting with corn.
Samin Nosrat's four elements of cooking, with drawings instead of photos.
Kurlansky on the mineral that built cities, paid soldiers and started revolutions.
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