It's no secret that having a good selection of cookbooks on hand will greatly broaden your meal repertoire. But with so many available today, how do you know which ones are worth investing in? Below are a few books that any cook must have within arm's reach.

How To Cook Everything by Mark Bittman
Popular food writer Bittman is one of the best recipe developers alive today, and his cookbooks are easily readable and simple to follow. His massive collection covers the wide world of Western cooking with panache, and almost every recipe has a number of variations that allow you to spread your wings and make it your own.

The Silver Palate Cookbook by Sheila Lukins and Julie Rosso
This book is a classic, and was a must-have in all kitchens in the 1990s. And, luckily, it’s aged beautifully. The team of Lukins and Rosso present impressive, innovative dishes that draw from many different cultures, and all their directions are both clear and concise.

Complete Techniques by Jacques Pepin
This master of French food lays out the most vital skills a chef can acquire in this magnificently illustrated book. Although the recipes in this work are not the main selling point, they are still quite good. More importantly, this cookbook will help you learn how to handle yourself like a chef in your kitchen.

Martha Stewart’s Baking Handbook by Martha Stewart
Baking can confuse even the best of chefs, as it asks you to be both a cook and a chemist. In Martha's encyclopedic volume, she presents a vast assortment of breads and sweets in intense detail (true to Martha Stewart form).