Collection: Single Subject

Signature Dishes that Matter (Mitchell Davis)

Shellfish (Cynthia Nims)

Sausage Making (Ryan Farr)

Recipes from the Woods: The Book of Game and Forage (Jean-François Mallet)

Real Food Fermentation: Revised and Expanded (Alex Lewin)

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)

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)