 | On Food and Cooking by Harold McGee
Buy used from: $14.16 Science, history and cooking, in one convenient tome!
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 | The Curious Cook: More Kitchen Science and Lore by Harold McGee
Buy used from: $14.49 Particularly important for the fruit ice recipes.
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 | I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown
Buy new: $21.45 / Used from: $8.87 Sort of like "applied McGee", learn what cooking does, not just recipes.
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 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg
Buy new: $38.50 / Used from: $34.68 Encyclopedic, entertaining, and has a ton of yummy stuff, plus plating tips!
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 | Vegetarian Cooking for Everyone by Deborah Madison
Buy used from: $10.30 Not really a vegetarian cookbook; it's a book of good food without meat.
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 | The Making of a Chef: Mastering Heat at the Culinary Institute by Michael Ruhlman
Buy new: $11.56 / Used from: $4.95 Faster and cheaper than the real CIA!
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 | The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Eileen Yin-fei Lo
Buy new: $26.37 / Used from: $9.37 Mmmm. Steamed pork buns.
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 | Joy of Cooking by Irma S. Rombauer
Buy new: $23.10 / Used from: $3.75 If it mentions Der Struwwelpeter, it has to be good. The anecdotes and historical nonsense are the real reasons to get the not-latest edition.
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 | The Fannie Farmer Cookbook: Anniversary by Marion Cunningham
Buy new: $19.80 / Used from: $9.07 For basic american cooking.
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