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