Here’s a sampling of the books I find myself referencing most frequently in my kitchen.

Baking with Julia : Sift, Knead, Flute, Flour, and Savor
by Dorie Greenspan, Julia Child.  ISBN 9780688146573 / November 1996
Charcuterie : The Craft of Salting, Smoking, and Curing
by Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev, Thomas Keller. ISBN 9780393240054 / September 2013
Larousse Gastronomique : The World’s Greatest Culinary Encyclopedia
by Librairie Larousse, Joel Robuchon.  ISBN 9780307464910
Madhur Jaffrey Indian Cooking
by Madhur Jaffrey. ISBN 9780764156496 / September 2003
Michael Jackson’s Great Beers of Belgium
by Michael Jackson. ISBN 9780937381939 / December 2008
On Food and Cooking : The Science and Lore of the Kitchen
by Harold McGee, Patricia Dorfman, Justin Greene, Ann McGee. ISBN 9780684800011 / November 2004
Paella! : Spectacular Rice Dishes from Spain
by Penelope Casas. ISBN 9780805056235 / May 1999
Rick Bayless’s Mexican Kitchen : Capturing the Vibrant Flavors of a World-Class Cuisine
by Rick Bayless, Deann Groen Bayless, Jeanmarie Brownson. ISBN 9780684800066 / October 1996
Salumi : The Craft of Italian Dry Curing
by Michael Ruhlman, Brian Polcyn, Alan Witschonke. ISBN 9780393068597 / August 2012
Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America’s Greatest Cooks
by Adam Roberts.  ISBN 9781579654399 / November 2012
The Pasta Bible
by Christian Teubner, Silvio Rizzi, Tan Lee Leng. ISBN-13: 9781552854334 / October 2002
The Village Baker
by Joseph Ortiz. ISBN 9781580089562 / June 2008
Under Pressure : Cooking Sous Vide
by Thomas Keller, Harold McGee. ISBN 9781579653514 / November 2008
Washington Post Cookbook
by Bonnie S. Benwick, Phyllis Richman. ISBN 9780982324288 / April 2013
Yucatan: Recipes from a Culinary Expedition
by David Sterling.  ISBN 9780292735811 / March 2014