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This cookbook is one of the best-sellers of all time for good reason. It's been a staple in American kitchens since the 1930s and is a fundamental resource for any American cook.
Why Martha Likes It: The 1964 edition of this cookbook is Martha's favorite because it still has canning, preserving, and pickling sections.
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In this comprehensive volume Julia Child consults with experts for techniques and recipes for breads, morning pastries, cakes, cookies, pies and savory pastries. (When it comes to wedding cakes, the expert she calls on is Martha.)
Why Martha Likes It: "It's a classic from the best."
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For over 50 years this has been the book to learn about French cooking from. The recipes are authentic and can be daunting (though not for Martha!). For all of us it's a magnificent work of reference.
Why Martha Likes It: She respects the work of her friend Julia.
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The family behind New York's famed Le Cirque restaurant shares Tuscan recipes passed down from generation to generation—as collected and told by matriarch Egi Maccioni.
Why Martha Likes It: "Ricotta cake, homemade pasta, and other classic recipes."
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Less well-known than Martha's other favorites, this book has excellent stock and stew recipes, plus dessert and salad recipes. And the tips on how to save food, fuel, and effort are classic.
Why Martha Likes It: This cookbook was the inspiration for Martha's "One Pot" cookbook.