The Book Shelf


  • Ottolenghi–Yottam Ottolenghi
  • The Foods of Morocco–Paula Wolfert
  • Mourad: New Moroccan by Mourad Lahlou
  • Ceviche– Peruvian Kitchen, Martin Morales
  • Honey & Co.–Food from the Middle East, The Cookbook, Itamar Srulovich & Sarit Packer
  •  Arabesque–A taste of Morocco, Turkey, and Lebanon, Claudia Roden
  • A Taste of Skane – The Sea, the Fields, the Forest and the Food, Leif Eriksson and Gunnar Tornquist (Editor)
  • Workin’ More Kitchen Sessions with Charlie Trotter, Charlie Trotter and Sari Zernich
  • Mastering Artisan Cheesemaking, Gianaclis Caldwell


  • Blood, Bones, and Butter, Gabrielle Hamilton
  • Yes, Chef, Marcus Samuelsson


  • Pure Beef–An essential guide to Artisan Meat with recipes for every cut, Lynne Curry
  • In the Charcuterie,  Taylor Boetticher and Toponia Miller
  • Whole Beast Butchery, Ryan Farr, Brigit Binns and Ed Anderson
  • The Art of Beef Cutting, Kari Underly

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