by Marcella Hazan (1992)
The undisputed authority on Italian cooking in the English language. Hazan provides clear, authentic recipes for authentic ragù, risotto, handmade pasta, and the iconic tomato sauce with onion and butter.
Julia Child, Louisette Bertholle, Simone Beck
This is the classic cookbook that introduced French cuisine to America. Featuring 524 delicious recipes and over 100 instructive illustrations, Julia Child's timeless masterpiece transforms traditional French gastronomy into clear, approachable, and joyfully executed steps for the dedicated home cook.
Madeline Puckette & Justin Hammack
The James Beard Award-winning guide to wine. Features visual flavor profiles, detailed regional maps, food pairing fundamentals, and sommelier tasting methods for over one hundred grape varietals.
Yotam Ottolenghi
Yotam Ottolenghi's dazzling collection of vegetarian recipes focusing on bold spices, herbs, and vibrant produce, transforming eggplants, pomegranate seeds, and za'atar into showstopping centerpiece dishes.
Linda Greenlaw and Martha Greenlaw
Presents an essay-complemented treasury of recipes inspired by seasonal Maine cuisine, from schoolhouse shore clam dip and grilled crab-stuffed mushrooms to blackened swordfish with blueberry chutney and mile-high strawberry pie.