I've stared to winnow our collection by setting aside 50 books we haven't opened in a long while, or ones that are the least useful now and probably forever. Before donating them to our public library system or local community college's culinary program, I thought I'd see if any eG'ers would be interested in any (or all) of them. All I'd ask is that you pay the shipping cost (media mail rate to the U.S.) plus add a little something for us -- whatever you think is fair. Of course I'd prefer multiple books per address, so go for it! To avoid lots of trips to the P.O. (that's Post Office, not Parole Officer), I'll wait a week or two in order to hear from everyone who's interested. If you are, or if you have any questions, please reply via private message.
Here's a list, alphabetized by title. If the inspiration strikes, I'll add some more.
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A Return to Cooking, Eric Ripert and Michael Ruhlman
Alfredo Viazzi’s Italian Cooking
Anthony Bourdain's Les Halles Cookbook
Bobby Flay's Bold American Food
Chef, Interrupted, Melissa Clark
Chez Panisse Cooking, Paul Bertoli with Alice Waters
Chez Panisse Vegetables, Alice Waters
Classical Southern Cooking, Damon Lee Fowler
Cooking the Nouvelle Cuisine in America, Michele Urvater and David Liederman
Country Inns and Back Roads Cookbook, Linda Glick Conway
Dinner at the Authentic Café, Roger Hayot
Every Night Italian, Giuliano Hazan
Field of Greens, Annie Somerville
French Chefs Cooking, Michael Buller
Italian Family Cooking, Edward Giobbi
Italian Slow and Savory, Joyce Goldstein
Jose Pizarro's Spanish Flavors
Kitchen Suppers, Alison Becker Hurt
La Mia Cucina Toscana, Pino Luongo
Living Vegetarian Cookbook, Paul Gayler
Matthew Kenney's Mediterranean Cooking
Mediterranean Cookery, Claudia Roden
Northern Italian Cooking, Francesco Ghedini
Off the Eaten Path, Bob Blumer
Patrick O'Connell's Refined American Cuisine
Quick and Easy Recipes from The New York Times, Mark Bittman
Secrets of a Jewish Baker, George Greenstein
Slow and Difficult Soups
Spain and the World Table, The Culinary Institute of America
Sweet Gratitude, Judith Sutton
Techniques of Healthy Cooking, 2nd ed., The Culinary Institute of America
The Arabian Delights Cookbook, Anne Marie Weiss-Armush
The Art of Living According to Joe Beef, Frederic Marin et al.
The Babbo Cookbook, Mario Batali
The Best Recipes in the World, Mark Bittman
The Complete Soy Cookbook, Paulette Mitchell
The Dessert Bible, Christopher Kimball
The Fearless Chef, Andy Husbands and Joe Yonan
The French Laundry Cookbook, Thomas Keller
The Indian Vegetarian, Neelam Batra
The Italian Cooking Encyclopedia, Carla Capalbo et al.
The Jewish-American Kitchen, Raymond Sokolov
The Jewish Holiday Baker, Joan Nathan
The Kitchen Sessions, Charlie Trotter
The New York Times Passover Cookbook, Linda Amster, ed.
The Paris Cookbook, Patricia Wells
The Splendid Table's How to Eat Weekends, Lynne Rossetto Kasper
Treme, Lolis Eric Elie
Urban Italian, Andrew Carmellini and Gwen Hyman
Vegetarian Times Complete Cookbook
Workin' More Kitchen Sessions, Charlie Trotter
