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A note on my selections: Missing from this list are a number of good cookbooks and well-written food- and drink-related books that I discovered in 2013. The ones listed here are the cookbooks that I used the most or that inspired me the most, and the food writing books that stuck with me long after I read the last page. Books are presented alphabetically by title; links lead to my reviews or thoughts.
- Peter Kaminsky and Marie Rama's Bacon Nation (Workman), all things bacon
- William Knoedelseder's Bitter Brew (HarperCollins / Harper Business), nonfiction about the Busch family
- Stephanie Stiavetti and Garret McCord's Melt (Hachette Book Group / Little, Brown), pasta and cheese, tied for top food book
- Jen Lin-Lui's On the Noodle Road (Penguin USA / Riverhead), travel, food
- Lionel Vatinet's A Passion for Bread (Hachette Book Group / Little Brown), bread baking
- Christopher Hirsheimer and Melissa Hamilton's Pronto! Canal House Cooking, vol. 8 (Andrews McMeel), Italian
- Luke Barr's Provence 1970 (Clarkson Potter), memoir, history, biography, tied for top food book
- Deb Perelman's The Smitten Kitchen Cookbook (Random House / Knopf), general cookbook
- Caroline Wright's Twenty-Dollar, Twenty-Minute Meals (for 4 People) (Workman), general cookbook