Cookshelf
A Modern Way to Eat by Anna Jones
The Flavour Thesaurus by Nikki Segnit
Tender by Nigel Slater
Bar Tartine by Nicolaus Balla and Cortney Burns
Our Korean Kitchen by Jordan Bourke and Rejina Pyo
Week in, Week out by Simon Hopkinson
On Food and Cooking by Harold Mcgee
The Art of Fermentation by Sandor Katz
The Naked Chef by Jamie Oliver
How to Eat by Nigella Lawson
Plenty by Yotam Ottolenghi
Jerusalem by Ottolenghi and Tamimi
Moro by Sam and Samantha Clark
Pitt Cue Co. by Tom Adams
Honey & co.: The Baking Book by Itamar Srulovich and Sarit Packer
Bread, cake, doughnut, pudding by Justin Gellatly
Simple by Diana Henry
Mamushka by Olia Hercules
The River Cottage Cookbook by Hugh Fearnley-Whittingstall
The Mission Chinese Food Cookbook by Danny Bowien
