Cookbooks

General Cooking & Reference

James Peterson, Cooking

Madeleine Kamman, The New Making of a Cook

Alan Davidson, The Oxford Companion to Food

Sharon Tyler Herbst, The New Food Lover’s Companion

Simple, Family Cooking

Nigel Slater, Real Fast Food: 350 Recipes Ready-to-Eat in 30 Minutes

Stephane Reynaud, French Feasts: Traditional Recipes for Family

Mitchell Davis, Kitchen Sense: More than 600 Recipes to Make You a Great Home Cook

Food Science

Shirley Corriher, Cookwise: The Secrets of Cooking Revealed

Alton Brown, I’m Just Here for the Food

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

Meat: Beef, Veal, Lamb, Pork, Poultry & Game

Hugh Fearnley-Whittenstall, The River Cottage Meat Book

Niman & Fletcher, The Niman Ranch Cookbook

Fish and Shellfish

James Petersen, Fish & Shellfish

Hugh Fearnley-Whittengstall, The River Cottage Fish Book

Soups, Sauces, Vegetables & Charcuterie

James Petersen, Splendid Soups

James Petersen, Sauces: Classical and Contemporary

    Elizabeth Schneider, Vegetables from Amaranth to Zucchini

James Petersen, Vegetables

Ruhlman & Polcyn, Charcuterie: The Craft of Salting, Smoking & Curing

French Cooking

Julia Child, Mastering the Art of French Cooking

French Feasts, Stephane Reynaud

Waverly Root, The Food of France

Elizabeth David, French Provincial Cooking

Pitte & Gladding, French Gastronomy: The History and Geography of a Passion

Anne Willan, The Country Cooking of France

Italian Cooking

Waverly Root, The Food of Italy

Elizabeth David, Italian Food

Alberto Capatti, Italian Cuisine: A Cultural History

Marcella Hazan, Essentials of Classic Italian Cooking

Spanish Cooking

Penelope Casas, The Foods and Wines of Spain

Martha Rose Shulman & CIA, Spain and the World Table

Mario Batali, Spain: A Culinary Roadtrip

Jose Andres, Tapas: A Taste of Spain in America

Asian Cooking

Barbara Tropp, The Modern Art of Chinese Cooking

Charmaine Solomon, The Complete Asian Cookbook