| Titler | Rækkefølge |
| A Common Table: 80 Recipes and Stories from My Shared Cultures af Cynthia Chen McTernan | |
| U.S.A. Cookbook af Sheila Lukins | |
| The Solace of Food: A Life of James Beard af Robert Clark | Writing on Food, 1994 |
| A Chef's Tale: A Memoir of Food, France and America af Pierre Franey | Writing on Food, 1995 |
| MENUs for Entertaining af Martha Stewart | Entertaining & Special Occasions, 1995 |
| The Book of Jewish Food af Claudia Roden | General, 1997 |
| Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking af Anne Mendelson | Writing on Food, 1997 |
| Tender at the Bone: Growing Up at the Table af Ruth Reichl | Reference and Writing on Foods, 1999 |
| A World of Curries: From Bombay to Bangkok, Java to Jamaica, Exciting Cookery Featuring Fresh and Exotic Spices af Dave DeWitt | 2000 |
| The World of Caffeine: The Science and Culture of the World's Most Popular Drug af Bennett Alan Weinberg | Reference, 2002 |
| Near a Thousand Tables : A History of Food af Felipe Fernández-Armesto | Literary Writing About Food, Wine & Spirits, 2003 |
| Salt: A World History af Mark Kurlansky | Literary Writing About Food, Wine & Spirits, 2003 |
| The Apprentice: My Life in the Kitchen af Jacques Pepin | Writing and Reference, 2004 |
| Monsoon Diary: A Memoir with Recipes af Shoba Narayan | Writing and Reference, 2004 |
| Zinfandel: A History of a Grape and Its Wine af Charles L. Sullivan | Wine & Spirits, 2004 |
| 1,000 Italian Recipes af Michele Scicolone | International, 2005 |
| Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes af Arthur Schwartz | Food of the Americas, 2005 |
| The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries af Janie Hibler | Single Subject, 2005 |
| Bouchon af Thomas Keller | Cooking from a Profesional Point of View, 2005 |
| The Cafe Paradiso Cookbook (Atrium Press) af Denis Cotter | Vegetarian, 2005 |
| Chocolate American Style af Lora Brody | Baking and Desserts, 2005 |
| The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds af Amy Goldman | Reference, 2005 |
| Cooking New American : How to Cook the Food You Love to Eat af Fine Cooking Magazine | Food of the Americas, 2005 |
| The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well) af Patsy Jamieson | Focus on Health, 2005 |
| Feast: Food to Celebrate Life af Nigella Lawson | Entertaining and Special Occasions, 2005 |
| Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill af Frank Stitt | Cooking from a Profesional Point of View, 2005 |
| Italian: Slow and Savory af Joyce Goldstein | International, 2005 |
| A Matter of Taste: Inspired Seasonal Menus with Wines and Spirits to Match af Lucy Waverman | Entertaining and Special Occasions, 2005 |
| Middag med Jamie af Jamie Oliver | General, 2005 |
| Noble Rot: A Bordeaux Wine Revolution af William Echikson | Wine and Spirits, 2005 |
| The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set af Andrew F. Smith | Reference, 2005 |
| Pure Chocolate: Divine Desserts and Sweets from the Creator of Fran's Chocolates af Fran Bigelow | Baking and Desserts, 2005 |
| Rick and Lanie's Excellent Kitchen Adventures: Recipes and Stories af Rick Bayless | General, 2005 |
| Rick Stein's Complete Seafood af Rick Stein | Single Subject, 2005 |
| Serena, Food & Stories: Feeding Friends Every Hour of the Day af Serena Bass | Cooking from a Profesional Point of View, 2005 |
| The Spiaggia Cookbook: Eleganza Italiana in Cucina af Tony Mantuano | Photography, 2005 |
| Spice: The History of a Temptation af Jack Turner | Writing on Food, 2005 |
| Toast af Nigel Slater | Writing on Food, 2005 |
| Williams Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking (Williams-Sonoma Esse af Dana Jacobi | Focus on Health, 2005 |
| The Wines of Bordeaux: Vintages and Tasting Notes 1952-2003 af Clive Coates | Wine and Spirits, 2005 |
| A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends af Jack Bishop | Vegetarian, 2005 |
| 4000 Champagnes af Richard Juhlin | Wine and Spirits, 2006 |
| A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World af Nick Malgieri | Baking and Dessert, 2006 |
| Boulevard: The Cookbook af Nancy Oakes | Cooking from a Professional Point of View, 2006 |
| Charcuterie af Michael Ruhlman | Single Subject, 2006 |
| Chocolate Obsession: Confections and Treats to Create and Savor af Michael Recchiuti | Baking and Dessert, 2006 |
| Cooking School Secrets For Real-World Cooks af Linda Carucci | General, 2006 |
| The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100 Tips for Simple, Everyday Carbohydrate Control af Joyce Hendley | Healthy Focus, 2006 |
| The Emperor of Wine: The Rise of Robert M. Parker, Jr. and the Reign of American Taste af Elin Mccoy | Wine and Spirits, 2006 |
| Get Saucy: Make Dinner a New Way Every Day with Simple Sauces, Marinades, Glazes, Dressings, Pestos, Pasta Sauces, Salsas, and More af Grace Parisi | Single Subject, 2006 |
| Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters af Nikki Silva | Writing on Food, 2006 |
| How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques af Fine Cooking Editors | Reference, 2006 |
| Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent af Jeffrey Alford | Photography, 2006 |
| Matzoh Ball Gumbo: Culinary Tales of the Jewish South af Marcie Cohen Ferris | Writing on Food, 2006 |
| Mexican Everyday af Rick Bayless | Food of the Americas, 2006 |
| The New Spanish Table af Anya von Bremzen | International, 2006 |
| Nobu Now af Nobuyuki Matsuhisa | Cooking from a Professional Point of View, 2006 |
| Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue af Mike Mills | Food of the Americas, 2006 |
| Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining from the Diva of Do-Ahead af Diane Phillips | Entertaining and Special Occasions, 2006 |
| Perfect Recipes for Having People Over af Pam Anderson | Entertaining and Special Occasions, 2006 |
| Uncooked af Lyndsay Mikanowski | Photography, 2006 |
| Vegetarian Suppers from Deborah Madison's Kitchen af Deborah Madison | Healthy Focus, 2006 |
| Washoku: Recipes from the Japanese Home Kitchen af Elizabeth Andoh | International, 2006 |
| What Einstein Told His Cook 2 af Robert L. Wolke | Reference, 2006 |
| Arabesque: A Taste of Morocco, Turkey, and Lebanon af Claudia Roden | International, 2007 |
| The Big Book of Appetizers: More Than 250 Recipes for Any Occasion af Meredith Deeds | Entertaining, 2007 |
| Braise: A Journey Through International Cuisine af Daniel Boulud | Single Subject, 2007 |
| Culinary Biographies: A Dictionary of the World's Great Historic Chefs, Cookbook Authors and Collectors, Farmers, Gourmets, Home Economists, Nutritionists, Restaurateurs, Philosophers, Physicians, Scientists, Writers, and Others Who Influenced the Way We Eat Today af Alice Arndt (Editor) | Reference, 2007 |
| The Diabetes Menu Cookbook: Delicious Special-Occasion Recipes for Family and Friends af Barbara Scott-Goodman | Healthy Focus, 2007 |
| Dishes from the Wild Horse Desert: Norteño Cooking of South Texas af Melissa Guerra | Food of the Americas, 2007 |
| EatingWell Serves Two: 150 Healthy in a Hurry Suppers af Jim Romanoff | Healthy Focus, 2007 |
| The Family Kitchen: Easy and Delicious Recipes for Parents and Kids to Make and Enjoy Together af Debra Ponzek | General, 2007 |
| Happy in the Kitchen: The Craft of Cooking, the Art of Eating af Michel Richard | Cooking from a Professional Point of View, 2007 |
| Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tus af Bill Buford | Writing on Food, 2007 |
| Heirloom Cooking With the Brass Sisters: Recipes You Remember and Love af Marilynn Brass | Baking and Dessert, 2007 |
| The Improvisational Cook af Sally Schneider | General, 2007 |
| Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors af Andrea Nguyen | Asian Cooking, 2007 |
| Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant af Yoshihiro Murata | Photography, 2007 |
| Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska af Kathy Casey | Food of the Americas, 2007 |
| Keys to the Cellar: Strategies and Secrets of Wine Collecting af Peter D. Meltzer | Wine and Spirits, 2007 |
| King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains af King Arthur Flour | Baking and Dessert, 2007 |
| The Opera Lover's Cookbook: Menus for Elegant Entertaining af Francine Segan | Entertaining, 2007 |
| The Organic Cook's Bible af Jeff Cox | Reference, 2007 |
| The Professional Chef af The Culinary Institute of America | Cooking from a Professional Point of View, 2007 |
| Spice: Flavors of the Eastern Mediterranean af Ana Sortun | International, 2007 |
| The Sushi Experience af Hiroko Shimbo | Asian Cooking, 2007 |
| Tartine: A Classic Revisited af Elisabeth M. Prueitt | Photography, 2007 |
| The United States of Arugula: How We Became a Gourmet Nation af David Kamp | Writing on Food, 2007 |
| Vegetable Soups from Deborah Madison's Kitchen af Deborah Madison | Single Subject, 2007 |
| The Wines of France: The Essential Guide for Savvy Shoppers af Jacqueline Friedrich | Wine and Spirits, 2007 |
| The House of Mondavi: The Rise and Fall of an American Wine Dynasty af Julia Flynn Siler | Wine & Spirits, 2008 |
| The Seventh Daughter: My Culinary Journey from Beijing to San Francisco af Cecilia Chiang | Asian Cooking, 2008 |
| To Cork or Not To Cork: Tradition, Romance, Science, and the Battle for the Wine Bottle af George M. Taber | Wine & Spirits, 2008 |
| The Art and Soul of Baking af Sur La Table | Baking, 2009 |
| Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited af Arthur Schwartz | American Cooking, 2009 |
| Baking for All Occasions af Flo Braker | Baking, 2009 |
| The Best Casserole Cookbook Ever af Beatrice Ojakangas | Single Subject, 2009 |
| The Bon Appetit Cookbook af Barbara Fairchild | General Cooking, 2009 |
| Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans af Marcelle Bienvenu | American Cooking, 2009 |
| Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa af Deborah Szekely | Healthy Focus, 2009 |
| The EatingWell for a Healthy Heart Cookbook: 150 Delicious Recipes for Joyful, Heart-Smart Eating (EatingWell Books) af Philip A. Ades | Healthy Focus, 2009 |
| The Fat Duck Cookbook af Heston Blumenthal | Cooking from a Professional Point of View, 2009 |
| The Harney & Sons Guide to Tea af Michael Harney | Beverage, 2009 |
| Haute Chinese Cuisine from the Kitchen of Wakiya af Yuji Wakiya | Photography, 2009 |
| How To Cook Everything: Simple Recipes for Great Food af Mark Bittman | General Cooking, 2009 |
| Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations af Jayne Cohen | International, 2009 |
| Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook af Martha Stewart | General Cooking, 2009 |
| Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings af Joyce Goldstein | Single Subject, 2009 |
| Milk: The Surprising Story of Milk Through the Ages af Anne Mendelson | Reference and Scholarship, 2009 |
| Raising Steaks: The Life and Times of American Beef af Betty Fussell | Writing and Literature, 2009 |
| The Science of Good Food: The Ultimate Reference on How Cooking Works af David Joachim | Reference and Scholarship, 2009 |
| Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China af Fuchsia Dunlop | Writing and Literature, 2009 |
| Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore af Robert Danhi | International, 2009 |
| Under Pressure: Cooking Sous Vide af Thomas Keller | Cooking from a Professional Point of View, 2009 |
| The Wines of Burgundy: Revised Edition af Clive Coates M.W. | Beverage, 2009 |
| Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant af James Walt | Cooking from a Professional Point of View, 2010 |
| Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads af Peter Reinhart | Baking and Dessert, 2010 |
| Chop Suey: A Cultural History of Chinese Food in the United States af Andrew Coe | Reference and Scholarship, 2010 |
| DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style af David Guas | Baking and Dessert, 2010 |
| Eat Ate af Guy Mirabella | Photography, 2010 |
| EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (EatingWell) af Jessie Price | Healthy Focus, 2010 |
| Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa af Dean Rucker | Healthy Focus, 2010 |
| The King of Vodka: The Story of Pyotr Smirnov and the Upheaval of an Empire af Linda Himelstein | Beverage, 2010 |
| Larousse Gastronomique Recipe Collection af Librairie Larousse | Reference and Scholarship, 2010 |
| The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor af Matt Lee | American Cooking, 2010 |
| Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes af Lidia Matticchio Bastianich | International, 2010 |
| Mastering the Art of Chinese Cooking af Eileen Yin-Fei Lo | International, 2010 |
| Momofuku af David Chang | Cooking from a Professional Point of View, 2010 |
| My New Orleans: The Cookbook af John Besh | American Cooking, 2010 |
| New American Table af Marcus Samuelsson | Photography, 2010 |
| The Pleasures of Cooking for One af Judith Jones | General Cooking, 2010 |
| Salt to Taste: The Key to Confident, Delicious Cooking af Marco Canora | General Cooking, 2010 |
| The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm af Terra Brockman | Writing and Literature, 2010 |
| Waste: Uncovering the Global Food Scandal af Tristram Stuart | Writing and Literature, 2010 |
| Weber's Way to Grill: The Step-by-Step Guide to Expert Grilling (Sunset Books) af Jamie Purviance | Single Subject, 2010 |
| Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods af Eugenia Bone | Single Subject, 2010 |
| World Whiskey af Charles Maclean | Beverage, 2010 |
| The Blue Chair Jam Cookbook af Rachel Saunders | Photography, 2011 |
| Bottega: Bold Italian Flavors from the Heart of California's Wine Country af Michael Chiarello | Cooking from a Professional Point of View, 2011 |
| Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes af Terry Walters | Healthy Focus, 2011 |
| Cook Italy: More Than 400 Authentic Recipes and Techniques from Every Region of Italy af Katie Caldesi | International, 2011 |
| Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations af Evan D.G. Fraser | Writing and Literature, 2011 |
| Encyclopedia of Jewish Food af Gil Marks | Reference and Scholarship, 2011 |
| The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland af Joseph Dabney | American Cooking, 2011 |
| The Frankies Spuntino Kitchen Companion & Cooking Manual af Frank^Castronovo Falcinelli, Frank^Meehan, Peter | American Cooking, 2011 |
| Det gode brød : opskrifter fra Tartine Bakery af Chad Robertson | Photography, 2011 |
| Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat af Deborah Krasner | Single Subject, 2011 |
| Ham: An Obsession with the Hindquarter af Bruce Weinstein | Single Subject, 2011 |
| Heart of the Artichoke and Other Kitchen Journeys af David Tanis | General Cooking, 2011 |
| The Modern Cafe af Francisco J. Migoya | Cooking from a Professional Point of View, 2011 |
| My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats af Fany Gerson | Baking and Desert, 2011 |
| Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) af Diana Kennedy | International, 2011 |
| Opus Vino af Jim Gordon | Beverage, 2011 |
| Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories af Anna Badkhen | Writing and Literature, 2011 |
| Radically Simple: Brilliant Flavors with Breathtaking Ease: 325 Inspiring Recipes from Award-Winning Chef Rozanne Gold af Rozanne Gold | General Cooking, 2011 |
| Reading between the Wines af Terry Theise | Beverage, 2011 |
| Sarabeth's Bakery: From My Hands to Yours af Sarabeth Levine | Baking and Desert, 2011 |
| The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com af Martha Rose Shulman | Healthy Focus, 2011 |
| What I Eat: Around the World in 80 Diets af Peter Menzel | Reference and Scholarship, 2011 |
| American Flavor af Andrew Carmellini | American Cooking, 2012 |
| The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising af Kari Underly | Reference and Scholarship, 2012 |
| The Art of Living According to Joe Beef: A Cookbook of Sorts af David McMillan | Cooking from a Professional Point of View, 2012 |
| Baking by Flavor af Lisa Yockelson | Baking and Dessert , 2012 |
| The Cheesemongers Kitchen: Celebrating Cheese in 90 Recipes af Chester Hastings | Photography, 2012 |
| Comfort Food Fix: Feel-Good Favorites Made Healthy af Ellie Krieger | Focus on Health, 2012 |
| Cooking with Chocolate: Essential Recipes and Techniques af Frédéric Bau | Baking and Dessert , 2012 |
| The Country Cooking of Italy af Colman Andrews | International, 2012 |
| Day of Honey: A Memoir of Food, Love, and War af Annia Ciezadlo | Writing and Literature, 2012 |
| Eleven Madison Park: The Cookbook af Daniel Humm | Cooking from a Professional Point of View, 2012 |
| Extra Virginity: The Sublime and Scandalous World of Olive Oil af Tom Mueller | Writing and Literature, 2012 |
| The Food Lover's Guide to Wine af Karen Page | Reference and Scholarship, 2012 |
| The Food of Spain af Claudia Roden | International, 2012 |
| An Ideal Wine: One Generation's Pursuit of Perfection - and Profit - in California af David Darlington | Beverage, 2012 |
| The Intolerant Gourmet: Glorious Food without Gluten and Lactose af Barbara Kafka | Focus on Health, 2012 |
| Masala Farm: Stories and Recipes from an Uncommon Life in the Country af Suvir Saran | American Cooking, 2012 |
| My Family Table: A Passionate Plea for Home Cooking af John Besh | General Cooking, 2012 |
| Odd Bits: How to Cook the Rest of the Animal af Jennifer McLagan | Single Subject, 2012 |
| The Oxford Companion to Beer af Garrett Oliver | Beverage, 2012 |
| Plenty af Yotam Ottolenghi | Single Subject Book, 2012 |
| Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi af Yotam Ottolenghi | Single Subject, 2012 |
| Rustica: A Return to Spanish Home Cooking af Frank Camorra | Photography, 2012 |
| The Splendid Table's How to Eat Weekends: New Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show af Lynne Rossetto Kasper | General Cooking, 2012 |
| 101 Classic Cookbooks: 501 Classic Recipes af The Fales Library | Reference and Scholarship, 2013 |
| Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish af Jesse Griffiths | Single subject, 2013 |
| The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table af Tracie McMillan | Writing and Literature, 2013 |
| Bouchon Bakery af Thomas Keller | Photography, 2013 |
| Burma: Rivers of Flavor af Naomi Duguid | International, 2013 |
| Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants af Christine Carroll | Cooking from a Professional Point of View, 2013 |
| The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook af Anne Willan | Reference and Scholarship, 2013 |
| The Dahlia Bakery Cookbook: Sweetness in Seattle af Tom Douglas | Baking and Desserts, 2013 |
| Fire in My Belly: Real Cooking af Kevin Gillespie | American Cooking, 2013 |
| Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes af Tama Matsuoka Wong | Vegetable Focused and Vegetarian, 2013 |
| The Fundamental Techniques of Classic Italian Cuisine af Cesare Casella | Cooking from a professional point of view, 2013 |
| Gran Cocina Latina: The Food of Latin America af Maricel E. Presilla | International, 2013 |
| Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes af Michael Natkin | Vegetable Focused and Vegetarian, 2013 |
| How to Love Wine: A Memoir and Manifesto af Eric Asimov | Beverage, 2013 |
| Inventing Wine: A New History of One of the World's Most Ancient Pleasures af Paul Lukacs | Beverage, 2013 |
| The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance af Thomas McNamee | Writing and Literature, 2013 |
| Modern Sauces: More than 150 Recipes for Every Cook, Every Day af Martha Holmberg | Single Subject, 2013 |
| Modernist Cuisine at Home af Nathan Myhrvold | General Cooking, 2013 |
| Southern Comfort: A New Take on the Recipes We Grew Up With af Allison Vines-Rushing | American Cooking, 2013 |
| The Sprouted Kitchen: A Tastier Take on Whole Foods af Sara Forte | Focus on Health, 2013 |
| Toque! (French Edition) af Laprise Normand | Photography, 2013 |
| True Food: Seasonal, Sustainable, Simple, Pure af Andrew Weil | Focus on Health, 2013 |
| What Katie Ate: Recipes and Other Bits and Pieces af Katie Quinn Davies | General Cooking, 2013 |
| The Drunken Botanist: The Plants That Create the World's Great Drinks af Amy Stewart | Beverage, 2014 |
| Feast: Generous Vegetarian Meals for Any Eater and Every Appetite af Sarah Copeland | Vegetable Focused and Vegetarian, 2014 |
| Fish: 54 Seafood Feasts af Cree LeFavour | Single Subject, 2014 |
| A Fork in the Road: Tales of Food, Pleasure & Discovery on the Road af James Oseland | Writing and Literature, 2014 |
| A History of Food in 100 Recipes af William Sitwell | Reference and Scholarship, 2014 |
| In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods af Taylor Boetticher | Single Subject, 2014 |
| I Love New York: Ingredients and Recipes af Daniel Humm | American Cooking, 2014 |
| Manresa: An Edible Reflection af David Kinch | Cooking from a Professional Point of View, 2014 |
| Mast Brothers Chocolate: A Family Cookbook af Rick Mast | Photography, 2014 |
| Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century af Helen Zoe Veit | Reference and Scholarship, 2014 |
| The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste af Jon Bonne | Beverage, 2014 |
| One Good Dish af David Tanis | General Cooking, 2014 |
| Pickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some af John Currence | American Cooking, 2014 |
| Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste af Luke Barr | Writing and Literature, 2014 |
| René Redzepi: A Work in Progress af Rene Redzepi | Cooking from a Professional Point of View, 2014 |
| River Cottage Veg: 200 Inspired Vegetable Recipes af Hugh Fearnley-Whittingstall | Vegetable Focused and Vegetarian, 2014 |
| Sauces & Shapes: Pasta the Italian Way af Oretta Zanini De Vita | International, 2014 |
| Sweet af Valerie Gordon | Baking and Dessert, 2014 |
| Tartine Book No. 3: Modern Ancient Classic Whole af Chad Robertson | Baking and Dessert, 2014 |
| Try This at Home: Recipes from My Head to Your Plate af Richard Blais | General Cooking, 2014 |
| VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good af Mark Bittman | Focus on Health, 2014 |
| Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less af Ellie Krieger | Focus on Health, 2014 |
| Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere af Dorie Greenspan | Baking & Desserts, 2015 |
| The Chain: Farm, Factory, and the Fate of Our Food af Ted Genoways | Writing and Literature, 2015 |
| My Paris Kitchen: Recipes and Stories af David Lebovitz | International, 2015 |
| Deep Run Roots: Stories and Recipes from My Corner of the South af Vivian Howard | American Cooking, 2017 |
| Christopher Kimball's Milk Street: The New Home Cooking af Christopher Kimball | General, 2018 |
| The Palestinian Table af Reem Kassis | International, 2018 |
| The Taste of Empire: How Britain's Quest for Food Shaped the Modern World af Lizzie Collingham | Writing, 2018 |
| Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life af Emily Kaiser Thelin | Writing, 2018 |
