KOREAN FOOD MADE SIMPLE by Judy Joo

WEBER'S NEW AMERICAN BARBECUE™ by Jamie Purviance

THE YOUNG CHEF: Recipes and Techniques for Kids Who Love to Cook by The Culinary Institute of America

BETTER HOMES AND GARDENS JAMS & JELLIES

EATINGWELL VEGETABLES by Jessie Price and the Editors of EatingWell

MEXICAN TODAY by Pati Jinich

THE DEAD RABBIT DRINKS MANUAL by Sean Muldoon and Jack McGarry

GLUTEN-FREE GIRL AMERICAN CLASSICS REINVENTED by Shauna James Ahern

FLAVORFUL by Tish Boyle

PAYARD COOKIES by François Payard

DIABETIC LIVING EAT TO BEAT DIABETES by Diabetic Living

ZAHAV: A World of Israeli Cooking by Michael Solomonov and Steven Cook

THE FOOD OF TAIWAN: Recipes from the Beautiful Island by Cathy Erway

BOWL: Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals by Lukas Volger

BETTY CROCKER KIDS COOK by Betty Crocker

BETTY CROCKER GLUTEN-FREE BAKING by Betty Crocker

ONE DOUGH, TEN BREADS by Sarah Black

MEATHEAD: THE SCIENCE OF GREAT BARBECUE AND GRILLING by Meathead Goldwyn

YOU HAVE IT MADE: DELICIOUS, HEALTHY, DO-AHEAD MEALS by Ellie Krieger

PURE ARTISTRY: Extraordinary Vegan and Gluten-Free Cakes by Emily Lael Aumiller