Joy of Cooking by Irma Rombauer.

Authentic mexican by rick bayless.

The naked chef takes off by jamie oliver.

Raw by charlie trotter & roxanne klein.

Heritage by sean brock.

Oats, pecans, dried apricot, and sweetened crème fraiche the commander's palace cookbook by ti adelaide martin & jamie shannon.

Homeplate peanut butter, local blueberry jam, maple syrup betty crocker's new cookbook by betty crocker editors.

Eggs, potatoes, bacon, chive butter, cheddar in sourdough grilled cheese kitchen by heidi gibson, nate pollak.

on crispy tortilla.

Huckleberry by zoe nathan.

Simply ancient grains by m. Speck.

Ready for dessert: my favorite recipes by david lebovitz.

Ladurée sucré by philippe andrieux.

Chewy, gooey, crispy, crunchy by alice medrich.

Plenty more by yotam ottolenghi.

Frank stitt's southern table by frank stitt..

Artichoke fritters with preserved lemon aioli.

Emeril's kicked up sandwiches by emeril lagasse.

great american cook by jonathan waxman.

Ad hoc at home by thomas keller.

Essentials of classic italian cooking by marcella hazan.

One spice, two spice by floyd cardoz.

Slow fires by justin smillie.

Simply ancient grains by maria speck.

Bar tartine: techniques & recipes by nicolaus balla & courtney burns.

Cooking for kids by alain ducasse.

Arab table: recipes and culinary traditions by may bsisu.

Betty crocker's new cookbook by betty crocker editors.

Grilled cheese kitchen by heidi gibson and nate pollak.

Les halles cookbook by anthony bourdain.

Baking chez moi by dorie greenspan.

Sweet by valerie gordon.

Chez panisse fruit by alice waters.