The Cookbooks

How to Cook a Wolf, by M.F.K. Fisher

The Essential James Beard Cookbook: 400 Recipes That Shaped the Tradition of American Cooking, by James Beard

An Everlasting Meal: Cooking with Economy & Grace, by Tamar Adler

Mastering the Art of French Cooking, Volumes I & II, by Julia Child, Simone Beck, Louisette Bertholle (Vol. I)

Kitchen Essentials, by Le Cordon Bleu

Essentials of Classic Italian Cooking, by Marcella Hazan

The Gourmet Cookbook, edited by Ruth Reichl

The Cake Bible, by Rose Levy Berenbaum

CookWise, by Shirley O. Corriher

The Organic Cook’s Bible, How to Select and Cook the Best Ingredients on the Market, by Jeff Cox

Crust and Crumb, Master Formulas for Serious Bread Bakers, by Peter Reinhart

Pie, by Ken Haedrich

The Blue Chair Jam Cookbook, by Rachel Saunders

A Girl and Her Pig, by April Bloomfield with JJ Goode

Memories of a Cuban Kitchen, by Mary Urrutia Randelman & Joan Schwartz

Ottolenghi: The Cookbook, by Yotam Ottolenghi & Sami Tamimi

Onward and Upward in the Garden, by Katharine S. White


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