1. Betty Crocker's Picture Cook Book - This has to be first, because it's one of the classic cookbooks, still in print since being published in 1950. The recipes and how it looks at life are a must-see.

 2. Esquire Drinks: An Opinionated, Irreverent Guide To Drinking - If I were to pick the best books on drinking, this would definitely be in the top 5. And writer David Wondrich gets extra points for really getting into the history of certain drinks, giving recipes for long-forgotten drinks, and just an overall great tone. Very much recommended. 

3. The Comfort Diner Cookbook - Oh, this is the type of book that is not only laid out in a nice, simple way, you can turn to any place inside and instantly want to cook some classic American dish. From the owner of New York's Comfort Food Diner.

4. Retro Desserts: Totally Hip, Updated Classic Desserts From The 40s, 50s, 60s, and 70s - Very cool dessert book from the pastry chef at Bobby Flay's Mesa restaurant. He takes desserts from%uFFFDbygone eras and updates them. Fun.

5. Retro Diner: Comfort Food From The American Roadside - Author Linda Everett has a whole series of retro books (desserts, dinners, breakfast, happy hour, etc), and this is one of her best. A must-have for fans of classic American diner food.

6. Retro Pies: A Collection Of Celebrated Family Recipes - Linda Everett again. Pies are a really American type of thing (not sure they were first made here, but still...). Lots of fruit pies, and also a recipe for New England Leftover Turkey Pie, and if you're a New Englander like me, that will make you chuckle.

7. Munchies - Simple recipes that even guys who are klutzes can put together. Not a "retro" book per se, but it has a lot of recipes inside that could be from another era (Atomic Wings, Garlic Fries, Beer Soaked Steak, etc), made with stuff you probably have in your cupboard and can whip up quickly.

8. The Gallery Of Regrettable Food - This isn't really a recipe book. There are very few actual recipes in here, but that's a good thing. Believe me, you won't want to make 98% of this stuff. But a fascinating look at magazine and book recipes from decades ago.