Library

Cookbooks 

Harvest to Heat by Daryl Estrine and Kelly Kochendorfer

Vegetarian Cooking for Everyone by Deborah Madison

The Splendid Table by Lynne Rossetto Kasper

World of the East: Vegetarian Cooking by Madhur Jaffrey

Momofuku by David Chang

Sunday Suppers at Luques by Suzzane Goin

The New Book of Middle Eastern Food by Claudia Roden

Maida Heaters Book of Great Desserts by Maida Heater

The Taste of Country Cooking by Edna Lewis

Moosewood Restaurant: Cooking for Health by The Moosewood Collective

Moosewood Restaurant Cooks at Home by The Moosewood Collective

The Sweeter Side of Amy's Bread by Amy Scherber and Toy Kim Dupree

Mark Bittman's Kitchen Express by Mark Bittman

A Platter of Figs and Other Recipes by David Tanis

Heart of The Artichoke by David Tanis

The Frog/Commissary Cookbook by Steven Poses, Anne Clark and Becky Roller

Chez Panisse Vegetables by Alice Waters

In the Green KItchen with Alice Waters

Recipes from the Regional Cooks of Mexico by Diana Kennedy

The Barefoot Contessa: Back to Basics by Ina Garten

Tangy, Tart, Hot and Sweet by Padma Lakshmi

Refined American Cuisine by Patrick O'Connell

Cook With Jamie by Jamie Oliver

The Naked Chef Takes Off by Jamie Oliver

The Blue Chair Jam Cookbook by Rachel Saunders

The Joy of Cooking

How to Bake by Nick Malgieri

Parisian Home Cooking by Michael Roberts

Boulangerie by Paul Rambali

Short Cut Vegan by Lorna Sass

American Wholefoods Cuisine by Niki and David Goldbeck

Farm Journal's Homemade Breads edited by Alice Joy Miller

The Essential New York TImes Cookbook edited by Amanda Hessler

Books

The Omnivore's Dilema by Michael Pollan

In Defense of Food By Michael Pollan

Kitchen Confidential by Anthony Bourdain

A Cooks Tour by Anthony Bourdain

Home Cooking by Laurie Colwin

More Home Cooking by Laurie Colwin

Alice Waters and Chez Panisse by Thomas McNamee

M.F.K. Fisher Among the Pots and Pans by Joan Reardon

The Art of Eating by M.F.K. Fisher

Food Matters by Mark Bittman

Animal, Vegetable, Miracle by Barbara Kingsolver

A Homemade Life by Molly Wizenberg

Real Food by Nina Planck

Clean by Alejandro Junger, MD

Eating Animals by Jonathan Safran Foer

Sharks Fin and Sichuan Pepper by Fuchsia Dunlop

An Edible History of Humanity by Tom Standage

Edible: A Celebration of Local Foods by Tracey Ryder and Carole Topalian

Garlic and Sapphires by Ruth Reichl

*note: click on author for link