Or more accurately, where to get some recipes, because they're copyrighted or whatever and I liked the cookbooks.
Lebanese Cuisine by Anissa Helou was the source of my fish recipe (p. 109-110). The recipe calls for one 3 lb. fish, scaled and gutted, but we used about 3.5 lb. of tilapia filets, halved and rolled up, stuffed, and tied with twine. I haven't made a ton of things out of this book, but it does serve as a pretty good reference for what flavors belong in this type of cooking without reading too obscure.
Vegan with a Vengeance by Isa Chandra Moskowitz is the source for my sweet potato pie with maple nut topping (p. 234-235). If you like vegan comfort food, I can't recommend this book enough, although oddly my actually vegan boyfriend hasn't been too impressed with the things I've made with this book. Too bad; I am! He did cop to liking the pie, at least. He is human, after all.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen has the recipe for the Armenian pomegranate pate (p. 6). I've only made one or two other things from this book, but it has lovely, glossy pictures and somewhat inspiring recipes that, apparently, I never have all the ingredients to make. It's a little odd that way. Also, the dude who wrote this has a barbecue cooking show on PBS.
Invitation to Mediterranean Cooking by Claudia Roden has a couple minor recipes used in my Thanksgiving dinner (eggplant puree, traditional variation, p. 30; bulghur pilaf with raisins and pine nuts, p. 84) as well as a broad overview of recipes from several Mediterranean countries (not just European).
The Mediterranean Vegan Kitchen by Donna Klein is a vegan cookbook with a commendable goal: to avoid using substitutions to make something vegan, but still having a recipe based in reality/tradition. Want to make pesto without the cheese? Some people couldn't afford cheese, so they did without. I really like this cookbook, the type of cuisine it focuses on, and its attitude, so even when I don't really like a recipe, I still keep it in mind. It's definitely not gathering dust. This was the source for mashed potatoes (though I added about six cloves of raw garlic to the cooked product), butternut squash gratin, and pesto-stuffed mushroom caps.
Today I cooked without the aid of cookbooks, using up some of my Thanksgiving herb leftovers to make a basil-mint hummus (omit garlic and olive oil; add tons of fresh basil and about 6-8 sprigs of mint) and items freshly acquired at the farmers' market to make potato-leek soup with ground coriander for a most excellent kick. I also had tea with homemade mixed nut scones (Vengeance, above) and raspberry preserves for breakfast.
Also? I suggest adding fresh orange zest, dried cranberries, and a dash of cinnamon to your pancakes.
The obsessive cooking phase is back in effect, guys. At least for now.