AFIELD: A CHEF’S GUIDE TO PREPARING AND COOKING WILD GAME AND FISH by Jesse Griffiths
AUSTIN BREAKFAST TACOS: THE STORY OF THE MOST IMPORTANT TACO OF THE DAY by Mando Rayo and Jarrod Neece
COOKING TEXAS STYLE by Candy Wagner and Sandra Marquez
FONDA SAN MIGUEL: FORTY YEARS OF FOOD AND ART by Tom Gilliland and Miguel Ravago
FRANKLIN BARBECUE: A MEAT-SMOKING MANIFESTO by Aaron Franklin and Jordan Mackay
THE HOMESICK TEXAN COOKBOOK by Lisa Fain
JACK ALLEN’S KITCHEN: CELEBRATING THE TASTE OF TEXAS by Jack Gilmore and Jessica Dupuy
LEGENDS OF TEXAS BARBECUE COOKBOOK by Robb Walsh
MEATHEAD: THE SCIENCE OF GREAT BARBECUE AND GRILLING by Meathead Goldwyn and Greg Blonder
THE PROPHETS OF SMOKED MEAT: A JOURNEY THROUGH TEXAS BARBECUE by Daniel Vaughn
SMOKE: NEW FIREWOOD COOKING by Tim Byres
SWEET ON TEXAS: LOVABLE CONFECTIONS FROM THE LONE STAR STATE by Denise Gee
TEXAS EATS: THE NEW LONE STAR HERITAGE COOKBOOK by Robb Walsh
TEXAS ON THE TABLE: PEOPLE, PLACES, AND RECIPES CELEBRATING THE FLAVORS OF THE LONE STAR STATE by Terry Thompson-Anderson
THE TEX-MEX COOKBOOK: A HISTORY IN RECIPES AND PHOTOS by Robb Walsh
TIPSY TEXAN: SPIRITS AND COCKTAILS FROM THE LONE STAR STATE by David Alan
UCHI: THE COOKBOOK by Tyson Cole and Jessica Dupuy