So I'm not really sure what the whole "meme" thing is, nor have I the interest to find out, but while searching for other food blogs, I found someone who had done this one, and a link to the originator. As I hold my cookbooks near and dear to my heart, any reason to talk about them is a good thing to me. So without further ado:

1. Rationale behind what we are seeing.
There is definitely not a rationale, or organization. As I became more and more comortable with the creative process, I sought more of food reference, and regional type cookbooks, versus the collection of "ideas". Don't get me wrong, I love to read what some chefs have to say about their dishes, or where they got the inspiration, but I really don't need to read a list of menu ideas.

2. Most recommended.
That is tough. I definitely think everyone serious about the art and science of cooking should read Harold McGee's On Food and Cooking, the Science and Lore of the Kitchen. Anything by James Peterson is golden, especially Splendid Soups and Sauces.

3. Cookbook that made me who am I.
That would have to be the first Greens Cook Book. I bought it at the restaurant on my first trip to the west coast, and spent every waking hour for the next six months reading about flavors and techniques. I probably have recreated every recipe in that book a dozen times. I still fondly glance through it, and remember every stained page.

4. Porniest cook book.
Again, not quite sure what that means, but it you mean cook book proper, Norman Van Aken's New World Cuisine would have to be the "sexiest", a far cry from his first, Feast of Sunlight. But my many years of Food Arts magazine's definitely have the "money shots".

5. Sophie's Choice cook book.
Another enigma category, but using others' answers as a benchmark, I would have to say the 1950's edition of the Toll House Cook Book. Until I came across that gem one day thrifting, I didn't know the origins of the famous chocolate chip cookie recipe. Aside from that, it's filled with nuggets of a by-gone era, from jello dishes, to chow-chows.

6. If I were a cookbook, which one would I be?.
That's a tough one, but I'd have to say it would be one that feels comfortable everytime it's picked up, one that is inspirational, and one that is considered invaluable. So as I glance through my books, I see several that fit that mold, but one that hasn't been mentioned is Edna Lewis's Pursuit of Flavor, something I have always strived for first and formost in my cooking.

7. If your cookbook we're extremely valuable, so valuable you might hide it with other valuables, where would that place be?.
Though I would miss my books; my autographed first edition Clarita's Cocina that I honed my Tampa flavors with, my collection of the Holy Trinity of Southwestern cooking- an autographed Mansion on Turtle Creek by Dean Fearing, my first Coyote Cafe book, and the wisdom of Rick Bayless; or the hard to find, out of prints. But the truth is, I carry their wisdom and knowledge with me everytime I walk into a kitchen, or am asked about a dish or technique, so like all the truly valuable things in my life, they are tucked away in my heart, where not a hurricane nor an armed intruder could take them away. (That said, I would maybe tuck a few of them into the vegetable crisper, as I always see the 'fridge still standing after a hurricane, and I doubt an armed robber is looking for celery...)