In this thread, let's all recommend cookbooks.

I picked up one a few weeks ago, and it really made my life simpler. No more did I have to search online for stuff that sounded good. It's called Great Food Fast (http://www.amazon.com/Everyday-Food-Great-Fast/dp/0307354164/ref=sr_1_14?ie=UTF8&s=books&qid=1229104203&sr=1-14)

It's got 250 recipes, stuff from all around the world, all types of meals, and there are pictures for everything so you can easily decide if you want to try something. It's also got a small section with useful basics, like how to make pesto sauce, basic tomato sauce, basic salad dressing, how to cook rices "perfectly", and so forth. It doesn't overwhelm you with ingredients, nor does it oversimplify things, and although some recipes are slightly more difficult than others, there isn't anything too complicated. Highly recommended.

Betty Crocker Cookbook: Everything You Need to Know to Cook Today. (http://www.amazon.com/Betty-Crocker-Cookbook-Everything-Today/dp/0764568779/ref=pd_bbs_2?ie=UTF8&s=books&qid=1229105303&sr=8-2)

There's a tremendous wealth of knowlege in that book. It discusses methods of preparation, choosing ingredients, cookware, pretty much anything that you'll need to get yourself started. Anyone who asks me for advice as to their first cookbook usually gets a copy from me as a gift, since it's a great jumping off point. They're in the tenth edition, and I'm yet to find as comprehensive and worth the perfectly reasonable price.

Giorgio Locatelli - Made in Italy
Synopsis
In this exquisitely designed and photographed volume, Britain's favourite Italian chef brings forth the work of a lifetime: combining old Locatelli family stories and recipes with the contemporary must-have dishes from his celebrated London restaurants. 'I am an Italian chef who has cooked in Paris and come of age in London,' says Giorgio Locatelli. 'Innovative, imaginative food is what people expect from me, but everything I do has its roots in classical, regional Italian cooking.' This is the book that fans of Locatelli have been waiting for ever since he first made his name at Zafferano. The recent opening of Locanda Locatelli, widely regarded as one of the most exciting restaurants in London, has fuelled interest in this master chef. Locatelli lights up Locanda with his big, welcoming personality, seamlessly marrying style with an all-Italian mission simply to bring people together at the table to share food, relax and enjoy good company and conversation. In the same way, his delight in food shines through on every page of this exciting new book.Whether he is reminiscing about the dishes of his native Lombardy, suggesting a starter combining the simplest and freshest ingredients, or explaining how to make the ultimate risotto, Locatelli transports the reader into his own kitchen to savour the real tastes of Italy.Full of the insight and historical detail you might expect from a food writer, combined with the hands-on expertise of a top chef, peppered with evocative stories, and funny and often outspoken observations on the state of food today, this is the contemporary Italian food bible, from the acknowledged master of modern Italian cooking.

About the Author
Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron.

Nigel Slater - The Kitchen Diaries
Product Description
Following the success of 'Real Food' and 'Appetite', this is the tenth book from Nigel Slater, the award-winning food writer and author of the bestselling autobiography, 'Toast'. 'The food in 'The Kitchen Diaries' is simply what I eat at home. The stuff I make for myself, for friends and family, for visitors and for parties, for Sunday lunch and for snacks. These are meals I make when I stop work, or when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I'm feeling energetic, lazy, hungry or late. It is what I eat when I'm not phoning out for pizza or going for a curry. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.' 'Much of it is what you might call fast food, because I still believe that life is too short to spend all day at the stove, but some of it is unapologetically long, slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.' 'Fast food, slow food, big eats, little eats, quick pasta suppers, family roasts and even Christmas lunch. It is simply my stuff, what I cook and eat, every day. Nigel's food -- for you.'

About the Author
Nigel Slater is the author of a collection of bestselling books, including the classics 'Real Fast Food' and 'Real Cooking', and the award-winning 'Appetite'. He has written a much-loved column for 'The Observer' for over a decade. His autobiography, 'Toast - the story of a boy's hunger', won six major awards, including the British Biography of the Year, the Glenfiddich Award and the Andre Simon Memorial Award. 'The Kitchen Diaries' won the Design and Production Award at the 2006 British Book Trade Awards.

Marco Pierre White's Great British Feast - Marco Pierre White
Product Description
From Venison Pie, made from deer shot by Marco himself, through to Croustade of Quails Egg Maintenon; from Yew Tree Fish and Chips to Souffle of Raspberries, the food at Marco Pierre White's Berkshire pub, the Yew Tree, blends traditional pub fare with the very best of modern English cooking. The approach that has been so successful there inspires this wonderful book. In this fascinating but accessible book from one of the world's greatest chefs, Marco Pierre White shows how to find and catch the best food, from mushrooms to salmon, and then what to do with those ingredients to make truly stunning food without spending hours preparing it. Throughout, there are inspirational tips on how to get the best results, beautiful photographs of the recipes and a real insight into the natural goodness of food brought in from the wild. Accompanying the series on ITV, this is sure to be one of the most popular cookery books of the year.

About the Author
Marco Pierre White was born in Leeds in 1961. After learning his trade at the Box Tree in Ilkley, Le Gavroche, Tante Claire and Le Manoir, he opened his first restaurant, Harveys, in 1987. He went on to open several more restaurants before becoming the first British chef to win three Michelin stars at Hyde Park Hotel. More honours followed before, at 38, he retired from the kitchen and began to build a career as a hugely successful businessman.

I have to echo The Kitchen Diaries; it's simply excellent.

I'll also point out Cook with Jamie for it's accessibility; anybody can pick it up and just go. I've used it as a crutch to help guide people in the basics of cooking things that they never considered within their ability.

The Art of Simple Food is an amazing book that's completely worth adding to your cooking repertoire. It holds worthwhile advice, an excellent attitude, and some delicious foods.

I made my own :)

I compiled about 200 recipes that my family uses frequently (going back 3 generations), added some family photos of everyone cooking (we had an impressive number of photos of everyone cooking, going back to the sixties) and then got it full colour printed and bound (hardcover, looks very professional - did it through lulu.com).

I'm considering getting it published... but for now we have 4 copies in my family (one for me, one for my sister, one for my mum and one spare).

It's great, I go there for inspiration when I've been cooking the same thing over and over.

Other than that - I don't use cookbooks that much since the internet became more useful. foodnetwork.com and allrecipes are great.

I do keep going back to 'My First Baking Book'. It was a birthday present when I was 5. It's a kids' cook book, but the recipes are really good! Best brownies ever, I always get asked to bring them to things.

Madhur Jeffrey's Indian Cooking (http://www.amazon.com/Madhur-Jaffreys-Indian-Cooking-Jaffrey/dp/0812065484): An excellent introduction to Indian cuisine, something which I'm just now getting into, and highly rated by other purchasers on Amazon.com, if you put stock into what folks say there.

The New Irish Table (http://www.amazon.com/New-Irish-Table-Contemporary-Recipes/dp/0811833879): Written by Margaret Johnson whom if I remember correctly has authored several books on the subject of Irish cuisine, all of which have been highly rated. Best recipe I've yet tried is "Haddock in Cider."

Culinaria: European Specialities (http://www.amazon.com/Culinaria-European-Specialties-Joachim-Romer/dp/3895082341): More of a coffee table style book considering its size, weight, and beautiful photographs, but I still keep it in my kitchen. Photographs, history, and how-to-cook guide of cuisine from 15 nations of Europe. Highly recommended. My favorite book involving digestibles.

The Good Housekeeping Illustrated Cookbook (http://www.amazon.com/Good-Housekeeping-Illustrated-Cookbook/dp/068808074X): Published in dozens of editions over the past thirty or so years, this book contains hundreds if not thousands of cooking illustrations, instructions, recipes, etc. The absolute best cookbook for the beginner, taking one through all the basics and beyond. Can't recommend enough. I got mine for $1 at the thrift store.

I've been intent on picking up Alton Brown's books (which can be seen here (http://www.altonbrown.com/adventure/books.html)) as well as several others, such as:

The Best of Mennonite Fellowship Meals
The Wooden Spoon Cookbook

etc.

I'd also like to find some good vegetarian cookbooks to reduce my consumption of meat (because {a} my cholesterol is high and {b} lamb costs $4.00 per pound) so anyone who can recommend such, please do.

Hey Euda, if you haven't had the pleasure of Giorgio Locatelli's Made in Italy, I heartily recommend it, it is beautiful.
Madhur Jaffrey's books are great, so much wonderful information about the Indian style of cooking and use of spices. She's done a few good vegetarian cookbooks too.

One I had forgotten about but is fairly well known: Larousse Gastronomique by Prosper Montagne; a big book, an encyclopaedia of French cookery widely regarded as one of the most important cookery books there is and well worth investing in for good food lovers.

Irish cuisine

nice oxymoron :)

Any incarnation of The Joy of Cooking. While lots of the recipes are strait from the 30s, it has all the answers for everything. Need to know how to properly measure a cup of flour, or butcher a side of beef/pork/lamb/maybe more,it's in there(A little exaggeration, but it has information on all the cuts, and illustrations etc.). It's the most comprehensive cookbook I've seen,so it's a good book to start a collection.

Also the beer marinade is an awesome starting point for the greatest roast ever.

Any incarnation of The Joy of Cooking.

Bingo.

^ I'm gonna have to pick up The Joy of Cooking. 75th anniversary going on Amazon.com for $21.00 new, 1,152 pages, and 135 five star reviews as compared to maybe 20 dissenters. Sounds great!

Industrial Amphetamine Synthesis:

http://www2.evilshare.com/cc137b40-1b4a-102c-aacf-0007e90cfb90

Delish!

The muffin book, by mrs. muffinscrumptious

purely because i have this inkling it contains muffins

mmmmmm yum

remember to check the date, although i have used my mid-50's cookbooks more than once...