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• The Brilliant Bean: Sophisticated Recipes for the World's Healthiest Food by Sally Stone
• Classic Indian Cooking by Julie Sahni
• The Good Food of Szechwan: Down-to-Earth Chinese Cooking by Robert A. Delfs
• The Frugal Gourmet by Jeff Smith
• The Gourmet Cookbook Volumes I and II by Ruth Reichl
• Classic Indian Vegetarian and Grain Cooking by Julie Sahni
• The Cake Bible by Rose Levy Beranbaum
• Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Annie Somerville
• Vegetarian: The Greatest Ever Vegetarian Cookbook by Nicola Graimes
• Joy of Cooking [1951-1974] by Irma S. Rombauer
• China The Beautiful Cookbook: Authentic Recipes from the Culinary Authorities of Beijing, Shanghai, Guangdong and Sichuan by Kevin Sinclair
• Cook's Freestyle Cuisine/a Fresh Approach to Everyday Meals and Entertaining Using Interchangeable Courses by Judith Hill
• CAFE CUISINE PA by Linda Glick Conway
• Farm Journal's Best-Ever Vegetable Recipes: A Fresh Approach to Main Dishes, Appetizers, and Snacks, Soups, Salads, and by Alice Joy Miller
• Made in Marseille: Food and Flavors from France's Mediterranean Seaport by Daniel Young
• The Indonesian Kitchen (Indonesian Kitchen 309 Ppr) by Marks Copeland
• The Encyclopedia of Chinese Cooking by Kenneth H. C. Lo
• The Classic Vegetable Cookbook by Ruth Spear
• Great Dishes of the World by Robert Carrier
• Squash: A Country Garden Cookbook by Regina Schrambling

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