CinnamonGirl 's recent revelations about her cookbook obsession got me thinking about my own cookbook issues. I have a lot of them. People know I love to cook and when they can't think of anything else to get me for my birthday or Christmas, I often receive a cookbook (or kitchen equipment). I'm not complaining. I've also read a lot of them, as one of my favorite things to do, especially when I have time in the summer, is to check out cookbooks from the public library and read them. That said, cookbooks can be expensive, and it's nice to know ahead of time whether a cookbook is in fact useful or not. Additionally, cookbooks range widely in the skills required to follow and complete a recipe. For example, I wouldn't recommend Michael Ruhlman's Ratio to an absolute beginner, nor would I recommend Mark Bittman's How to Cook Everything: The Basics to an advanced cook, as they might find it too simplistic (on the other hand, it is very informative). In this thread, please share your cookbook favorites. If you've cooked anything from the book, share that too. Think of this as a space to not only review the book, but to review the recipes and reflect on whether or not the recipe worked, why it did or didn't work, and what you would do to change it. One of my favorite cookbooks of all time is Mark Bittman's How to Cook Everything Vegetarian. It's a compendium of wonderful vegetarian recipes. What I love, love, love about this book is that I can buy weird stuff down at the farmer's market that I've never seen before (sunchokes, anyone?) and know that Bittman has a recipe or method delineated in the book on how to cook it. The book is organized by food type--vegetables, fruits, grains, beans, etc. I find this organizational structure makes it easy to find what I'm looking for. I like that Bittman really strives to include easy fast recipes alongside more complicated ones. The other aspect I enjoy about this cookbook is that it includes basic preparations for everything. For example, if you've ever wanted to know how to cook beans from scratch, there's a page on that. Want to know how to cook teff? There's a whole chart on how to cook different grains. Another thing I like about the book is that it includes menus for different events and themes. I've cooked several of the meals Bittman outlines in these menus, and they're all very good. It's definitely one of my go-to cookbooks. I would say this book would suit beginning cooks on up to advanced cooks, as there are a variety of recipes, and Bittman shares a number of modifications that can be made to take the recipe to the next level. I'll be back later with a review of Shirley Corriher's CookWise.