On good reads

Artusi, P: Science in the Kitchen and the Art of Eating Well Blumenthal, H: Further Adventures in Search of Perfection Bull, S: Classic Bull: An Accidental Restaurateur's Cookbook Chelminski, R: The Perfectionist: Life and Death in Haute Cuisine Clark, S & S: The Moro Cookbook Clarke, S: Sally Clarke's Book Clee, N: Don't Sweat the Aubergine Cohen, B: Ben and Jerry's Homemade Ice Cream Book Constantia Uitsig: Constantia Uitsig: The Cookbook Copeland, M: The Varied Kitchens of India David, E: English Bread and Yeast Cookery David, E: French Provincial Cooking Dunlop, F: The Revolutionary Chinese Cookbook Escoffier, A: The Escoffier Cookbook Escoffier, A: The Complete Guide to the Art of Modern Cooking Everitt-Matthias, D: Essence: Recipes from Le Champignon Sauvage Fearnley-Whittingstall, H: The River Cottage Meat Book Fort, M: Eating Up Italy: Voyages on a Vespa Goldstein, J: Cucina Ebraica: Flavours of the Italian Jewish Kitchen Greenspoon, LJ (ed): Food and Judaism Grigson, J: Charcuterie and French Pork Cookery Grigson, J: Vegetable Book Henderson, F & Gellatly, JP: Beyond Nose to Tail: A Kind of British Cooking: Part II Hopkinson, S: Roast Chicken and Other Stories Hopkinson, S: Second Helpings of Roast Chicken Jackson, CJ: Leith's Seasonal Bible Jeremy, C: Green and Black's Chocolate Recipes: Unwrapped - From the Cacao Pod to Muffins, Mousses and Moles Keller, T: Bouchon Keller, T: The French Laundry Cookbook Ruhlman, M & Polcyn, B: Charcuterie: The Craft of Salting, Smoking and Curing Ruhlman, M: The Soul of a Chef: The Journey Toward Perfection Ruhlman, M: The Reach of a Chef: Beyond the Kitchen