The Fannie Farmer Cookbook
The most useful day-in, day out cookbook, with sane modernizing by Marion Cunningham.
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William Grimes
Obituary writer and former restaurant critic
https://www.nytimes.com/by/william-grimesWilliam Grimes was the restaurant critic for The New York Times from 1999 to 2004. In his more than 20 years with the newspaper he has been a story editor at the Sunday magazine, a culture reporter, a Broadway columnist and a book critic.
He is the author of “Straight Up or On the Rocks: The Story of the American Cocktail,” “My Fine Feathered Friend,” about a chicken that came to live in his backyard, and “Appetite City: A Culinary History of New York.”
William's favorite cookbooks
Asian Ingredients
Instructive all the way through, with recipes that I have made again and again, like chicken poached in Shaoxing wine, dark soy sauce and rock sugar.
Everyday French Cooking for the American Home
A standby for me and my wife since our college days, written by a student of Escoffier (and co-founder of Le Cordon Bleu)!
The Classic Italian Cookbook
Marcella Hazan. Absolutely indispensable. You will wear it out several times in the course of a lifetime.
Mediterranean Cooking
As much for the writing as the recipes.
French Provincial Cooking
More beautiful writing.
The Cookery of England
Here lies the genetic code for early American cooking, and the meat pies that we lost.
Bistro Cooking
Modest in scope but chock-full of can't-miss recipes
Cuisine of the Sun
One of the most innovative and influential chefs of the 20th century puts his version of Provence on a plate.
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