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Mastering the Art of Plant-Based: Cooking Vegan Recipes, Tips, and Techniques [A Cookbook] - Joe Yonan
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The Good Chicken Cookbook Over 100 Delicious and Sustainable Recipes - Marcus Bean
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Pretty Simple Cocktails - Julianna McIntosh
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My new anti-inflammatory routine - Olivia Toja
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Good for you - Hubert Cormier
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Tapas and dinners on the terrace - Caty Bérubé
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Butter: A Rich History - Elaine Khosrova
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Courgettes: 50 recipes, 5 ingredients, 3 steps max - Amandine Bernardi
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The Easiest Quick Recipes in the World - Jean-François Mallet
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The Easiest Cookies and Small Cakes in the World - Jean-François Mallet
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Catch of the day: 60 recipes for fish, shellfish & crustaceans to cook every day - Jordan Goube
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Eggplant, ricotta, thyme & honey: 80 everyday recipes bursting with sunny flavors & fresh ingredients - Loulou kitchen
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The essentials of good French cuisine - Larousse
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The Taste of the Caribbean: 75 Delicious and Sunny Recipes - Émilie Lafortune
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DETOX JUICES AND SMOOTHIES - EVERYONE IN THE KITCHEN! - Collective
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DIPS AND APPETIZERS - TOASTS - EVERYONE IN THE KITCHEN! - Collective
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MY FOOLPROOF KITCHEN - 90 SUPER EASY RECIPES YOU'LL LOVE! - Monelle Godaert
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My Airfryer Cooking: Crispy Food, Even Without Oil! : 150 Recipes - Elisabeth Guedes, Valéry Guedes
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Chinese ravioli: everyone's talking about it, I'm the one cooking it - Zhao's Tavern
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The French Laundry - Thomas Keller
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Mast Brothers Chocolate: A Family Cookbook - Rick Mast, Michael Mast, Thomas
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Vinocolor: Wine Color Chart - Victor Coutard, Mathieu Le Goff, Gala Colette, Paul Lehr
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The River Cafe Look Book: Italian Recipes for Young and Old - Ruth Elias Rogers
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Italy: exceptional journey through art, nature and culture - Marco Lissoni
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1 product, 50 recipes with Connétable: sardines - collective
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The Vegan Butcher The ultimate guide to plant-based meat - Zaccary Bird
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Bibleasy Tarts, Quiches and Cakes: 150 Recipes - Elisabeth Guedes
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Smoking Room, Volume 3: Even More Original Recipes from the Master Smoker - Micael Béliveau
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Vegan Junk Food A Down and Dirty Cookbook - Zaccary Bird
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Dear Pinard: A taste of revolution in our wines - Sandrine Goeyvaerts
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