Incoming Resources
- Emiri no chiisana hōchō, Morisawa Akio
- Bukkakemeshi no gogo, Shiina Makoto
- Mariko no shokutaku, Hayashi Mariko
- Korizuni warui tabemono, Chihaya Akane
- Shi wu de zhen xiang, jian kang yi bei zi de yin shi fa = The truth about food, Jier Chuanledengsimi zhu ; Zeng Yuhui yi
- Dōse konʼya mo nami no ue, Shiina Makoto
- Ryokōsha no chōshoku, Zavtrak turista, Yonehara Mari
- 12-sara no tokubetsu ryōri, Shimizu Yoshinori
- The superfood swap, the 4-week plan to eat what you crave without the C.R.A.P., Dawn Jackson Blatner, R.D.N., with Cindy Kuzma ; food photographs by Tina Rupp
- Yawaraka na retasu, Ekuni Kaori
- Nigella express, good food, fast, Nigella Lawson ; photographs by Lis Parsons
- Shitsukoku warui tabemono, Chihaya Akane
- Sora gohan, Machida Sonoko
- Eat, live, love, die, selected essays, Betty Fussell ; introduction by Alice Waters
- The science of cooking, Dr. Stuart Farrimond
- Yong yi dun fan de shi jian lu xing, xiang shou mei shi, ba xiao ri zi guo de shan shan fa liang, Gao Jingfen zhu
- The layover, Tony's favorite places, from five stars to dive bars, Travel Channel, Season 1
- Hisashiburi no noriben, Hiramatsu Yōko cho ; Anzai Mizumaru ga
- Eat smarter, use the power of food to reboot your metabolism, upgrade your brain, and transform your life, Shawn Stevenson
- Oishii mono to koi no hanashi, Tanabe Seiko
- Sake to sakana to tabi no sora, Ikenami Shōtarō hen
- Anthony Bourdain, no reservations, produced by Zero Point Zero Production for Travel Channel, Collection 7
- 1,000 foods to eat before you die, a food lover's life list, Mimi Sheraton with Kelly Alexander
- Fen feng yi ba qing, yin shi dang an, Li Bihua
- Myŏnyŏngnyŏk ŭl nop'inŭn siksaenghwal, Chŏnnamu Sup p'yŏnjŏ
- Ke xue shi zheng zui qiang yin shi, UCLA bo shi yi sheng de shi jie ji yan jiu shu ju, 14 tian gai bian ni de shen ti !, Jinchuan Youjie ; Wang Hui'e yi
- Keys to good cooking, a guide to making the best of foods and recipes, Harold McGee
- Shirasu Jirō, Masako no shokutaku, Makiyama Katsurako ; shashin Nakano Teruo
- Eat, memory, great writers at the table : a collection of essays from the New York Times, edited by Amanda Hesser
- Taberu tōshi, Hābādo ga oshieru sekai saikō no shokujijutsu, Mitsuo Tadashi
- Dinner on Mars, the technologies that will feed the red planet and transform agriculture on Earth, Lenore Newman and Evan D.G. Fraser
- Onaka no oto, Kikuchi Akiko
- Food anatomy, the curious parts & pieces of our edible world, by Julia Rothman ; with help from Rachel Wharton
- The science of good cooking, master 50 simple concepts to enjoy a lifetime of success in the kitchen, the editors at America's Test Kitchen and Guy Crosby ; illustrations by Michael Newhouse and John Burgoyne
- Zen Nihon kueba kueru zukan, Shiina Makoto
- Pari gohan, Mes repas parisiens, Amemiya Tōko
- Alimentación sana vs. transgénicos, aditivos y nanotecnología, Albert Ronald Morales, Jeanette Jaime González
- How to eat, the pleasures and principles of good food, Nigella Lawson
- Ispovedʹ obzhory, kak estʹ vse i ostavatʹsi︠a︡ v forme, Denis Faĭber
- Modernist cuisine at home, Nathan Myhrvold with Maxime Bilet ; photography by Nathan Myhrvold, Melissa Lehuta and the Cooking Lab photography team
- On food and cooking, the science and lore of the kitchen, Harold McGee ; illustrations by Patricia Dorfman, Justin Greene, and Ann McGee
- It's disgusting-- and we ate it!, true food facts from around the world-- and throughout history!, by James Solheim ; illustrated by Eric Brace
- Modernist cuisine, the art and science of cooking, Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold
- A cook's tour, in search of a perfect meal, Anthony Bourdain
- Eating well for optimum health, the essential guide to bringing health and pleasure back to eating, Andrew Weil, M.D
- The layover, with Anthony Bourdain ; Travel Channel, Season 2
- Cook, eat, repeat, ingredients, recipes and stories, Nigella Lawson
- The pleasures of slow food, celebrating authentic traditions, flavors, and recipes
- The Way We Eat Now, How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World, Bee Wilson
- Food, Rilla Alexander