Here are some books I've never cooked from:
I have both Dunlops, all three Grace Youngs, and The Key to Chinese Cooking, do I also need?
An Encyclopedia of Chinese Food and Cooking by et al and Wonona W. Chang
Jim Lee's Chinese Cookbook. by Jim Lee
Ginger: East To West (Revised) by Bruce Cost
I picked up these used. Anyone heard of them?
The Food of Greece by Vilma L. Chantiles
Soups and Stews the World Over by Louise Driggs
Williams Sonoma New Orleans
Williams Sonoma San Francisco
Is this one any good?
Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition
Or this one?
Farmer John's Cookbook: The Real Dirt on Vegetables