 | Escoffier: The Complete Guide to the Art of Modern Cookery
Buy new: $44.10 / Used from: $27.48 A classic, but a must. To learn you must visit the past.
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 | Essential Cuisine by Michel Bras
Buy used from: $450.00 Find a better Culinary ART book...I dare you
they go out in the morning and forage for half of your plate.
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 | The Big Fat Duck Cookbook by Heston Blumenthal
Buy new: $157.50 / Used from: $225.92 I've worked for Heston and the Fat Duck and this book is absolutely untouchable. It's a biography-science book-recipe manual-alchemist portal. The logo is tattooed on my right forearm. I'm kinda partial to this one...lol
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 | The Whole Beast: Nose to Tail Eating by Fergus Henderson
Buy new: $14.39 / Used from: $7.20 A book that concentrates on a return to using the entire animal. St. John the restaurant may have slipped, but this book remains an immortal.
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 | On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Buy new: $26.40 / Used from: $21.36 Wanna know why something happens...read. He also teaches at the French Culinary Institute in NYC.
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 | The French Laundry Cookbook by Thomas Keller
Buy new: $29.25 / Used from: $25.00 This book changed the game for American Chefs for years to come! Thank you Thomas.
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 | Cooking by James Peterson
Buy new: $26.40 / Used from: $23.97 A fantastic book to play with it all.
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 | Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali
Buy new: $25.16 / Used from: $16.99 Mario is a wild guy that parties like a crazy person, and his food has SOUL. Why did the Food Network cancel Molto Mario he was like a walking dictionary of food wearing an apron.
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 | Gordon Ramsay's Three Star Chef by Gordon Ramsay
Buy new: $40.95 / Used from: $35.77 This is a book for a chef...period
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 | The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef by Marco Pierre White
Buy new: $10.87 / Used from: $8.95 Just a walk in this mans shoes and you realize why he walked away.
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 | The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
Buy new: $8.00 / Used from: $5.25 What's wrong with the US food System
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 | Nobu: The Cookbook by Nobuyuki Matsuhisa
Buy new: $24.42 / Used from: $13.95 He also changed the game
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 | The River Cottage Meat Book by Hugh Fearnley-Whittingstall
Buy used from: $32.94 Hugh Fearnley-Whittingstall has the tenacity and passion of 50 men and if he lived in the USA. I guarantee we would eat differently as a country.
Just the best Meat book ever!
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 | Jacques Pepin's Complete Techniques by Jacques Pépin
Buy used from: $49.98 Tom Colicchio credits this book and France with starting his career...enough said.
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 | The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
Buy new: $23.10 / Used from: $22.18 If ever a woman discovered America it was Alice Waters.
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 | Georges Perrier Le Bec-fin Recipes by George Perrier
Buy new: $33.20 / Used from: $7.50 A Master doing what he did...This is where I learned it all
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 | A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America by Rowan Jacobsen
Buy new: $10.88 / Used from: $8.97 One of natures best food...researched to death!
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 | Humble Pie (Quick Reads) by Gordon Ramsay
Buy new: $3.33 / Used from: $0.43 Ever wanted to know what was behind this man of fire...I worked in his main digs...this story will shake u. I bought it as an audiobook and listen to it before prepping for service.
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 | A Return to Cooking by Eric Ripert
Buy new: $17.13 / Used from: $12.99 This book shows you why Eric's restaurant Le Bernardin is probably the 3rd best fine dining restaurant in the country.
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 | The Professional Chef by The Culinary Institute of America
Buy new: $42.31 / Used from: $37.00 Yes I went here and had to read this monster book...The picture captions are set up by an idiot, but the book is invaluable.
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 | Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America
Buy new: $44.10 / Used from: $39.91 Dieter Schorner has for a long time been the best pastry chef in the world. He just happens to teach baking techniques at the Culinary Institute of America. Half of this book is his hands or his instructions...trust me!
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 | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America (CIA)
Buy new: $44.10 / Used from: $31.50 Yup...this one is pretty useful 2. I believe Chef Andreini and Averbeck set this one up. Anyone remember the cheese assignment...lol
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Listmania!
