COOKING
On cooking
Sarah R. Labensky
How to cook everything
Mark Bittman
The Boston cooking-school cook book
Fannie Merritt Farmer
Self Heal by Design
Barbara O'Neill
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Samin Nosrat
The joy of cooking
Irma S. Rombauer
Betty Crocker's Cookbook
Betty Crocker
White Heat
Marco Pierre White
Betty Crocker's Picture Cook Book
Betty Crocker
Odd Thomas
Dean Koontz
Le répertoire de la cuisine
Louis Saulnier
A guide to modern cookery
Auguste Escoffier
The art of cookery, made plain and easy
Hannah Glasse
Cooking Basics for Dummies
Bryan Miller
Kitchen confidential
Anthony Bourdain
A book of Mediterranean food
Elizabeth David
Revolting Recipes
Roald Dahl
The professional chef
Culinary Institute of America.
Betty Crocker cookbook
Betty Crocker
Chef Express
Trident Press International
French Country Cooking, etc
Elizabeth David
ODD HOURS
Dean Koontz
How to Be a Domestic Goddess
Nigella Lawson
Mastering the art of French cooking
Julia Child
The food of Japan
Takayuki Kosaki
The Curry secret
Kris Dhillon
Professional baking
Wayne Gisslen
Mujer 2000
Silvia Henríquez de Pou
Food Production Operations
Parvinder S. Bali
The French chef cookbook
Julia Child
The Flavor Bible
Karen Page
The I hate to cook book
Peg Bracken
New York times cook book.
Craig Claiborne
The all new all purpose joy of cooking
Irma S. Rombauer
Good Housekeeping cook book
Good Housekeeping Institute (New York, N.Y.)
FRENCH PROVINCIAL COOKING, a Penguin Handbook
Elizabeth David
The Alice B. Toklas Cook Book
Alice B. Toklas
The Virginia housewife
Mary Randolph
Everything but Espresso
Scott Rao
Ma cuisine.
Auguste Escoffier
