Bookshelf

Having moved a dozen times during my twenties, I do not have as extensive as a collection of cookbooks and books, but what I do have, I greatly treasure, not only for their content but for the remarkable fact that I have managed to lug them through subways, moving trucks, hand carts, and the grips of my own two hands.

Barbara Kafka’s Soup: A Way of Life
M. F. K. Fisher’s With Bold Knife and Fork
Jamie Oliver’s Jamie’s Kitchen
Madhur Jaffrey’s World Vegetarian
Moosewood Restaurant New Classics
Alton Brown’s I’m Just Here for the Food
Rick Bayless’ Mexican Everyday
Amanda Hesser’s The Essential New York Times Cookbook
Dorie Greenspan’s Around My French Kitchen
Martha Stewart’s Pies & Tarts
Ruth Reichl’s Comfort Me with Apples
Anthony Bourdain’s Kitchen Confidential
The Cheese Plate by Max McCalman and David Gibbons
The Culinary Institute of America’s Professional Chef
The Food Lover’s Guide to Florence

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