While reorganizing things, a TOD occured to me:
What books and such do you find yourself returning to again and again, as reference material?
These don't necessarily have to be non-fiction books!
For myself, with that cookbook collection of mine, there are a few I keep coming back to over and over:
James Beard's American Cookery
Mastering the Art of French Cooking, by Julia Child, Luisette Bertholle, and Simone Beck
Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker
The Fanny Farmer Cookbook, by Marion Cunningham
The Lee Bros. Southern Cookbook, by Matt and Ted Lee
Anthony Bourdain's Les Halles Cookbook
and Culinary Artistry, by Andrew Dornenburg and Karen Page. (This last is more a book of lists, giving what ingredients pair well with each other, what ingredients are often found in certain cuisines, that sort of thing - quite valuable whenever I'm trying to "invent" a dish.)