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I'm loving Mark Bittman's How to Cook Everything, lately. It's a great big compendium that features fresh salsa, mozzarella, fresh chutney and curry mixtures – you know, all the classics of American cooking :)

Almost everything we've tried has been worth making again, and the one recipe I didn't like, my husband loved.

I use the New York Times Cookbook more than any other. I do enjoying referencing James Beard's American Cookery every now and then.

A toss between Larousse Gastronomique and Escoffier’s Le Guide Culinaire.

OMG! As soon as I started cooking -and reading- from Essentials of Classic Italian Cooking, I bought a copy for every member of my family and my friends who cooked.
is amazing!
And I love her teaching and descriptions.

I have a million cookbooks. (and I NEVER exaggerate). In my pantry, I have 3. Marcella, Joy of Cooking and The Chef's Companion.

My first ever cooking experiences (nearly burning my parents' apartment down to the ground) came when I was about seven years old, while they were out at the theater, with my old friend the Joy of Cooking. I was hooked ever since despite being formally forbidden from going near the stove afterward, as if it wasn't already explicit that I shouldn't be using the gas range all alone anyway... Of course, I broke the rule every single time I could get away with it. She got me started and will always be number one in my heart and memory as a cook.

Of course, I do have to say the first cookbook I gave to my daughter was not Marcella. It was The Joy of Cooking. All the knowledge you need to learn and build on.

I'd choose Julia's Kitchen Wisdom - it's not so much the recipes, but it gives the principles of cooking and how ingredients react with one another. It describes methods by giving basic recipes for stocks and sauces as well as handling various grains, meats and vegetables. From there, the novice or experienced cook can adapt one's own ideas and choose compatible ingredients to create good meals and baked goods. . With that tiny 127 page book, it's possible to achieve some degree of competentcy by acquiring a mastery of the rudiments of cooking and baking..

The 1947 Woman's Home Companion Cook Book (two words), which has been my go-to book all my life anyway. Our family has three copies.

CIA pro chef 8th edition....

Julia's The Way to Cook.

Craig Claibourne's "Southern Cooking."

I second Bittman's How to Cook Everything. We gave the latest edition as Christmas gifts to several family members.

Nothing fancy, but I'd have to go for "From Amish and Mennonite Kitchens" by Phillis Pellman Good and Rachel Thomas Pellman. It was a staple in our house when I was growing up and had to buy my own copy once I got my own place. :-)

Seconding The New Best Recipe

Hands down The Romagnolis' Table. Mine is so old and falling apart and DH asks about twice a year "When are you gonna get rid of that nasty thing!" NEVER!! Getting a new one just wouldn't be the same.

From a newbie, much thanks to the recommendations. Although that wasn't the purpose of the thread, I'm probably buying the most mentioned ones on this thread :)

I'm surprised that The Fannie Farmer Cookbook isn't on this list yet. I grew up on it and have given it as a gift before. I think I love the pages that show where each cut of meat comes from and how to substitute som ingredients. I recently made crepes from it (like, Monday night) and one of my friends called me today telling me that he was angry at me--he could STILL taste the crepes (angry in a funny way, as in, now he can't stop wanting them). So Fannie is my girl. =)

The Joy Of Cooking (The version before the most recent.) It was my first-ever cookbook and if being forced to choose only one, it would be my pick.

I know there's a love affair going on with Bittman but frankly, I could never figure out why. I had HTCE and hated it.