 | The Professional Chef by The Culinary Institute of America
Buy new: $38.50 / Used from: $33.99 If you aspire to try high end technique. This is a comprehensive guide. The portions are for foodservice so you might have to do a little math to get them right for your dinner for 4.
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 | Larousse Gastronomique by Larousse Gastronomique
Buy new: $53.55 / Used from: $37.93 An encyclopedia of culinary terms from cultural to food to technique. Great reference!
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 | Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford
Buy new: $29.70 / Used from: $16.00 Fantastic westerner guide to Southeast Asian cuisine. All of the street foods and items you get from restaurants translated to American ingredients when necessary.
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 | Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl Alters Jamison
Buy new: $11.53 / Used from: $5.00 Good overview of smoking meats and how to use rubs
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 | Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut by Aliza Green
Buy new: $10.85 / Used from: $2.58 Really useful when learning the various cuts of meat and how to compare the relative toughness or tenderness of one to the other. Plus, don't we all need a 'Field Guide' for our meat products?!
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 | Herbs & Spices: The Cook's Reference
Buy new: $19.80 / Used from: $14.21 Really beautiful book that shows herbs and spices in their various forms from plant, to whole to ground. It also explains how to use them in dishes. Fantastic reference.
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 | Cook's Illustrated
Buy new: $26.95 I can't say enough about this magazine... they do all the hard work for you and make you look like a rockstar every time!
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 | Baking Illustrated: A Best Recipe Classic (The Best Recipe Series)
Buy new: $23.10 / Used from: $19.50 Great reference for bakers.. .recipes with lots of tips on technique too
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 | The America's Test Kitchen Cookbook
Buy new: $19.77 / Used from: $5.44 This is like the Betty Crocker cookbook your mom always had... great to keep for an everyday reference.
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