back to time and time again, for a recipe, technique or inspiration. My top five include: Baking with Julia by Juila Child, Ratio (still my favorite book of yours), Tyler Florence's Real Kitchen, Dungess Crabs & Blackberry Cobblers by James Hibler (no pictures in this one), and The Moosewood Cookbook by Mollie Katzen which I picked up in a second hand store. Each of these taught me something new about food or technique and they are all stained, tattered with many notes in the margins. I am not much of a recipe follower but each "showed" me a better way to do something. On the complete opposite end of the spectrum, I self-published a cookbook with my office staff to give as gifts to my clients (not an inexpensive proposition) and they were a huge success both in the appreciation from our clients and the satisfaction of creating a unique and personal gift. Let me preface my response by stating that I'm assuming that the so, so, so many people that ask Michael Ruhlman about cookbook advice are not accomplished, professional chefs and icons in the culinary world, but rather your (maybe above) average weekend/weekday warriors that have the ability to put together a meal that people enjoy. These are the kinds of people that cook for their friends, have a 'signature' dish or three, and consider cooking a hobby. An infatuation even. These are the kind of people that don't have the ability, or desire, to hack it in