I have a collection of over 400 cookbooks in my library. This is a list of those I reference most frequently.

Alice Medrich’s Cookies and Brownies by Alice Medrich

Amy’s Bread: Easy Innovative Recipes for Crusty, Hearth-Style Loaves by Amy Scherber & Kim Dupree

Artisinal Cooking: A Chef Shares His Passion For Handcrafting Great Meals At Home by Terrance Brennan and Andrew Friedman

Bistro Cooking by Patricia Wells

Chez Panisse Cooking by Paul Bertolli with Alice Waters

Chez Panisse Desserts by Lindsey Remolif Shere

Chez Panisse Vegetables by Alice Waters

Desserts by Nancy Silverton

Home Desserts: A Treasure of heirloom and contemporary recipes from around the world by Richard Sax

Italian Food by Elizabeth David

Italy Anywhere: Living an Italian Culinary Life Wherever You Call Home by Lori De Mori with Jean-Louis DeMori and Antonio Tommasi

La Varenne Pratique: The Complete Illustrated Cooking Course by Anne Willan

Larousse Gastronomique: The New American Edition of The World’s Greatest Culinary Encyclopedia edited by Jenifer Harvey Lang

Maida Heatter’s Book of Great Chocolate Desserts by Maida Heatter

Maida Heatter’s Book of Great Desserts by Maida Heatter

Maida Heatter’s Brand-New Book of Great Cookies by Maida Heatter

Maida Heatter’s Cakes by Maida Heatter

Maida Heatter’s New Book of Great Desserts by Maida Heatter

Mastering The Art of French Cooking Volume One by Julia Child, Louisette Bertholle, Simone Beck

Mastering The Art of French Cooking Volume Two by Julia Child, Simone Beck

Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn

Patricia Wells at Home In Provence: Recipes Inspired by Her Farmhouse in France by Patricia Wells

Secret Ingredients: The Magical Process of Combining Flavors by Michael Roberts

Simple French Food by Richard Olney

Splendid Soups: Recipes And Master Techniques For Making The World’s Best Soups by James Peterson

Sunday Suppers At Lucques: Seasonal Recipes From Market To Table by Suzanne Goin with Teri Gelber

The Fine Art of Italian Cooking by Guiliano Bugialli

The Food of Campanile: Recipes from the famed Los Angeles restaurant by Mark Peel & Nancy Silverton

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison

The Joy of Cooking: The All-Purpose Cookbook by Irma S. Rombauer and Marion Rombauer Becker

The Making of a Cook: The Art, Techniques, and Science of good Cooking by Madeleine Kamman

The New Basics Cookbook by Julee Rosso & Sheila Lukins

The Silver Palate Cookbook: Delicious recipes, menus, tips, lore from Manhattan’s celebrated gourmet food shop by Julee Rosso & Sheila Lukins

The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper

The Union Square Café Cookbook by Danny Meyer and Michael Romano

The Wolfgang Puck Cookbook: Recipes from Spago, Chinois, and Points East and West by Wolfgang Puck

Tom Valenti’s Soups, Stews, And One-Pot Meals: 125 Home Recipes fom the Chef-Owner of New York City’s Ouest and ‘Cesca by Tom Valenti and Andrew Friedman