Culinary Management (Co-op)

The Ethnobiology of Wild Foods by Andrea P Pieroni

Gastronativism : food, identity politics, and globalization

Basic Scientific Food Preparation Lab Manual by Department of Food Science and Human Nutrition, Iowa State University

Food Fights by Charles C. Ludington (Editor); Matthew Morse Booker (Editor)

How to Become a Rock Star Chef in the Digital Age by Mark Garcia; Barry Wacksman (Contribution by)

Gandhi's Search for the Perfect Diet by Nico Slate; Anand A. Yang (Series edited by); K. Sivaramakrishnan (Series edited by); Padma Kaimal (Series edited by)

Seed to Plate, Soil to Sky by Lois Ellen Frank

Molecular Gastronomy by Jose Sanchez

The Sioux Chef's Indigenous Kitchen by Sean Sherman; Beth Dooley (Contribution by)

Modernist Cuisine by Chris Young; Nathan Myhrvold; Maxime Bilet

Tasting Table Cooking with Friends by Geoff Bartakovics; Todd Coleman

Creating Your Culinary Career by Ronald Hayes; The Culinary Institute of America (CIA)

Nutrition for Foodservice and Culinary Professionals by Karen E. Drummond; Lisa M. Brefere

Salt, Fat, Acid, Heat by Samin Nosrat; Wendy MacNaughton (Illustrator)

Sir John's Table by Lindy Mechefske

Kosher Food Production by Zushe Yosef Blech

Tawâw by Shane M. Chartrand; Jennifer Cockrall-King (As told to)