 | The French Laundry Cookbook by Thomas Keller
Buy new: $30.00 / Used from: $26.50 The definitive reference in the best restaurants
|
 | El Bulli IV, 2003-2004 (Spanish) (Spanish Edition) by Adria Ferran
Buy new: $319.99 / Used from: $174.90 The most innovative look at food in 100 years (worth every penny)...
|
 | The Cook's Book: Techniques and tips from the world's master chefs
Buy used from: $11.39 Amazing resource compiled from the best minds in the biz...
|
 | Lessons in Excellence from Charlie Trotter by Paul Clarke
Buy new: $16.47 / Used from: $2.49 Everything you need to know about a restaurant that doesnt involve food...
|
 | A Return to Cooking by Eric Ripert
Buy used from: $33.00 Amazing reference in regards to cuisine and stylistic cooking...
|
 | The Reach of a Chef: Beyond the Kitchen by Michael Ruhlman
Buy used from: $3.83 Ruhlmans most recent reflection on the industry...
|
 | The Making of a Chef: Mastering Heat at the Culinary Institute by Michael Ruhlman
Buy used from: $1.54 The CIA story from the guts of the beast...
|
 | Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
Buy used from: $0.10 Stories from the trenches of Anthony Bourdain (references my mentor Gianni Scappin)...
|
 | Bouchon by Thomas Keller
Buy new: $30.00 / Used from: $24.99 Amazing Bistro Cuisine...
|
 | Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition by Sharon Tyler Herbst
Buy used from: $5.21 Food Reference Book Essential to Understanding Ingredients...
|
 | The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
Buy new: $10.88 / Used from: $1.57 A great perspective on mastery (thomas kellers part is great)...
|
 | Flavor by Rocco Dispirito
Buy new: $35.00 / Used from: $1.00 Forget what you know about the show the restaurant, you need this book!
|
 | Essential Cuisine by Michel Bras
Buy used from: $495.00 Michel Bras is to modern american cuisine what Einstein was to Mathematics...
|
 | The Elements of Taste by Gray Kunz
Buy used from: $39.95 Gray Kunz brings beautiful flavors together in this masterpeice...
|
 | Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington by Patrick O'Connell
Buy new: $29.70 / Used from: $7.90 O'Connell shows why he has established his reputation for hospitality and beauty...
|
 | Jean-Georges: Cooking At Home with a Four-Star Chef by Jean Georges Vongerichten
Buy new: $29.70 / Used from: $4.79 Jean George, the patron saint of simple, clean, elegant cuisine...
|
 | Exploring Wine: The Culinary Institute of America's Guide to Wines of the World, 2nd Edition by Steven Kolpan
Buy new: $40.95 / Used from: $23.95 Every good cook needs a good wine book, and this is simply it...
|
 | The Professional Chef by Culinary Institute of America
Buy used from: $24.98 Our fundamental reference on cooking...
|
 | The Art of Aureole by Charlie Palmer
Buy used from: $4.42 This is the best representation of America's interpretation of good fine dining.
|
 | White Heat by Marco Pierre White
Buy used from: $46.71 For an adventerous cook...MPW makes me want to cook...
|
 | Pierre Gagnaire: Reflections on Culinary Artistry by Benedict Beauge
Buy used from: $32.44 Pierre Gagnaire's book is less about recipes and more about philosophy, but very good...
|
 | Craft of Cooking: Notes and Recipes from a Restaurant Kitchen by Tom Colicchio
Buy new: $24.75 / Used from: $9.82 Simply one of the greatest chefs from this country...
|
 | The Whole Beast: Nose to Tail Eating by Fergus Henderson
Buy new: $14.39 / Used from: $13.29 Every chef secretely wishes they had the ability to so beautifully cook offal ('other stuff') like Fergus Henderson...
|
 | Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America
Buy used from: $27.34 One baking book to rule the rest...
|
 | On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Buy new: $26.40 / Used from: $21.36 Last but not least, the ultimate science reference (a must for every library)...
|
Listmania!
