Kitchen Books

“Kitchen books” because not all of these books are “cook books.” Most are, but others are about cooking (Capon), how to cook (Childs, Professional Chef), eating (Capon, Stern), about food (Colman, Larousse), about particular foods (Bridges), food and cooking science (McGee), or recipes for foods no one eats any more or even wants to eat (Grossman & Thomas).

Pepita Aris
A Flavor of Andalusia

Juidth Barrett and Norma Wasserman

George Berkowitz and Jane Doerfer
The Legal Seafoods Cookbook

Better Homes and Gardens
The Complete Guide to Bread Machine Baking

Bill Bridges
The Great American Chili Book

Robert Farrar Capon
Food for Thought (Resurrecting the Art of Eating)
The Supper of the Lamb

Irene Chalmers
Good Old Food

Julia Child
Mastering the Art of French Cooking, Vol. 1
Mastering the Art of French Cooking, Vol. 2

John Philips Cranwell
The Hellfire Cookbook

Louis Colman (ed)
Alexandre Dumas' Dictionary of Cuisine

The Culinary Institute of America
The Professional Chef, 7th ed.

Dave DeWitt and Nancy Gerlach
The Whole Chile Pepper Book

Brooke Dojny
The New England Clam Shack Cookbook

A. Escoffier
The Escoffier Cook Book (A guide to the Fine Art of Cookery)

Kevin Graham
Creole Flavors

Anne Chotzinhoff Grossman and Lisa Grossman Thomas
Lobscouse & Spotted Dog

Beth Hensperger
The Bread Lover's Bread Machine Cookbook

Jenifer Harvey Lang (ed)
Larousse Gastronomique

Harold McGee
On Food and Cooking

Paul Prudhomme
The Prudhomme Family Cookbook

Steve Raichlen
Miami Spice

Irma S. Rombauer and Marion Rombauer Becker
Joy of Cooking

Chris Schlesinger and John Willoughby
Big Flavors of the Hot Sun
How to Cook Meat
Let the Flames Begin
License to Grill
The Thrill of the Grill
Salsas, Sambals, Chutneys, & Chowchows

Jane and Michael Stern
Chili Nation

John Willingham
John Willingham's World Champion Bar-B-Q