library update

 1. Bitterman, M. (2013). Salt block cooking. 

2. Brown Morrow, S. for Williams-Sonoma (2002). Potato. 

3. De Mane, E. for Williams-Sonoma (2001). Pasta.

4. Dietz, W.C. (2003). Halo: the flood. 

5. Dr. Oetker Verlag (2013). German cooking today. The original. 

6. Frankfurt, H.G. (2004). The reasons of love. 

7. Gennaro, R.J. (2020). Mind and brain. A dialogue on the mind-body problem; second edition.

8. Hensperger, B. for Williams-Sonoma (2002). Bread.

9. King, S. for Williams-Sonoma (2002). Fish.

10. Kingsley, F.W. for Williams-Sonoma (2003). Asian. 

11. Le Foll, C. (2008). Blinis and crepes.

12. Librairie Larousse (2009). Larousse gastronomique. The world’s greatest culinary encyclopedia. 

13. Mayuzuki, J. (2024).  Kowloon: generic romance; volume 8

14. Röckenwagner, H. (2014). Das cookbook. German cooking…California style.

15. Sever, S. (2012). Marshmallow Madness!

16. Sherrill, S. (2000). The minotaur takes a cigarette break. 

17. Sherrill, S. (2016). The minotaur takes his own sweet time. 

18. Spieler, M. for Williams-Sonoma (2002). Vegetable.

19. Williams, C. (1980). Free will and determinism. A dialogue. 

20. Wolfert, P. (1983). The cooking of Southwest France. Recipes from France’s magnificent rustic cuisine. 

21. Worthington, D.R. for Williams-Sonoma (2003). French. 

22. Zahler, K.G. (1993). Taste of New York. Signature dishes of the best restaurants.