American

• James Beard, James Beard's American Cookery
• Joan Nathan, The New American Cooking

Asian

• Nina Simonds,  A Spoonful of Ginger : Irresistible Health-Giving Recipes from Asian Kitchens
  Nina Simonds, Spices of Life: Simple and Delicious Recipes for Great Health

Baking

• Nancy Baggett, The All-American Cookie Book
• Roland Bilheux, Alain Escoffier, Doughs, Batters, and Meringues
• Roland Bilheux, Alain Escoffier, Petits Fours, Chocolate, Frozen Desserts, and Sugar Work
• Roland Bilheux, Alain Escoffier, Decorations, Borders and Letters, Marzipan, Modern Desserts
• Roland Bilheux, Alain Escoffier, Creams, Confections, and Finished Desserts
• Wayne Gisslen, Professional Baking, Trade, 3rd Edition
• Rose Levy Beranbaum, The Cake Bible
• Rose Levy Beranbaum, The Pie and Pastry Bible
• Rose Levy Beranbaum, Rose's Christmas Cookies
• Sarah R. Labensky, Priscilla Martel, Eddy Van Damme, On Baking: A Textbook of Baking and Pastry Fundamentals

Cheese

• Barbara Ciletti, Making Great Cheese At Home: 30 Simple Recipes From Cheddar to Chevre
• Paul Kindsedt, American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
• Ricki Carroll and Laura Werlin, Home Cheese Making: Recipes for 75 Delicious Cheeses
• Tim Smith, Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen

   

Chinese

• Ellen Leong Blonder, Dim Sum: The Art of Chinese Tea Lunch
• Grace Young and Alan Richardson, The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
• Fuchsia Dunlop, Revolutionary Chinese Cookbook: Recipes from Hunan Province
• Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
• Lee-Wha Lin (Editor), Chinese Cuisine: Shanghai Style
• Lee-Wha Lin (Editor), Chinese Cuisine: Cantonese Style
• Lee-Wha Lin (Editor), Chinese Cuisine: Beijing Style
• Su-Huei Huang, Chinese Snacks
• Wei-Chuan School, Chinese Dim Sum

Chef

• Andrew Dornenburg and Karen Page, Becoming a Chef
• Andrew Dornenburg and Karen Page, Culinary Artistry
• Christopher Styler and David Lazarus, Working the Plate: The Art of Food Presentation

Chocolate

• Chantal Coady, Real Chocolate: Sweet and Savory Recipes for Nature's Purest Form of Bliss
• Dorie Greenspan, Chocolate Desserts by Pierre Herme
• Elaine Gonzalez and Frankie Frankeny, The Art of Chocolate: Techniques and Recipies for Simply Spectacular Desserts and Confections
• Robert Linxe and Michele Carles, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier

Contemporary

• Donna Hay, Modern Classics, Book 1

• Doris Janzen Longacre, More-With-Less Cookbook: A World Community Cookbook
• Joetta Handrich Schlabach and Kristina Mast Burnett, Extending the Table: A World Community Cookbook
• Julee Rosso and Sheila Lukins, Silver Palate Cookbook 25th Anniversary Edition
• Mark Bittman, How To Cook Everything: Simple Recipes for Great Food
• Mark Bittman, The Best Recipes in the World
• Mary Beth Lind and Cathleen Hockman-wert, Simply In Season: A World Community Cookbook
• Moosewood Collective, Moosewood Restaurant Daily Special
• Jean Georges Vongerichten and Mark Bittman, Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
• Sally Fallon, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
• Sally Fallon  and Mary Enig, Eat Fat, Lose Fat: Lose Weight And Feel Great With The Delicious, Science-based Coconut Diet
• Sally Schneider and Maria Robledo, A New Way to Cook
• Sally Schneider, The Improvisational Cook
• Sandor Ellix Katz and Sally Fallon, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

East African

• Marcus Samuelsson, et al, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

Filipino

• Amy Besa and Romy Dorotan, Memories of Philippine Kitchens
• Gerry Gelle, Filipino Cuisine: Recipes From The Islands

Food Science

• Hervé This, Malcolm DeBevoise, Molecular Gastronomy: Exploring the Science of Flavor

French

• Anthony Bourdain, Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
• Fredy Girardet, The Cuisine of Fredy Girardet
• Jacques Pepin, Complete Techniques
• James Peterson, Essentials of Cooking
• Julia Child, Mastering The Art of French Cooking, Volume 1 and Volume 2
• Julia Child, The Way To Cook
• Prosper Montagne, Larousse Gastronomique
• Thomas Keller, Bouchon

Ice Cream

• Bruce Weinstein, The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
• Ben Cohen, Jerry Greenfield and Nancy Stevens, Ben & Jerry's Homemade Ice Cream & Dessert Book
• Mary Goodbody and Chuck Williams, Williams-Sonoma Collection: Ice Cream

Indian

• Camellia Panjabi, Great Curries of India
• Julie Sahni, Classic Indian Cooking
• Madjur Jaffrey, Indian Cooking
• Madjur Jaffrey, An Invitation to Indian Cooking
• Neelam Batra, 1,000 Indian Recipes
• Maya Kaimal, Savoring the Spice Coast of India: Fresh Flavors from Kerala

Italian

• Lidia Matticchio Bastianich, Lidia's Family Table
• Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Lidia's Italy

   

• Marcella Hazan, Essentials of Classic Italian Cooking
• Marcella Hazan, Marcella Cucina
• Mario Batali, Molto Italiano
• Phaidon Press, The Silver Spoon

Jewish

• Claudia Rosen, The Book of Jewish Food: An Odyssey from Samarkand to New York

Korean

• Young Sook Choi, Korean Cuisine
• Hisoo Shin Hepinstall, Growing Up in a Korean Kitchen: A Cookbook

Lebanese

• Linda Dalal Sawaya, Alice's Kitchen: Traditional Lebanese Cooking
• Anissa Helou, Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine

Mexican

• Diana Kennedy, The Essential Cuisines of Mexico
• Diana Kennedy, From My Mexican Kitchen: Techniques and Ingredients
• Diana Kennedy, My Mexico
• Rick Bayless and Deann Groen Bayless, Authentic Mexican: Regional Cooking from the Heart of Mexico
• Rick Bayless, Mexico One Plate At A Time
• Rick Bayless, Mexican Kitchen
• Susana Trilling, Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico
• Zarela Martinez, The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart
• Zarela Martinez, Zarela's Veracruz: Mexico's Simplest Cuisine

Middle East

• Claudia Rosen, The New Book of Middle Eastern Food

Miscellaneous

• Peter Menzel, Faith D'Aluisio, Hungry Planet: What the World Eats

Morocco

• Anissa Helou, Cafe Morocco
• Kitty Morse and Laurie Smith, Cooking at the Kasbah: Recipes from My Moroccan Kitchen
• Paula Wolfert, Couscous and Other Good Food from Morocco

Persian

• Najmieh Batmanglij, A Taste of Persia
• Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
• Margaret Shaida, The Legendary Cuisine of Persia
• Nesta Ramazani, Persian Cooking: A Table of Exotic Delights

Reference

•  Elizabeth Schneider, Vegetables from Amaranth to Zucchini

Thai

• Chat Mingkwan, The Best of Regional Thai Cuisine
• David Thompson and Earl Carter, Thai Food
• Panurat Poladitmontr, Thailand: The Beautiful Cookbook
• Vatcharin Bhumichitr, et al, Vatch's Thai Street Food
• Victor Sodsook, True Thai: The Modern Art of Thai Cooking

Vegetarian

• Chandra Padmanabhan, Dakshin: Vegetarian Cuisine from South India
• Chat Mingkwan, Buddha's Table: Thai Feasting Vegetarian Style
• Julie Sahni, Classic Indian Vegetarian and Grain Cooking
• Madhur Jaffrey, World Vegetarian
• Mollie Katzen, The New Moosewood Cookbook
• Najmieh Batmanglij, Silk Road Cooking: A Vegetarian Journey
• Rebecca Wood, The Splendid Grain: Robust, Inspired Recipes for Grains With Vegetables, Fish, Poultry, Meat, and Fruit

Vietnamese

•  Mai Pham, Pleasures of the Vietnamese Table

Sauce

• James Peterson, Sauces: Classical and Contemporary Sauce Making

Soup

• Barbara Kafka, Soup: A Way of Life
• James Peterson, Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups