A 907-page dictionary with 2,650 entries all about food. This is the reference book to have on your shelf when you need to look up all those obscure ingredients.

A large dictionary on ingredients, techniques and much more. Heavily focused on the cuisines of Europe.

Classic American baking recipes, all tested and packed with helpful tips. Authored by 13 talented experts.

There aren't too many books that tell you how to cure your own salami or make pate. This is a great one.

A very accessible book that explains the classics in Japanese cuisine with very little westernization.