Collection: Single Subject

Pheasant, Quail, Cottontail (Hank Shaw)

Pâté, Confit, Rillette (Brian Polcyn)

Miso, Tempeh, Natto & Other Tasty Ferments (Kirsten K. Shockey & Christopher Shockey)

Mastering Cheese (Max McCalman & David Gibbons)

Mastering Artisan Cheesemaking (Gianclis Caldwell)

Koji Alchemy (Rich Shih & Jeremy Umansky)

Jam Bake (Camilla Wyne)

Italian Olive Oil Tins (Guatelli Collection)

How to Eat Your Christmas Tree (Julia Geogallis)

Ham (Stefaan Daeninck)

Great Sausage Recipes and Meat Curing (Rytek Kutas)

Gastro Obscura (Cecily Wong & Dylan Thuras)

Fruit (Lee Reich)

Fermentation as Metaphor (Sandor Ellix Katz)

Ferment (Holly Davis)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition (Daniel Humm)

Counter Space (MoMA)

Core (Clare Smyth)

Buck, Buck, Moose (Hank Shaw)

Bones (Jennifer McLagan)

Boards, Platters, Plates (Maria Zizka)

Artisan Cheese Making at Home (Mary Karlin)

American Sfoglino (Evan Funke)

Aesthetic Dining: The Art Restaurant Around the World (Christina Makris)