On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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The Professional Chef
Author: The Culinary Institute of America
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The New Food Lover's Companion
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The French Laundry Cookbook
Author: Thomas Keller
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Larousse Gastronomique
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Culinary Artistry
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Bouchon
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Ma Gastronomie
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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
Author: Rick Tramonto
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Escoffier: The Complete Guide to the Art of Modern Cookery
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The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
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The Professional Chef
Author: Culinary Institute of America
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
Author: Sharon Tyler Herbst
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Saucier's Apprentice
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
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Paul Bocuse's Regional French Cooking
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On Baking: A Textbook of Baking and Pastry Fundamentals
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Herings Dictionary of Classical and Modern Cookery
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Practical Cookery
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L'art de la cuisine Française au dix-neuvième siècle: Tome 1
Author: Marie Antonin Carême
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L'art de la cuisine Française au dix-neuvième siècle: Tome 2
Author: Marie Antonin Carême
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L\'art de la cuisine Française au dix-neuvième siècle: Tome 3
Author: Marie Antonin Carême
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Escoffier: Le Guide Culinaire: The first complete translation into English
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Escoffier: Le Guide Culinaire
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Escoffiers Ma Cuisine
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