- The essential New York Times grilling cookbook, more than 100 years of sizzling food writing and recipes, edited by Peter Kaminsky ; foreword by Mark Bittman ; other contributors include Craig Claiborne, Pierre Franey, Florence Fabricant, Steven Raichlen, Molly O'Neill, Julia Moskin, and many more
- The Maccioni family cookbook, Egi Maccioni with Peter Kaminsky ; photographs by Elizabeth Zeschin
- Charred & scruffed, bold new techniques for explosive flavor on and off the grill, Adam Perry Lang with Peter Kaminsky
- Cucina of Le Marche, a chef's treasury of recipes from Italy's last culinary frontier, Fabio Trabocchi, with Peter Kaminsky
- The Chicago of Europe, and other tales of foreign travel, Mark Twain ; edited and introduced by Peter Kaminsky
- The long program, skating toward life's victories, Peggy Fleming with Peter Kaminsky
- The elements of taste, Gray Kunz and Peter Kaminsky ; photographs by André Baranowski ; foreword by Bryan Miller
- Happy in the kitchen, Michel Richard with Susie Heller and Peter Kaminsky ; foreword by Thomas Keller ; photographs by Deborah Jones