 | Raw by Charlie Trotter
Buy new: $16.47 / Used from: $14.00 Any book by Charlie is worth a look, his work with vegetables is excellent. He gives them the same weight as meat and seafood.
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 | Charlie Trotter's Vegetables by Charlie Trotter
Buy new: $33.75 / Used from: $19.99 Excellent same as I said above, the two volumes complement each other.
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 | El Bulli 2003-2004 by Ferran Adria
Buy new: $220.50 / Used from: $290.95 FerrAN ADRIA IS THE MASTER MAGICIAN. He has taken tapas and the peasant food of Spain ramped it up with science.
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 | El Bulli: 1998-2002 by Ferran Adria
Buy used from: $250.00 |
 | El Bulli 2005 (Spanish Edition) by Ferran Adria
Buy new: $189.99 |
 | El Bulli 1994-1997 by Ferran Adria
Buy new: $220.50 / Used from: $283.15 |
 | El Bulli 1983-1993 (Spanish Edition) by Ferran Adria
Buy new: $175.49 / Used from: $599.97 |
 | El Bulli IV, 2003-2004 (Spanish) (Spanish Edition) by Adria Ferran
Buy new: $319.99 / Used from: $174.90 |
 | El Bulli 1998-2002
Buy used from: $268.99 |
![El Bulli 1994-1997 [With CD-ROM] (Spanish Edition)](http://g-ecx.images-amazon.com/images/G/01/nav2/dp/no-image-no-ciu._SL75_V46836203_.gif) | El Bulli 1994-1997 [With CD-ROM] (Spanish Edition) by Ferran Adria
Buy new: $279.99 |
 | Gusto Estetico
A Ferran Adria contemporary doing stunning excellent work. Italian culinary Olympic leader shows his stuff. He also has "Cum Grano Salis" newest book.
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 | Paco Torreblanca by Paco Torreblanca
Another Ferran Contemporary stunning! There is also a second book available.
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 | Barcelona Lab by Manuel Guerrero
Buy new: $49.95 / Used from: $4.20 Great book seeks to delve into the city's explosive food scene.
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 | Art Culinaire
Buy new: $59.00 Shots can be a little busy,but great for keeping on the pulse of what is going on today. Ferran's influence is felt.
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 | Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata
Buy new: $29.70 / Used from: $21.33 beautiful, simple, complex elegant and huge influence on Ferran and Michel Bras
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 | Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics by Heston Blumenthal
Buy used from: $14.94 England's answer to Ferran works his magic at the Fat Duck with Howard Mcgee
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 | Kitchen Chemistry by Ted Lister
Buy new: $37.20 / Used from: $30.64 |
 | Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) by Sue Ghazala
Buy new: $204.55 / Used from: $186.59 the next step in turn out: the art of vacuum sealing food, then cooking at low temp
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 | Principles of Modified-Atmosphere and Sous Vide Product Packaging (Technomic publications)
Buy new: $93.95 / Used from: $79.50 |
| The big chill; how safe are "sous-vide" refrigerated foods? (includes related article): An article from: FDA Consumer by Judy Folkenberg
Buy new: $5.95 |
| El Arte De LA Cocina Peruana (Spanish Edition) by Tony Custer
Buy used from: $239.94 |
 | Gastronomica
Buy new: $50.00 Great magazine that thinks about food, its origins, and where it has been, where it is going.
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 | Notebooks of Michel Bras: Desserts by Michel Bras
Buy used from: $104.19 |
 | Essential Cuisine by Michel Bras
Buy used from: $495.00 Very Avant Garde, very diffused, served/shot on glass sauces, creams, coulis trail towards and away from food
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| Francia - Cocinas del Mundo (Spanish Edition) by Michel Bras
Buy used from: $112.85 |
 | Bras : Laguiole, Aubrac, France by Michel Bras
Buy used from: $370.00 |
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