 | Baked: New Frontiers in Baking by Matt Lewis
Buy new: $19.77 / Used from: $16.23 |
 | Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed
Buy new: $19.80 / Used from: $17.98 |
 | Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis
Buy new: $21.45 / Used from: $18.98 |
 | Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited by Arthur Schwartz
Buy new: $23.10 / Used from: $14.95 |
 | The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies by Nick Malgieri
Buy new: $23.10 / Used from: $18.65 |
 | At the Crillon and at Home: Recipes by Jean-Francois Piege by Jean Francois Piege
Buy new: $40.95 / Used from: $42.92 |
 | Chanterelle by David Waltuck
Buy new: $31.50 / Used from: $15.99 |
 | On the Line by Eric Ripert
Buy new: $23.10 / Used from: $19.39 |
 | The Bon Appetit Cookbook: Fast Easy Fresh by Barbara Fairchild
Buy new: $23.07 / Used from: $11.99 |
 | Cooking with Les Dames d'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink
Buy new: $25.20 / Used from: $15.00 |
 | The Culinary Institute of America Cookbook: A Collection of Our Favorite Recipes for the Home Chef by The Culinary Institute of America
Buy new: $26.37 / Used from: $19.98 |
 | A16: Food + Wine by Nate Appleman
Buy new: $23.10 / Used from: $18.69 |
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