Paula Wolfert's, to begin with. I think she's an extraordinary cook. There are two of her books that I prefer above the others, and one of these is The Cooking of the Eastern Mediterranean, which I think is fabulous. I go to that because, when there's too much spinach in the garden, I do that spinach pate of hers. And then, when somebody's coming in and I don't have any tomatoes, I do the country bread pie, although I change it a little bit—instead of putting all the cheese in it, I put ricotta and spinach in, and put a tiny bit, just a touch, of yeast in the dough. And you cook it in this 9-inch frying pan in olive oil, and it's done in 24 minutes. Of course, you have to do the pastry beforehand, you have to let that mature, but I usually have some frozen on hand. And I use Paula's The Cooking of Southwest France because I think she has the most wonderful way of doing magret—it's so, so precise. And it's very good for the magrets I can get from Guadalajara, which are Muscovy ducks, which aren't as tender, so I give them a little more cooking time. And I do her beef rillettes, and lots of things from that book, which I just love.