I'm trying to build up my cookbook library.  Any Suggestions? By the way, I hear that the Voltaggio Brothers cookbook will be out later this year.  

I've recently strayed away from "cookbooks" because there are just too many! I can never choose. I love just thumbing through The Flavor Bible (same authors who wrote Culinary Artistry). The Flavor Bible won the James Beard Award in the Reference category.

Sauces By James Peterson is quite good,

alan ducasse grand livre de cuisine superb

heston blumethal the fat duck cookbook

nobu now

 

I randomly brought Simply Mediterranean by Byron Ayanoglu and Algis Kemezys off a clearance rack and have used it more than almost any other book in my collection. The recipes are fairly easy and delicious. It looks like it's out of print, but Amazon has used copies available.

I also still love the various Farmhouse cookbooks by Susan Herrmann Loomis. I refer to the French and Italian versions often enough that they live on my kitchen counter rather in my bookcase. Ditto Gourmet's 5 Ingredient which is my husband's go-to book. That book has the best (easy) version of quiche lorraine. I've modified all my quiche recipes using its custard base.

Less a cookbook than an ecyclopedia, Brilliant Food Tips and Cooking Tricks by David Joachim also lives on my counter. 

And I live and die by the website Smitten Kitchen. I can't wait for her cookbook. Every one of her recipes works me and leads me in new directions.