What should we study for next month's Cookbook Club?

Pre-1990 regional cuisine, Nantucket, Open-House Cookbook by Sarah Leah Chase.

What fun! Richard Olney's Simple French Food is brilliant and very unusual as a cookbook - often the recipes are narratives rather than bullet points. A classic. The Essential Mediterranean is neat also because it organizes itself by major ingredient and has my favorite recipe for a an orange olive oil cake! And finally if you really want classic, try The Charleston Receipts - its recipes span the first half of the 20th century and many households down here have a crumbling, much-thumbed copy on a shelf. It's whimsical but the shrimp dishes -!

The Kitchn.com, "Cookbook Colossi: Which Cookbooks Define the Last Decades of Cooking?"
http://www.thekitchn.com/cookbook-colossi-the-us-edition-191064

For "vintage," any of the Time Life Books cookbook series would be fun, like "Foods of the World" but it might be difficult to find multiple copies for everyone in the group.

Just found this at the library-- Levant: Recipes and Memories from the Middle East by Anissa Helou.

I love Indian cookbooks. Not only are the recipes great but the pictures are fantastic. I have "India" by Christine Mayfield and the Alford/Duguid books are perfect for the armchair traveler and gourmet.

It's not pre-1990, but The Gift of Southern Cooking (Edna Lewis) is wonderful for regional, southern cooking.

Paula Wolfert's The Slow Mediterranean Kitchen, or any of Fuschia Dunlop's books are great!

How about the original Silver Palate Cookbook