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

Risotto

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
Roadfood

John Willingham

John Willingham's World Champion Bar-B-Q