General Cooking
The Art of Simple Food, by Alice Waters
An Everlasting Meal, by Tamar Adler
Twelve Recipes, by Cal Peternell
Sunday Suppers at Lucques, by Suzanne Goin
The New Vegetarian Cooking for Everyone, by Deborah Madison
The Joy of Cooking, by Irma Rombauer
A Platter of Figs, by David Tanis
A Girl and Her Pig, by April Bloomfield
Cuisines from Around the World
Gran Cocina Latina, by Maricel Presilla
Maangchi's Real Korean Cooking, by Maangchi
Japanese Farm Food, by Nancy Singleton Hachisu
Zahav, by Michael Solomonov
Jerusalem, by Yotam Ottolenghi and Sami Tamimi
Vietnamese Home Cooking, by Charles Phan
Thai Food, by David Thompson
My Bombay Kitchen, by Niloufer Ichaporia King
Baking & Pastry
Tartine, by Elisabeth Prueitt and Chad Robertson
Pure Dessert, by Alice Medrich
The Simple Art of Perfect Baking, by Flo Braker
The Violet Bakery Cookbook, by Claire Ptak
Food Writing
Basic Food Science
The Food Lab, by J. Kenji López-Alt
On Food and Cooking, by Harold McGee
Keys to Good Cooking, by Harold McGee
Tartine Bread, by Chad Robertson
Josey Baker Bread, by Josey Baker