Specific Ingredients

Vegetables by Forty French Chefs:

The Book of Chocolate: Revised and Updated Edition

Cooking with Chocolate: Essential Recipes and Techniques

Nature's Larder: Cooking with the Senses

Fresh From the Farm: Great Local Foods From New York State

Olympia Provisions: Cured Meats and Tales from an American Charcuterie

In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods

Ripe: A Cook in the Orchard

Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

Tender: A Cook and His Vegetable Patch

The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish

The River Cottage Meat Book: