Classics

My favorite all time shredded barely holding together cookbook is: The Classic Italian Cookbook by Marcella Hazan.  As far as I'm concerned, you can't make Bolognese without Marcella. (Katherine Reback)

Buy The Classic Italian Cookbook

The Essential New York Times Cookbook
Proving that a cookbook does NOT need photographs to be successful, this is about tried and true recipes from a familiar source and very familiar names--contributors like Mark Bittman, Julia Child, Marcella Hazan, David Chang, Nigella Lawson. Good stuff!

Bookmarked recipes: Marinated flank steak with asian slaw, Roasted carrot and red lentil ragout, Cranberry upside-down cake

Why?
Hat's off to Amanda Hesser for compiling a fantastic set of reader approved recipes and creating new notes that will ensure success with each recipe.

Who?
Anyone who has loved reading the New York Times food section and is looking for solid recipes to rely on.

In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

Buy The Joy of Cooking

 The cookbook that made people think even dimwits were excellent cooks and 25 years later, it’s still moderne.  Decadent Chocolate Cake, Marbella chicken, it’s that little extra something they always add, whether it’s raisins to the stuffing or olives to the chicken, that just makes things seems a little extra-ordinary and all you have to do is follow the incredibly easy to read and prepare recipes.

Buy The Silver Palate Cookbook