A very good, creative book full of small, Asian-inspired 'tapas' dishes.  Great for planning parties, or personal snacks.

This guide is a giant cross reference of almost every ingredient on earth, and tells what else it goes with, and how strong that relationship is.  Even a robot with no taste can cook with this book.

Another favorite, the album is a homage to Martin Picard's famous Canadian restaurant, Au Ped de Cochon.  While the recipes aren't for everyone, the story and graphics are.

As of now, the best guide to charcuterie.  A must for anyone into the art of 'cooked flesh.'

This book describes in detail all cooking jargon.  A great reference for anyone who wants to know what chefs are talking about.

It's a good novel of Ruhulman's adventures at the CIA.  Don't expect a bunch of recipes.

A good bridge into Scandinavian cooking, however the dishes may not appeal to everyone.  I'm still a fan.

I don't like country music, but I love this book.  All of the food is delicious and approachable.

Remember when Chef Tsai made sweet potato risotto on The Next Iron Chef?  The recipe is here among other restaurant hits.

Prefer Blue Ginger.

I like everything that I've made in this book.  Another good one for party ideas.

Nice homage to the restaurant, but not the best for the reasonable home cook.

Pass.

I love this book, but Ruhlman says it best, and most passionately.

Had Something to Say - Cooking from michael ruhlman on Vimeo.

The best guide to pickling.  Has a lot of great surprises like 'freezer pickles.'