"The Oxford Companion to Wine" by Jancis Robinson - This authoritative guide to wine features over 4,000 entries on the history, culture, and science of wine.

"The World Atlas of Wine" by Hugh Johnson and Jancis Robinson - This comprehensive guide to wine includes detailed maps, tasting notes, and information on wine regions around the world.

"Wine Folly: The Essential Guide to Wine" by Madeline Puckette and Justin Hammack - This beginner-friendly guide to wine includes information on wine regions, grape varieties, and tasting notes.

"The Wine Bible" by Karen MacNeil - This comprehensive guide to wine includes information on wine regions, grape varieties, and tasting notes.

"Windows on the World Complete Wine Course" by Kevin Zraly - This comprehensive guide to wine includes information on wine regions, grape varieties, and tasting notes.

"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs" by Karen Page and Andrew Dornenburg - This comprehensive guide to flavors and ingredients includes information on pairing and combining ingredients in creative ways.

"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat - This cookbook and guide to cooking explores the importance of salt, fat, acid, and heat in creating delicious meals.

"The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt - This cookbook explores the science behind cooking and offers recipes based on scientific principles.

"Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle, and Simone Beck - This classic cookbook features recipes and techniques for traditional French cuisine.

"How to Cook Everything" by Mark Bittman - This comprehensive cookbook features over 2,000 recipes and techniques for cooking a wide variety of dishes.

"The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker - This classic cookbook features recipes and techniques for a wide range of dishes, as well as tips and tricks for home cooking.

"On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee - This comprehensive guide to food science explores the chemical and physical processes behind cooking.

"The Silver Spoon" by Phaidon Press - This comprehensive cookbook features over 2,000 authentic Italian recipes.

"Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi - This cookbook features recipes from Jerusalem, including both traditional and modern dishes.

"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi - This cookbook features vegetarian recipes from London's Ottolenghi restaurant.

"The Barefoot Contessa Cookbook" by Ina Garten - This cookbook features recipes from Ina Garten's popular Barefoot Contessa series.

"The Smitten Kitchen Cookbook" by Deb Perelman - This cookbook features recipes from the popular Smitten Kitchen blog.

"The Pioneer Woman Cooks: Dinnertime" by Ree Drummond - This cookbook features recipes for easy weeknight dinners from the popular Pioneer Woman blog.

"The Complete Vegetarian Cookbook" by America's Test Kitchen - This comprehensive vegetarian cookbook features over 700 recipes.

"The Whole30: The 30-Day Guide to Total Health and Food Freedom" by Melissa Hartwig Urban and Dallas Hartwig - This cookbook offers a 30-day plan for resetting your diet and improving your health.

"The Complete Mediterranean Cookbook" by America's Test Kitchen - This comprehensive.

"The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker" by Coco Morante - This cookbook features recipes specifically designed for the Instant Pot pressure cooker.

"The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever" by Mark Sisson and Brad Kearns - This cookbook offers a 21-day plan for following a ketogenic diet.

"The Plant-Based Diet for Beginners: 75 Delicious, Healthy Whole Food Recipes" by Gabriel Miller - This cookbook offers a beginner-friendly introduction to plant-based eating, with 75 recipes.

"The Southern Living Cookbook: From the Foods Staff at Southern Living Magazine" - This cookbook features recipes from Southern Living Magazine, including traditional Southern dishes.

"The Complete Book of Sushi" by Hideo Dekura, Brigid Treloar, and Ryuichi Yoshii - This comprehensive guide to sushi includes step-by-step instructions for making a wide variety of sushi dishes.

"The Complete Book of Thai Cooking" by Linda Stephen - This comprehensive guide to Thai cooking includes recipes for traditional Thai dishes as well as modern interpretations.

"The Complete Book of Chinese Cooking" by Veronica Sperling - This comprehensive guide to Chinese cooking includes recipes for traditional Chinese dishes as well as modern interpretations.

"Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto" by Marc Vetri - This cookbook offers step-by-step instructions for making handmade pasta and other Italian dishes.

"The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites" by Naomi Imatome-Yun - This cookbook offers a beginner-friendly introduction to Chinese cooking with a focus on wok cooking.

"The Complete Sous Vide Cookbook" by Chris McDonald - This cookbook offers recipes specifically designed for sous vide cooking.

"Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink" by Randy Mosher - This comprehensive guide to beer includes information on beer styles, brewing techniques, and tasting notes.

"The Oxford Companion to Beer" edited by Garrett Oliver - This authoritative guide to beer features over 1,100 entries on the history, culture, and science of beer.

"Wine and War: The French, the Nazis, and the Battle for France's Greatest Treasure" by Don Kladstrup and Petie Kladstrup - This book tells the true story of how French winemakers protected their wine from the Nazis during World War II.

"A History of the World in 6 Glasses" by Tom Standage - This book explores the history of civilization through the lens of six different beverages: beer, wine, spirits, coffee, tea, and Coca-Cola.

"Gastrophysics: The New Science of Eating" by Charles Spence - This book explores the science behind how we experience food and the ways in which our senses affect our perception of flavor.

"The Omnivore's Dilemma: A Natural History of Four Meals" by Michael Pollan - This book explores the complex relationships between humans and food, and the ethical and environmental implications of our food choices.

"In Defense of Food: An Eater's Manifesto" by Michael Pollan - This book offers a guide to healthy eating, with a focus on whole foods and traditional diets.

"Food Rules: An Eater's Manual" by Michael Pollan - This book offers simple guidelines for healthy eating, based on Pollan's philosophy of "Eat food. Not too much. Mostly plants."

"Cooked: A Natural History of Transformation" by Michael Pollan.

"Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi - This cookbook features recipes inspired by the culinary traditions of Jerusalem, including Middle Eastern and Mediterranean dishes.

"Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi - This cookbook features vegetarian recipes from acclaimed London chef Yotam Ottolenghi.

"Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking" by Samin Nosrat - This cookbook offers a comprehensive guide to cooking, with a focus on the importance of salt, fat, acid, and heat in creating delicious meals.

"The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt - This cookbook offers a scientific approach to cooking, with detailed explanations of the chemical and physical processes involved in creating great food.

"The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs" by Karen Page and Andrew Dornenburg - This comprehensive guide to flavor combinations includes suggestions and advice from some of America's top chefs.

"The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World" by Sandor Ellix Katz - This book offers a comprehensive guide to fermentation, including techniques, recipes, and cultural history.

"The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker - This classic cookbook has been a staple in American kitchens since its first publication in 1931, and offers a wide range of recipes for all occasions.

"How to Cook Everything: The Basics" by Mark Bittman - This cookbook offers a beginner-friendly introduction to cooking, with simple recipes and techniques for mastering basic kitchen skills.