There are a number of cookbooks that I keep in my library, and most of these I keep in hardcover and in Kindle versions.  My husband and I love going to the bookstore on Sunday mornings and sitting in the coffee shop lazily looking through books.  For me, they are predominantly cookbooks.

Alexandre Gauthier: Chef, La Grenouillère, Alexandre Gauthier

The Art of Simple Food, Alice Waters

Authentic Mexican, Rick Bayless

The Barefoot Contessa Cookbook, Ina Garten

Bistronomy: Recipes From the Best New Paris Bistros, Jane Sigal

Bread Science, Emily Buehler

The Breath of a Wok, Grace Young and Alan Richardson

The Cake Bible, Rose Levy Beranbaum

Canal House Cooks Every Day, Melissa Hamilton and Christopher Hirsheimer

Complete Chinese Cookbook, Ken Hom

The Complete Recipes, Paul Bocuse

The Cook’s Bible, Chris Kimball

Cooking by Hand, Paul Bertolli

Couscous and Other Good Food From Morocco, Paula Wolfert

Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche, Richard Bertinet

Cucina Rustica, Viana La Place and Evan Kleiman

Dinner: Changing the Game, Melissa Clark

The Escoffier Cookbook and Guide to the Fine Art of French Cooking, Auguste Escoffier

The Essentials of Classic Italian Cooking, Marcella Hazan

Every Grain of Rice, Fuschia Dunlop

The Fanny Farmer Cookbook, Fanny Farmer

Fine Art of Italian Cooking, Giuliano Bugialli

Flour Water Salt Yeast, Ken Forkish

The French Laundry Cookbook, Thomas Keller

From the Wood-Fired Oven, Richard Miscovich

Grand Livre De Cuisine, Alain Ducasse

How to Cook Everything, Mark Bittman

Hows and Whys of French Cooking, Almah Lach

The James Beard Cookbook, James Beard

Jamie’s Italy, Jamie Oliver

The Joy of Cooking,  Irma Rombauer and Marion Rombauer

The Key to Chinese Cooking, Irene Kuo

Kitchen Sense, Mitchell Davis

Jacques Pépin New Complete Techniques, Jacques Pépin

Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Completely Revised and Updated, Librairie Larousse

The Lee Bros. Charleston Kitchen, Matt Lee and Ted Lee

Mastering the Art of French Cooking, Julia Child

The Modern Art of Chinese Cooking, Barbara Tropp

Molto Gusto, Mario Batali

The New Vegetarian Cooking for Everyone, Deborah Madison

The New York Times Cookbook, Craig Claiborne

Paul Bocuse’s French Cooking, Paul Bocuse

Roasting: A Simple Art, Barbara Kafka

Rustic Italian Food, Marc Vetri

Sichuan Cookery, Fuschia Dunlop

The Silver Palate Cookbook, Sheila Lukins and Julee Rosso

Sullivan Street Bakery Cookbook, Jim Lahey

Tartine Bread, Chad Robertson

Trattoria:  Simple and Robust Fare Inspired by the Small Family Restautants of Italy, Patricia Wells

Urban Italian, Andrew Carmellini

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

What Mrs. Fisher Knows About Old Southern Cooking, Abby Fisher

The Wisdom of the Chinese Kitchen, Grace Young

Yan Can Cookbook, Martin Yan

Yan Kit’s Classic Chinese Cookbook, Yan Kit-S0