This page is a work in progress, I hope to include every cookbook that I own, or at least the ones I find valuable and worth the money!

Ad Hoc at Home by Thomas Keller
American Cookery by James Beard
Anthony Bourdain’s Les Halles Cookbook by Anthony Bourdain
Bouchon by Thomas Keller
Charlie Trotter’s by Charlie Trotter
Charlie Trotter’s Desserts by Charlie Trotter & Michelle Gayer
Charlie Trotter’s Seafood by Charlie Trotter
Charlie Trotter’s Vegetables by Charlie Trotter
Culinaria: The United States
The Fireside Cook Book: A Complete Guide to Fine Cooking for Beginner and Expert by James Beard
The French Laundry Cookbook by Thomas Keller
Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes by Robb Walsh
The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh
The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh
Theory and Practice Of Good Cooking by James Beard

Bouchon Bakery by Thomas Keller & Sebastien Rouxel
The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart

Barbecue Crossroads: Notes and Recipes from a Southern Odyssey by Robb Walsh
BBQ USA by Steven Raichlen
Big Bob Gibson’s BBQ Book by Chris Lily
Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food by Bob Garner
Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed, Dale Volberg Reed and William McKinney
The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition
Kent’s Carolina Barbecue Book: Carolina barbecue restuarant reviews, recipes, history, culture, more by H. Kent Craig
Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses by Robb Walsh
North Carolina Barbecue: Flavored by Time by Bob Garner
Peace, Love, & Barbecue by Mike Mills and Amy Mills Tunicliffe
The Prophets of Smoked Meat by Daniel Vaughn
Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking by Adam Perry Lang
Smokin’ with Myron Mixon by Myron Mixon
Smokestack Lightning: Adventures in the Heart of Barbecue Country by Lolis Eric Elie

Creole by Babette de Rozieres
Culinaria: The Caribbean: A Culinary Discovery

The Art of Charcuterie by The Culinary Institute of America & John Kowalski
Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman & Brian PolcynCharcuterie and French Pork Cookery by Jane Grigson
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game by Phillip Hasheider
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan
Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagen
Professional Charcuterie: Sausage Making, Curing, Terrines, and Pates by John Kinsella
The Whole Beast: Nose to Tail Eating by Fergus Henderson

Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Creole & Cajun
Here is a pretty thorough list at my other site Nola Cuisine!
Bibliography of Creole & Cajun Cookbooks

A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes by Maria Josefa Lluria de O’Higgins
Memories of a Cuban Kitchen: More Than 200 Classic Recipes Mary Urrutia Randelman and Joan Schwartz

The Art of Dutch Cooking by C. Countess Van Limburg Stirum

Culinaria: European Specialties

The Country Cooking of France by Anne Willan
Culinaria: France
La Cuisine: Everyday French Home Cooking by Francoise Bernard
Le Guide Culinaire by Auguste Escoffier
Mastering the Art of French Cooking (2 Volume Set) by Julia Child

Culinaria: Germany

Culinaria: Italy: Pasta – Pesto – Passion
Essentials of Classic Italian Cooking by Marcella Hazan
Holiday Food by Mario Batali
La Cucina: The Regional Cooking of Italy by The Italian Academy of Cuisine
Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali
Simple Italian Food: Recipes from My Two Villages by Mario Batali

Culinaria: Greece: Greek Specialties

Culinaria: Hungary

Nobu: The Cookbook by Nobuyuki Matsuhisa

Molecular Gastronomy
Alinea by Grant Achatz
Modern Gastronomy: A to Z by Ferran Adria
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young and Maxine Bilet
Under Pressure: Cooking Sous Vide by Thomas Keller

The Art of Polish Cooking by Alina Zeranska
Polish Cookery : Poland’s Bestselling Cookbook Adapted for American Kitchens by Marja Ochorowicz-Monatowa

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs
The Food Lover’s Companion by Sharon Tyler Herbst & Ron Herbst
Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Completely Revised and Updated
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea – Even Water – Based on Expert Advice from America’s Best Sommeliers

Culinaria: Russia

Southeast Asian
Culinaria: Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia


Culinaria: Spain
The Foods and Wines of Spain by Penelope Casas
Tapas (Revised): The Little Dishes of Spain by Penelope Casas

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