they linger in the back of my head. I rarely, if ever follow a recipe exactly. Unless of course there is an obviously compelling reason to do so...like baking or manslaughter charges. I don't use cookbooks for that. I learn, get inspired, ponder, investigate further, and generally mull the good ones over for an extended period. Over time, all this information gets nestled into your subconscious and your skills continually improve out of seemingly nowhere. If I need immediate nuts and bolts information I turn to my Ipad not cookbooks so much. Favorites for vastly disparate reasons: The Encyclopedia of Cajun and Creole Cuisine by John Folse Salted by Bitterman Sauces by Peterson The cooking of SW France by Wolfert Knife Skills by Hertzmann Charcuterie of course Au Pied De Cochon by Picard Joe Beef by McMillan&Erickson Momofuku by Chang The Complete book of home preserving All Books Keller The multitude of random books that are specific to places I've traveled to and enjoyed around the world. i relive the experience every time I look them over. Craziest book in the collection: My 1987 edition of The Congressional Club Cook Book. The recipes contained within are submitted mainly by the Wives of various congressman. A more appropriate title would be "A Catalog of Horrors" A more complete collection requiring name brand processed food ingredients you will not find. Heralding from the Great State of Colorado: At this point in my life I don't buy cookbooks unless they credibly promise a