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
How to Cook a Wolf
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
Mark Bittman’s How to Cook Everything
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
Appetites: A Cookbook
The Cheese Plate by Max McCalman and David Gibbons
The Culinary Institute of America’s Professional Chef
The Food Lover’s Guide to Florence
Thomas Keller’s Ad hoc at Home
Yotam Ottolenghi’s Plenty More
Travis Lett’s Gjelina: Cooking from Venice, California


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s