Baking

• Jeffrey Alford and Naomi Duguid, Home Baking: The Artful Mix of Flour and Tradition Around the World (Artisan, 2003, ISBN 1-57965-174-7)
• Carole Bloom, Caramel (Gibbs Smith, 2013; ISBN 978-1-4236-3212-2)
• Lora Brody, Chocolate American Style (Clarkson Potter, 2004; ISBN 1-4000-4597-5)
• Alton Brown, I’m Just Here for More Food (Stewart Tabori & Chang, 2004, ISBN 1-58479-341-4)
• Joanne Chang with Christie Matheson, Flour (Chronicle Books, 2010; ISBN 978-0-8118-6944-7)
• Joanne Chang, Flour, too (Chronicle Books, 2013; ISBN 978-1-4521-0614-4)
• Stephen Collucci with Elizabeth Gunnison, Glazed Filled Sugared & Dipped (Clarkson Potter [Penguin Random House], 2013; ISBN 978-0-7704-3357-4)
• Rosetta Constantino, Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily (Ten Speed Press, 2013, ISBN 978-1-60774-402-3)
• Emily Elsen and Melissa Elsen, The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop (Grand Central Life & Style [Hachette], 2013; ISBN 978-1-4555-2051-0)
• Dorie Greenspan, Chocolate Desserts by Pierre Hermé (Little, Brown [Hachette], 2001; ISBN 0-316-35741-3)
• King Arthur Flour, Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (Countryman Press, 2006, ISBN 0-88150-719-9)
• Agatha Kulaga and Erin Patinkin, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery (Harlequin, 2014; ISBN 978-0-373-89295-2) — I think the subtitle rather oversells the book, and I gave it a poor review on Amazon for other reasons, but there are still some recipes in here that I think are worth trying
• Lori Longbotham, Luscious Chocolate Desserts (Chronicle Books, 2004; ISBN 0-8118-3516-2)
• Emily Luchetti, A Passion for Desserts (Chronicle Books, 2003; ISBN 0-8118-3178-7)
• Nick Malgieri, Nick Malgieri’s Pastry: Foolproof Recipes for the Home Cook (Kyle Books, 2014; ISBN 978-1-909487-11-6)
• Alice Medrich, Seriously Bitter Sweet (Artisan, 2013; ISBN 978-1-57965-511-2)
• Kevin Mills and Nancy Mills, Chocolate on the Brain (Houghton Mifflin, 2000; ISBN 0-395-98358-4)
• Zoe Nathan with Josh Loeb and Laurel Almerinda, Huckleberry: Stories, Secrets, and Recipes from Our Kitchen (Chronicle Books, 2014; ISBN 978-1-4521-2352-3)
• Judy Rosenberg, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book (Workman, 2011; ISBN 0-7611-5407-8)
• Richard Sax, Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes (Houghton Mifflin Harcourt, 2001; ISBN 0-618-05708-0) — I have an earlier edition

General cookery

• Neelam Batra, Chilis to Chutneys: American Home Cooking with the Flavors of India (William Morrow, 1998, ISBN 0-688-15690-8)
• Alton Brown, Good Eats: The Early Years (Stewart, Tabori & Chang, 2009, ISBN 978-1-58479-795-1)
• Alton Brown, Good Eats 2: The Middle Years (Stewart, Tabori & Chang, 2010, ISBN 978-1-58479-857-6)
• Alton Brown, Good Eats 3: The Later Years (Stewart, Tabori & Chang, 2011, ISBN 978-1-58479-903-0)
• Brooke Dojny, The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home (Harvard Common Press, 1999, ISBN 1-55832-138-1)
• Martha Holmberg, Modern Sauces (Chronicle Books, 2012; ISBN 978-0-8118-7838-8)
• Christopher Kimball, The Yellow Farmhouse Cookbook (Little, Brown, 1998; ISBN 0-316-49699-5)
• Elaine Louie, The Occasional Vegetarian (Hyperion, 2011; ISBN 978-1-4013-1036-3)
• Andrea Nguyen, The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches (Ten Speed Press [Penguin Random House], 2014; ISBN 978-1-60774-533-4)
• Yotam Ottolenghi, Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (Ten Speed Press [Penguin Random House], 2014; ISBN 978-1-60774-621-8)
• Judy Rodgers, The Zuni Cafe Cookbook (W.W. Norton, 2002; ISBN 0-393-02043-6)
• Michael Ruhlman, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient (Little, Brown, 2014; ISBN 978-0-316-25406-9)
• Diane St. Clair, The Animal Farm Buttermilk Cookbook (Andrews McMeel, 2013; ISBN 978-1-4494-2753-5)
• Louisa Shafia, The New Persian Kitchen (Ten Speed Press [Penguin Random House], 2013; ISBN 978-1-60774-357-6)
• Marlena Spieler, Macaroni & Cheese (Chronicle Books, 2006; ISBN 978-0-8118-4926-2)
• Michael Wild, Lauren Lyle, G. Earl Darny, and Adele Novelli Crady, Bay Wolf Restaurant Cookbook (Ten Speed Press, 2001; ISBN 1-58008-260-2)
• Clifford A. Wright, Real Stew (Harvard Common Press, 2002; ISBN 1-55832-199-3)

Meat

• Deborah Krasner, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart Tabori & Chang, 2010; ISBN 978-1-58479-863-7)
• Lee Brian Schrager with Adeena Sussman, Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides (Clarkson Potter, 2014, ISBN 978-0-7704-3522-6)
• James Villas, The Bacon Cookbook (Wiley, 2007; ISBN 978-0-470-04282-3)
• James Villas, Southern Fried (Houghton Mifflin Harcourt, 2013)

Reference

• Julia Child, Louisette Bertholle, and Simone Beck, Mastering the Art of French Cooking, vol. 1 (Knopf [Penguin Random House], 2013 reissue of 2001 40th anniversary edition; ISBN 0-394-53399-2)
• Julia Child and Simone Beck, Mastering the Art of French Cooking, vol. 2 (Knopf [Penguin Random House], 2013 reissue of 2001 40th anniversary edition; ISBN 0-394-40152-2)
• Jacques Pépin, Essential Pépin (Houghton Mifflin Harcourt, 2011; ISBN 978-0-547-23279-9)

Specialty

• Shelly Kaldunski, The Ice Creamery Cookbook (Weldon Owen [Bonnier], 2014; ISBN 978-1-61628-684-2) — published for Williams-Sonoma