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cookbooks

These are the cookbooks, and other food related books, currently on my kitchen bookshelves. All are recommended reading.

25 Essentials: Techniques for Planking (Karen Adler and Judith Fertig)

55 Knives: Recipes, Tips and Stories from 55 Top Food Bloggers

A16 Food & Wine (Nate Appleman & Shelley Lindgren)

A Chicken in Every Yard: The Farm Store’s Guide to Chicken Keeping (Robert & Hannah Litt)

A Bird in the Oven and Then Some: 20 Ways to Roast the Perfect Chicken plus 80 Delectable Recipes (Mindy Fox)

A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game (Wilbur F. Eastman, Jr.)

A Passion for Desserts (Emily Luchetti)

A Passion for Ice Cream: 95 Recipes for Fabulous Desserts (Emily Luchetti)

A Platter of Figs (David Tanis)

A Return to Cooking (Eric Ripert and Michael Ruhlman)

A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes (Nancy Silverton)

A Visual History of Cookery (Black Dog Publishing)

All About Braising: The Art of Uncomplicated Cooking (Molly Stevens)

America’s Best Chefs Cook with Jeremiah Tower (Jeremiah Tower)

American Charcuterie: Recipes from Pig-By-The-Tail (Victoria Wise)

American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (Paul Kindstedt with the Vermont Cheese Council)

Amy’s Bread: Updated & Revised (Amy Scherber & Toy Kim Dupree)

An American Place: Celebrating the Flavors of America (Larry Forgione)

An Omelette and a Glass of Wine (Elizabeth David)

Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes and Techniques of Classic Bistro Cooking (Anthony Bourdain)

Aromas of Aleppo: The Legendary Cuisine of Syrian Jews (Poppa Dweck)

Around My French Table: More Than 300 Recipes from My Home to Yours (Dorie Greenspan)

At Elizabeth David’s Table: Classic Recipes and Timeless Kitchen Wisdom (Elizabeth David)

At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka (Madhur Jaffrey)

Art of Good Cooking (Paula Peck)

Avec Eric: A Culinary Journey with Eric Ripert featuring Over 100 Simple Recipes (Eric Ripert)

Baked: New Frontiers in Baking (Matt Lewis and Renato Poliafito)

Baking: 300 Recipes and Techniques, 2000 Photographs, One Baking Education (James Peterson)

Baking: From My Home to Yours (Dorie Greenspan)

Ball Blue Book: Guide to Preserving

Basic Butchering of Livestock & Game: Beef, Veal, Pork, Lamb, Poultry, Rabbit, Venison (John J. Mettler Jr., DVM)

BBQ 25 (Adam Perry Lang)

Beard on Food (James Beard)

Beard on Pasta (James Beard)

Beaumont’s Kitchen: Lessons in Food, Life, and Photography with Beaumont Newhall (Beaumont Newhall)

Beef and Other Bovine Matters (John Torode)

Better Homes and Gardens Anyone Can Cook: Step-by-Step Recipes Just for You (Better Homes and Gardens)

Betty Crocker’s Picture Cook Book

Big Small Plates (Cindy Pawlcyn with Pablo Jacinto & Erasto Jacinto)

Biscotti: Recipes from the Kitchen of the American Academy in Rome Sustainable Food Project (Mona Talbott and Mirella Misenti)

Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes (Gordon Hamersley)

Bite Size: Elegant Recipes for Entertaining (François Payard)

Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful (Barbara Fairchild)

Bones: Recipes, History, & Lore (Jennifer McLagan)

Bouchon (Thomas Keller)

Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own (Andrew Whitley)

Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking (Bruce Bromberg, Eric Bromberg and Melissa Clark)

California Orange Box Labels: An Illustrated History (Gordon T. McClelland and Jay T. Last)

Catalan Cuisine: Europe’s Last Great Culinary Secret (Colman Andrews)

Chanterelle: The Story and Recipes of a Restaurant Classic (David Waltuck & Andrew Friedman)

Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Ruhlman & Brian Polcyn)

Cheese: A Connoisseur’s Guide to the World’s Best Cheese (Max McCalman & David Gibbons)

Cheese Primer (Steve Jenkins)

Chez Panisse Menu Cookbook (Alice Waters)

Christmas Memories with Recipes (Kitchen Arts & Letters)

Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia (Joan E. Aller)

City Cuisine (Susan Feniger & Mary Sue Milliken)

Classic Stars Desserts: Favorite Recipes by Emily Luchetti (Emily Luchetti)

Cleora’s Kitchens: The Memoir of a Cook & Eight Decades of Great American Food (Cleora Butler)

Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You (Terry Walters)

Cleora’s Kitchens: The Memoir of a Cook & Eight Decades of Great American Food (Cleora Butler)

Cocolat – Extraordinary Chocolate Desserts (Alice Medrich)

Cold-Smoking & Salt-Curing Meat, Fish & Game (A.D. Livingston)

Cooking In The Moment: A Year of Seasonal Recipes (Andrea Reusing)

Cooking The Cowboy Way:  Recipes Inspired by Campfires, Chuck Wagons and Ranch Kitchens (Grady Spears)

Cooking with the New American Chefs (Ellen Brown)

Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily (Jessica Theroux)

Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Deborah Szekely and Deborah M. Schneider)

Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore (James Oseland)

Craig Claiborne’s Kitchen Primer (Craig Claiborne)

Crave: The Feast of the Five Senses (Ludovic Lefebvre)

Cucina del Sole: A Celebration of Italian Cooking (Nancy Harmon Jenkins)

Cucina Paradiso: The Heavenly Food of Sicily (Clifford A. Wright)

Cucina Rustica: Simple, Irresistible Recipes in the Rustic Italian Style (Viana La Place and Evan Kleiman)

Cuisine Rapide (Pierre Franey and Bryan Miller)

Cuisine Grande-Mere: Traditional French Home Cooking (Marie-Pierre Moine)

Cupboard Love: A Dictionary of Culinary Curiosities (Mark Morton)

Daniel Boulud’s Café Boulud Cookbook: French-American Recipes for the Home Cook (Daniel Boulud and Dorie Greenspan)

¡Delicioso! – The Regional Cooking of Spain (Penelope Casas)

Dinner at Miss Lady’s: Memories and Recipes from a Southern Childhood  (Luann Landon)

D.I.Y. Delicious: Recipes and Ideas for Simple Food from Scratch (Vanessa Barrington)

Dolce Italiano: Desserts from the Babbo Kitchen (Gina De Palma)

Down Home: Downtown: Seasonal Recipes from Two Sonoma Wine Country Restaurants (Jeff Mall & Josh Silvers)

Earth to Table: Seasonal Recipes from an Organic Farm (Jeff Crump and Bettina Schormann)

Eating Local: The Cookbook Inspired by America’s Farmers (Janet Fletcher)

Edible: A Celebration of Local Foods (Tracey Ryder and Carole Topalian)

Elena’s Famous Mexican and Spanish Recipes (Elena Zelayeta)

Encarnación’s Kitchen: Mexican Recipes from Nineteenth-Century California ~ Selections From Encarnación Pinedo’s El Cocinero Español (Encarnación Pinedo)

English Bread and Yeast Cookery (Elizabeth David)

Elizabeth David Classics: Mediterranean Food, French Country Cooking, Summer Cooking (Elizabeth David)

Essentials of Classic Italian Cooking (Marcella Hazan)

Everday Grilling: 50 Recipes from Appetizers to Desserts (Sur La Table)

Farallon: The Very Best of San Francisco Cuisine (Mark Franz and Lisa Weiss and Emily Luchetti)

Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Jennifer McKagan)

Feasts for All Seasons (Roy Andries de Groot)

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Aliza Green)

Fish (Sophie Grigson and William Black)

Flavors of the Riviera: Discovering Real Mediterranean Cooking (Colman Andrews)

Fog City Diner Cookbook (Cindy Pawlcyn)

Fish: The Complete Fish & Seafood Companion (Mitch Tonks)

Foie Gras, Magret, and Other Food From Gascony (André Daguin and Anne de Ravel)

Food (Waverly Root)

Food In The Louvre (Paul Bocuse, Yves Pinard)

Food & Wines of Spain (Penelope Casas)

Food with the Famous (Jane Grigson)

Foodista Best of Food Blogs Cookbook: 100 Great Recipes, Photographs, and Voices (Sheri L. Wetherell, Barnaby Dorfman, Colin M. Saunders)

French Colonial Cookery: A Cook’s Tour of the French-Speaking World (David Burton)

French Cooking: Classic Recipes and Techniques (Vincent Boué, Hubert Delorme)

French Cooking in Ten Minutes or Adapting to the Rhythym of Modern Life (1930) (Edouard de Pomaine)

French Feasts (Stéphane Reynaud)

French Provincial Cooking (Elizabeth David)

Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March (Laurent Tourondel & Charlotte March)

Glorious Food (Christopher Idone)

Goat: Meat, Milk, Cheese (Bruce Weinstein and Mark Scarbrough)

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Deborah Krasner)

Good to the Grain: Baking with Whole-Grain Flours (Kim Boyce with Amy Scattergood)

Great Fish, Quick: Delicious Dinners from Fillets and Shellfish (Leslie Revsin)

Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes (Laura Werlin)

Griswold and Wagner Cast Iron Cookbook (Joanna Pruess)

Hallelujah!  The Welcome Kitchen (Maya Angelou)

Ham: An Obsession with the Hindquarter ~ With More Than 100 Recipes from Around the World (Bruce Weinstein and Mark Scarbrough)

Harry’s Bar Cookbook (Ariggo Cipriani)

Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans (Darryl Estrine and Kelly Kochendorfer)

Heart of the Artichoke and Other Kitchen Journeys (David Tanis)

Heartland: The Cookbook (Judith Fertig)

Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo (Steve Sando and Vanessa Barrington)

Herbs & Spices (Jill Norman)

Home-Cooked Comforts: Oven Bakes, Casseroles, & Other One-Pot Dishes (Laura Washburn)

Hot, Sour, Salty, Sweet: A Culinary Journey Through Southeast Asia (Jeffrey Alford and Naomi Duguid)

How to Cook Everything (Mark Bittman)

How to Cook Meat (Chris Schlesinger & John Willoughby)

How to Roast a Lamb (Michael Psilakis)

Hungry For Home: Stories of Food from Across the Carolinas (Amy Rogers)

Hunt, Gather, Cook: Finding the Forgotten Feast (Hank Shaw)

I Know How To Cook (Ginette Mathiot)

I Love Bacon! (Jayne Rockmill)

Ideas in Food: Great Recipes and Why They Work (Ali Kamozawa and H. Alexander Talbot)

Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day (Robert Irvine)

In Memory’s Kitchen: A Legacy from the Women of Terezín (Cara De Silva)

In The Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant (Jody Adams & Ken Rivard)

In The Green Kitchen: Techniques to Learn by Heart (Alice Waters)

Italy Dish by Dish: A Comprehensive Guide to Eating in Italy (Monica Sartoni Cesari)

Italian Home Cooking: 125 Recipes to Comfort Your Soul (Julia Della Croce)

Italian, My Way (Jonathan Waxman)

Jacques Pépin’s Complete Techniques: More Than 1,000 Basic Preparations and Recipes, All Demonstrated In Step-By-Step Photographs (Jacques Pépin)

James Beard’s American Cookery (James Beard)

James Beard’s Treasury of Outdoor Cookery (James Beard)

Jeremiah Tower Cooks: 250 Recipes from an American Master (Jeremiah Tower)

Jeremiah Tower’s New American Classics (Jeremiah Tower)

Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish or Fowl (A.D. Livingston)

Joy of Cooking (Irma S. Rombauer, Marion Rombauer Becker)

Kathy Casey’s Northwest Table (Kathy Casey)

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (Harold McGee)

La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home Cooking (Madame E. Saint-Ange)

La Cucina: The Regional Cooking of Italy (Accademia Italiana della Cucina)

La Cuisine Alsacienne (Irène Kohler)

La Cuisine de France: The Modern French Cookbook (Mapie, the Countess de Toulouse-Lautrec)

La Cuisine – Everyday French Home Cooking: 1,000 Simple Recipes (Françoise Bernard)

La Cuisine: Sa Technique, Ses Secrets (Raymond Oliver)

La Cuisinère Provenςale (P. Tacussel)

La Paella: Deliciously Authentic Rice Dishes from Spain’s Mediterranean Coast (Jeff Koehler)

La Répertoire de La Cuisine (Louis Saulnier)

La Varenne’s Paris Kitchen (Anne Willan)

Land of Plenty: A Treasury of Authentic Sichaun Cooking (Fuschia Dunlop)

Laura Werlin’s Cheese Essentials: An Insider’s Guide to Buying and Serving Cheese (With 50 Recipes) (Laura Werlin)

Laurel’s Kitchen: A Handbook for Vegetarian Cookery and Nutrition (Laurel Robertson, Carol Flinders, and Bronwen Godfrey)

Le Bernardin Cookbook: Four-Star Simplicity (Eric Ripert & Maguy Le Coze)

Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes (Lidia Mattichio Bastianich)

Lost Desserts: Delicious Indulgences of the Past, Recipes from Legendary Restaurants and Famous Chefs (Gail Monaghan)

Ma Gastronomie (Fernand Point)

Madeleine Cooks (Madeleine Kamman)

Maida Heatter’s Book of Great Cookies (Maida Heatter)

Maida Heatter’s Book of Great Chocolate Desserts (Maida Heatter)

Maida Heatter’s Book of Great Desserts (Maida Heatter)

Maida Heatter’s Cakes (Maida Heatter)

Maida Heatter’s Cookies (Maida Heatter)

Mark Bittman’s Kitchen Express: 101 Inspired Dishes for Each Season You Can Make in 20 Minutes or Less (Mark Bittman)

Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room (John Ferrell)

Mastering The Art of Chinese Cooking (Eileen Yin-Fei Lo)

Mastering The Art of French Cooking – Volume I (Julia Child, Louisette Bertholle, Simone Beck)

Mastering The Art of French Cooking – Volume II (Julia Child, Simone Beck)

Meals and Recipes from Ancient Greece (Eugenia Salza Prina Ricotti)

Memorable Recipes: To Share With Family and Friends (Renée Behnke with Cynthia Nims)

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share (Paula Wolfert)

Michel Guérard’s Cuisine Minceur (Michel Guérard)

Milk: The Surprising Story of Milk Through the Ages with 120 Adventurous Recipes That Explore The Riches of Our First Food (Anne Mendelson)

Modern Gastronomy A to Z (Ferran Adrià)

Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Monica Bhide)

Modern Southwest Cuisine: Recipes from the Chef of Saint Estèphe Restaurant (John Sedlar)

Molto Gusto: Easy Italian Cooking (Mario Batali)

Monday Night at Narsai’s: The International Menu Cookbook from the Legendary Restaurant (Narsai M. David and Doris Muscatine)

Mother’s Best: Comfort Food That Takes You Home Again (Lisa Schroeder with Danielle Centoni)

Mustards Grill: Napa Valley Cookbook (Cindy Pawlcyn with Brigid Callinan)

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (Niloufer Ichaporia King)

My Bread: The Revolutionary No-Work, No-Knead Method (Rick Flaste)

My Calabria: Rustic Family Cooking from Italy’s Undiscovered South (Rosetta Costantino with Janet Fletcher)

My Nepenthe: Bohemian Tales of Food, Family, and Big Sur (Romney Steele)

Nancy Silverton’s Breads from La Brea Bakery: Recipes for the Connoisseur (Nancy Silverton)

Nancy Silverton’s Pastries from the La Brea Bakery (Nancy Silverton)

New Classic Family Dinners (Mark Peel)

New Menus From Simca’s Cuisine (Simone Beck)

Nonna Genia’s Classic Langhe Cookbook (Luciano De Giacomi)

Oaxaca al Gusto: an Infinite Gastronomy (Diana Kennedy)

Olives & Oranges: Recipes & Flavor Secrets from Italy, Spain, Cyprus & Beyond (Sara Jenkins & Mindy Fox)

On Food and Cooking: The Science and Lore of the Kitchen (Harold McGee)

One Big Table: A Potrait of American: 600 Recipes from the Nation’s Best Home Cooks, Farmers, Fisherman, Pit-Masters, and Chefs (Molly O’Neill)

Pasta! (Academia Barilla)

Pastry: Savory & Sweet (Michel Roux)

Petit Recueil de la Gastronomie Alsacienne (Marguerite Doerflinger)

Polenta: 100 Innovative Recipes — from Appetizers to Desserts (Michele Anna Jordan)

Pop! Icy Treats for Everyone (Kyrstina Castella)

Pork & Sons (Stéphane Reynaud)

Preserving the Taste (Edon Waycott)

Primal Cuts: Cooking with America’s Best Butchers (Marissa Guggiana)

Professional Charcuterie: Sausage Making, Curing, Terrines, Pâtés (John Kinsella and David T. Harvey)

Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France: 200 Recipes and Their Stories (Joan Nathan)

Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less (Rebecca Lang)

Rancho Cooking: Mexican and California Recipes (Jacqueline Higuera McMahan)

Ready for Dessert: My Best Recipes (David Lebovitz)

Recipes from Home (David Paige and Barbara Shinn)

René Verdon’s French Cooking for the American Table (René Verdon with Carl Lyren)

Revolutionary Chinese Cookbook: Recipes from Hunan Province (Fuschia Dunlop)

Ribs, Chops, Steaks & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven (Ray “Dr. BBQ” Lampe)

Rice Pasta Couscous: The Heart of the Mediterranean Kitchen (Jeff Koehler)

Roasting: A Simple Art (Barbara Kafka)

Rôtis: Roasts for Every Day of the Week (Stéphane Reynaud)

Rustic Fruit Desserts (Corey Schreiber and Julie Richardson)

Salt To Taste: The Keys to Confident, Delicious Cooking (Marco Canora with Catherine Young)

Salted: A Manifesto on the World’s Most Essential Mineral with Recipes (Mark Bitterman)

Sara Foster’s Southern Kitchen (Sara Foster)

Sausages: Recipes for Making and Cooking with Homemade Sausage (Victoria Wise)

Serve Yourself: Nightly Adventures in Cooking for One (Joe Yonan)

Simple Comforts: 50 Heartwarming Recipes (Sur la Table)

Simple French Cuisine: From Provence and Languedoc (Jenny Baker)

Simple French Food (Richard Olney)

Slow Cooker Revolution: One Test Kitchen.  30 Slow Cookers.  200 Amazing Recipes (America’s Test Kitchen)

Small-Batch Baking for Chocolate Lovers (Debby Maugans)

Somebody Stole the Cornbread from My Dressing: A Hilarious Comparison Between the North and South Through Recipes and Recollections (Elizabeth Gourlay Heiskell, Susanne Young Reed)

Southern Living Farmers Market Cookbook: A Fresh Look at Local Flavor

Southern My Way: Simple Recipes, Fresh Flavors (Gena Knox)

Spice Dreams: Flavored Ice Creams and Other Frozen Treats (Sara Engram and Katie Luber)

Spécialités de la Maison (The American Friends of France)

Splendid Fare: The Albert Stockli Cookbook (Albert Stockli)

Staff Meals from Chanterelle Cookbook (David Waltuck)

Stand Facing The Stove: The Story of the Women Who Gave America The Joy of Cooking (Anne Mendelson)

Steak with Friends: At Home, with Rick Tramonto (Rick Tramonto)

Stir: Mixing It Up In the Italian Tradition (Barbara Lynch)

Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (Grace Young)

Stonewall Kitchen Harvest: Celebrating the Bounty of the Season (Jim Stott, Jonathan King, and Kathy Gunst)

Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (Suzanne Goin with Teri Gelber)

Sustainably Delicious: Making The World a Better Place, One Recipe at a Time (Michel Nischan)

Sweet Magic: Easy Recipes for Delectable Desserts (Michel Richard with Peter Kaminsky)

Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia (Efisio Farris)

Tasty: Get Great Food on the Table Every Day (Roy Finamore)

Ten: All The Foods We Love and 10 Recipes for Each (Sheila Lukins)

Tender: A Cook and His Vegetable Patch (Nigel Slater)

Terrine (Stéphane Reynaud)

Thai Food (David Thompson)

The A – Z of French Food: Dictionnaire Gastronomique Franςais-Anglais (Geneviève de Temmerman and Didier Cherdoge)

The Alice B. Toklas Cookbook (Alice B. Toklas)

The Art & Soul of Baking (Cindy Mushet)

The Art of Mexican Cooking (Diana Kennedy)

The Artist’s Table: A Cookbook by Master Chefs Inspired by Paintings in the National Gallery of Art (Carol Eron)

The Artists & Writers Cookbook

The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens (Patricia Tanumihardja)

The Barcelona Cookbook (Sasa Mahr-Batuz, Andy Pforzheimer with Mary Goodbody)

The Barefoot Contessa Cookbok (Ina Garten)

The Berghoff Café Cookbook: Berghoff Family Recipes for Simple, Satisfying Food (Carlyn Berghoff and Nancy Ross Ryan)

The Best of Christopher Idone (Christopher Idone)

The Big Book of Cocktails: The Ultimate Bartender’s Guide with More Than 400 Mouthwatering Mixes, Shakers and Shots (Brian Lucas)

The Big Sur Bakery Cookbook: A Year In The Life of a Restaurant (Michelle and Philip Wojtowicz and Michael Gilson)

The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life (Sam Beall)

The Blue Chair Jam Cookbook (Rachel Saunders)

The Book of Bread (Jérome Assire)

The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook (Leticia Moreinos Schwartz)

The Breakfast Book (Marion Cunningham)

The California Heritage Cookbook (The Junior League of Pasadena)

The Cheese Lover’s Cookbook & Guide: Over 150 Recipes, with Instruction on How to Buy, Store, and Serve All Your Favorite Cheeses (Paula Lambert)

The Chef’s Répertoire (Chef Gui Alinat)

The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating (Marcella Hazan)

The Clay-Pot Cookbook (Georgia MacLeod & Grover Sales)

The Commonsense Kitchen: 500 Recipes Plus Lessons for a Hand-Crafted Life (Tom Hudgens)

The Complete Book of Outdoor Cookery (James A. Beard and Helen Evans Brown)

The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas (Jennifer MacKenzie)

The Complete Chile Pepper Book: A Gardener’s Guide to Choosing, Growing, Preserving, and Cooking (Dave DeWitt & Paul W. Bosland)

The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating (Jack Bishop)

The Complete Mushroom Book: Savory Recipes for Wild and Cultivated Varieties with an Illustrated Field Guide (Antonio Carluccio)

The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (Paul Wolfert)

The Cooking of Southwest France: Recipes from France’s Magnificent Rustic Cuisine (Paula Wolfert)

The Country Cooking of Ireland (Coleman Andrews)

The Craft of Baking: Cakes, Cookies & Other Sweets with Ideas for Inventing Your Own (Karen DeMasco & Mindy Fox)

The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (Mireille Johnston)

The Cuisine of the Sun: Classical French Cooking from Nice and Provence (Mireille Johnston)

The Dean & DeLuca Cookbook (David Rosengarten with Joel Dean and Giorgio DeLuca)

The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen (Michael Ruhlman)

The Enlightened Cuisine: A Master Chef’s Step-by-Step Guide to Contemporary French Cooking (René Verdon)

The Entrées: Remembered Favorites from the Past: Recipes from Legendary Chefs and Restaurants (Gail Monaghan)

The Essential Cuisines of Mexico (Diana Kennedy)

The Essential Mediterranean: How Regional Cooks Transform Key Ingredients in the World’s Favorite Cuisines (Nancy Harmon Jenkins)

The Essential New York Times Cookbook: Classic Recipes for a New Century (Amanda Hesser)

The Fallingwater Cookbook: Elise Henderson’s Recipes & Memories (Suzanne Martinson)

The Famous Airline Cookbook: A History and a Cookbook (Jerry Honeywell)

The Fannie Farmer Cookbook: The All-American Cookbook Classic – 100th Anniversary (Marion Cunningham)

The Fearless Baker: 175 Surprisingly Simple and Utterly Indulgent Recipes (Emily Luchetti & Lisa Weiss)

The Feast of the Olive: Cooking with Olives & Olive Oil (Maggie Blyth Klein)

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs (Karen Page & Andrew Dornenburg)

The Flavors of Olive Oil: A Tasting Guide and Cookbook (Deborah Krasner)

The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook (Niki Segnit)

The Food Matters Cookbook: 50 Revolutionary Recipes for Better Living (Mark Bittman)

The Food Stylist’s Handbook (Denise Vivaldo)

The Food Substitutions Bible: More Than 6,500 Substitutions for Ingredients, Equipment & Techniques (David Joachim)

The Four Seasons Cookbook (Charlotte Adams)

The French Menu Cookbook (Richard Olney)

The Futurist Cookbook: La Cucina Futurista (F.T. Marinetti)

The General Foods Kitchens Cookbook

The Geometry of Pasta (Caz Hildebrand & Jacob Kenedy)

The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks (Edna Lewis & Scott Peacock)

The Gourmet Cookbook (Edited by Ruth Reichl)

The Great Book of French Cuisine (Henri-Paul Pellaprat and Jeremiah Tower)

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant (Deborah Madison with Edward Espé Brown)

The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchens (Lynne Rossetto Kaspar)

The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker (Michele Scicolone)

The Joy of Chocolate (Judith Olney)

The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time (Ken Albala and Rosanna Nafziger)

The Lutèce Cookbook (André Soltner)

The Mediterranean Kitchen: Capture the Provocative Flavors and Earthy Character of this Culinary Paradise (Joyce Goldstein)

The New Doubleday Cookbook (Jean Anderson & Elaine Hanna)

The New James Beard (James Beard)

The New Larousse Gastronomique (Prosper Montagné)

The New Making of a Cook: The Art, Techniques and Science of Good Cooking (Madeleine Kamman)

The New Portuguese Table: Exciting Flavors from Europe’s Western Coast (David Leite)

The Nouvelle Cuisine of Jean & Pierre Troisgros (Jean & Pierre Troisgros)

The One-Block Feast: An Adventure in Food from Yard to Table (Margo True/Sunset Magazine)

The Open Hand Celebration Cookbook: Great Chefs Cook for Festive Occasions (Stanley Eichelbaum)

The Open Hand Cookbook: Great Chefs Cook for Friends (Robert C. Schneider)

The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments (David Lebovitz)

The Pie and Pastry Bible (Rose Levy Beranbaum)

The Pleasures of Cooking for One (Judith Jones)

The Plaza Cookbook (Eve Brown)

The Pot and How To Use It: The Mystery and Romance of the Rice Cooker (Roger Ebert)

The Produce Bible: Essential Ingredient Information and More Than 200 Recipes for Fruits, Vegetables, Herbs & Nuts (Leanne Kitchen)

The River Cottage Meat Book (Hugh Fearnley-Whittingstall)

The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm (Amelia Saltsman)

The Secrets of Baking: Simple Techniques for Sophisticated Desserts (Sherry Yard)

The Seventh Daughter: My Culinary Journey From Beijing to San Francisco (Cecilia Chiang)

The Silver Palette Cookbook (Julee Rosso & Sheila Lukins)

The Silver Spoon

The Southern Foodways Alliance Community Coobook (Edited by Sara Roahen & John T. Edge)

The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes (Jane Lawson)

The Splendid Table’s How To Eat Supper: Recipes, Stories, and Opinions from Public Radio’s Award-Winning Food Show (Lynne Rossetto Kasper and Sally Swift)

The Sunset Cookbook: Over 1,000 Fresh, Flavorful Recipes for the Way You Cook Today (Oxmoor House)

The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious — and Perplexing — City (David Lebovitz)

The Tante Marie’s Cooking School Cookbook: More Than 250 Recipes for the Passionate Home Cook (Mary Risley)

The Taste of Country Cooking (Edna Lewis)

The Tortilla Book (Diana Kennedy)

The Turkish Cookbook: Regional Recipes and Stories (Nur Ilkin and Sheila Kaufman)

The Union Square Cafe Cookbook: 160 Recipes from New York’s Acclaimed Restaurant (Danny Meyer and Michael Romano)

The White House Chef Cookbook (René Verdon)

The Whole Beast: Nose to Tail Cooking (Fergus Henderson)

The Wild Table: Seasonal Foraged Food and Recipes (Connie Green and Sarah Scott)

The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing (Grace Young)

The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco’s Beloved Restaurant (Judy Rodgers)

Tips Cooks Love: Over 500 Tips, Techniques and Shortcuts That Will Make You a Better Cook (Rick Rodgers)

Turquoise – A Chef’s Travels in Turkey (Greg and Lucy Malouf)

Urban Italian: Simple Recipes and True Stories from a Life in Food (Andrew Carmellini and Gwen Hyman)

Vegetables: The Most Authoritative Guide to Buying, Preparing and Cooking with More Than 300 Recipes (James Peterson)

Venezia:  Food & Dreams (Tessa Kiros)

Welcome to Michael’s: Great Food, Great People, Great Party! 85 Stellar Recipes from the Celebrated Michael’s Restaurants (Michael McCarty)

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods (Eugenia Bone)

When French Women Cook (Madeleine Kamman)

‘wichcraft: Craft A Sandwich Into A Meal – and a Meal Into a Sandwich (Tom Colicchio)

Wild Raspberries (Andy Warhol and Suzie Frankfurt)

Williams-Sonoma Cooking at Home (Chuck Williams & Kristine Kidd)

Wolfgang Puck’s Modern French Cooking for the American Kitchen: Recipes from the Cuisine of Ma Maison (Wolfgang Puck)

Zingerman’s Guide to Better Bacon (Ari Weinzweig)

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