 | How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food by Mark Bittman
Buy new: $20.47 / Used from: $19.91 one of the most comprehensive, go to books on cooking almost everything. Recipes are concise,precise and well indexed.
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 | Think Like a Chef by Tom Colicchio
Buy new: $15.30 / Used from: $12.50 Old blue eyes' tells us how he cooks and why he cooks the way he does. While the book is full of good, easily executable recipes the real benefit of this book is in the method Colicchio uses for mixing and matching components to create his dishes and the recipes just serve as examples.
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 | Alice Waters and Chez Panisse by Thomas McNamee
Buy new: $10.20 / Used from: $3.25 This biography and history book tells us the story of Chez Panisse and it's most famous personality. One can see the roots of the current controversy and fervent dedication that Alice Waters attracts. A well balanced book on an interesting restaurant that was a major part of current food movements like regional eating, slow food, and sustainability.
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 | Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques by Tom Valenti
Buy used from: $0.34 Valenti's Ouest restaurant serves the kind of food you wish you could make at home. Welcome to my Kitchen and his other book Soups, Stews, and One Pot Meals make that possible. These are two great cool weather cookbooks that are strong on using the oven for braising and baking. . Both these books are 'real people' friendly and should be found smudged and stained on your kitchen shelves.
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 | Best Food Writing 2008
Buy new: $11.17 / Used from: $3.28 The entire Best Food Writing series is worth reading. Holly Hughes has done a great job of collecting insightful, humorous, informative and touching stories from many mediums. These stories whet the appetite, mentally and physically and are over too soon.
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