Top 100 kookboeken

1 – Le Guide Culinaire:  A Guide to Modern Cookery by Auguste Escoffier

2 – French Provincial Cooking by Elizabeth David

3 – Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

4 – La bonne cuisine de Madame E. Saint-Ange by Evelyn Saint-Ange

5 – Time Life ‘The Good Cook’ Series with Richard Olney (editor)

6 – Modernist Cuisine by Nathan Myhrvold

7 – Thai Food by David Thompson

8 – Modern Cookery for private families by Eliza Acton

9 – Simple French Food by Richard Olney

10 – The Zuni Café Cookbook by Judy Rodgers

11 – Cooking by Hand by Paul Bertolli

12 – Middle Eastern Cookery by Arto der Haroutunian

13 – The Classic Italian Cookbook by Marcella Hazan

14 – Japanese Cooking: A Simple Art by Shizuo Tsuji

15 – The Cook’s Companion by Stephanie Alexander

16 – Land of Plenty:  A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop

17 – Cuisine Minceur by Michel Guérard

18 – Revolutionary Chinese Cookbook by Fuchsia Dunlop

19 – The Art of Simple Food by Alice Waters

20 – Good Things By Jane Grigson

21 – The Book of Jewish Food by Claudia Roden

22 – Mastering the Art of French Cooking by Julia Child

23 – The New York Times Cook Book by Craig Claiborne

24 – Ad Hoc at Home by Thomas Keller

25 – La Cuisine du Comté de Nice by Jacques Médecin

26 – The Glorious Foods of Greece by Diane Kochilas

27 – Catalan Cuisine by Colman Andrews

28 – Mrs Beeton’s Book of Household Management by Isabella Beeton

29 – The Boston Cooking-School Cookbook by Fannie Farmer

30 – Roast Chicken and other stories by Simon Hopkinson

31 – Larousse Gastronomique

32 – Flavors of the Riviera by Colman Andrews

33 – European Peasant Cookery by Elisabeth Luard

34 – The Essential Cuisines of Mexico by Diana Kennedy

35 – The Legendary Cuisine of Persia by Margaret Shaida

36 – The Cookery Book of Lady Clark of Tillypronie by Charlotte Clark

37 – South East Asian Food by Rosemary Brissenden

38 – Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin

39 – Indonesian Regional Cooking by Sri Owen

40 – The Whole Beast:  Nose to Tail Eating by Fergus Henderson

41 – El Bulli 1998 – 2002 by Ferran Adria

42 – American Cookery by James Beard

43 – The Picayune Creole Cook Book

44 – The Slow Mediterranean Kitchen by Paula Wolfert

45 – Moosewood Cookbook by Mollie Katzen

46 – River Café Italian Kitchen by Gray and Rogers

47 – Salt to Taste by Marco Canora

48 – The Book of Armenian Cooking by Sonia Uvezian

49 – Miss Parloa’s New Cookbook by Maria Parloa

50 – Traditional Recipes of the Provinces of France by Curnonsky

51 – Delights from the Garden of Eden by Nawal Nasrallah

52 – Joy of Cooking by Irma S. Rombauer

53 – Bouchon by Thomas Keller

54 – The French Laundry Cookbook by Thomas Keller

55 – The Provence Cookbook by Patricia Wells

56 – Desserts by Pierre Hermé by Dorrie Greenspan and Pierre Hermé

57 – Tetsuya by Tetsuya Wakuda

58 – Classic Techniques of Italian Cooking by Giuliano Bugialli

59 – Mediterranean Cookery by Claudia Roden

60 – Authentic Vietnamese Cooking by Corinne Trang

61 – Chinese Cuisine by Huang Su Huei

62 – L’Art Culinaire Moderne by Henri-Paul Pellaprat

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