 | The Professional Charcuterie Series: 2 Volume Set by Marcel Cottenceau
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 | Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés by John Kinsella
Buy new: $34.62 / Used from: $26.32 |
 | Nobu Now by Nobuyuki Matsuhisa
Buy used from: $9.45 |
 | Nobu: The Cookbook by Nobuyuki Matsuhisa
Buy new: $24.42 / Used from: $13.49 |
 | Tapas: A Taste of Spain in America by Jose Andres
Buy new: $23.10 / Used from: $14.57 |
 | The Basque Kitchen: Tempting Food from the Pyrenees by Gerald Hirigoyen
Buy new: $33.16 / Used from: $4.70 |
 | Susur: A Culinary Life by Susur Lee
Buy new: $35.00 / Used from: $17.93 |
 | Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics by Heston Blumenthal
Buy used from: $14.94 |
 | Grand Finales: The Art of the Plated Dessert by Tish Boyle
Buy new: $37.80 / Used from: $32.00 |
 | A Modernist View of Plated Desserts (Grand Finales) by Tish Boyle
Buy new: $37.80 / Used from: $34.63 |
 | Grand Finales: A Neoclassic View of Plated Desserts by Tish Boyle
Buy new: $37.80 / Used from: $23.42 |
 | Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell
Buy new: $29.70 / Used from: $6.88 |
 | Passion for Seafood (Conran Octopus Cookery S.) by Gordon Ramsay
Buy used from: $17.80 |
 | The Complete Keller: The French Laundry Cookbook & Bouchon by Thomas Keller
Buy new: $63.00 / Used from: $92.39 |
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