 | Big Flavors of the Hot Sun: Recipes and Techniques from the Spice Zone by Chris Schlesinger
Buy used from: $4.94 In my opinion, this is the single most influential cookbook that I have ever read. The ideas conveyed in this book go beyond simply applying heat to food.
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 | An American Place: Celebrating the Flavors of America (American Place) by Larry Forgione
Buy used from: $0.70 This book blew me away with its recipes and history.
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 | Great American Food by Charlie Palmer
Buy used from: $17.64 I admit to copying many recipes out of this book and running them as "specials" that night at the restaurant I was working in during school.
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 | Bobby Flay's Bold American Food by Bobby Flay
Buy new: $25.05 / Used from: $11.22 Great for ideas, primarily plate presentation.
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 | Emeril's New New Orleans by Emeril Lagasse
Buy new: $19.71 / Used from: $0.16 This one came out before Emeril became a Super-Duper Celebrity Chef, the text is much warmer than his later works.
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 | Louisiana Real and Rustic by Emeril Lagasse
Buy new: $17.82 / Used from: $0.78 Again, I have stolen so many recipes from this book that I could do 10-20 for grand theft.
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 | Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition by Sharon Tyler Herbst
Buy used from: $7.50 An individual cannot get through culinary school without owning at least one copy of this book.
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 | Larousse Gastronomique by Larousse Gastronomique
Buy new: $53.55 / Used from: $56.51 This is considered the Bible of cookbooks. Only consider this if you are a very serious cook as most of the recipes are classical and require a lot of attention to detail.
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 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg
Buy new: $44.10 / Used from: $37.90 This is the benchmark for baking and pastry. You will find no finer book on this dicipline anywhere.
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 | The Advanced Professional Pastry Chef by Bo Friberg
Buy new: $44.10 / Used from: $38.79 Simply the best book on the market for the advanced chef. I had an earlier edition.
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 | Professional Baking by Wayne Gisslen
Buy used from: $43.07 Not quite at Friberg's level, but a fine book in its own right.
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 | Grand Finales: The Art of the Plated Dessert (Grand Finales) by Tish Boyle
Buy new: $37.80 / Used from: $24.95 This book will spark your imagination like no other. This is for serious pastry chefs only.
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 | Cuisine Actuelle by Victor Gielisse
Buy new: $17.12 / Used from: $3.30 If you are interested in food at its highest level, this is one to chek out. I had the pleasure of working with Chef Gielesse. He is one of 70 Certified Master Chef's in the country.
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 | The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger
Buy new: $19.80 / Used from: $1.24 Simply the best book ever written on grilling. Period, End of story.
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 | Becoming a Chef by Andrew Dornenburg
Buy new: $19.77 / Used from: $15.99 If you are considering a career in food, you must read this book.
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 | Culinary Artistry by Andrew Dornenburg
Buy new: $23.48 / Used from: $15.75 This is not quite as good as their first effort (Becoming a Chef), but it is a must read for any aspiring chef.
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 | Salsa, Sambals, Chutneys And Chow-Chows by Christopher Schlesinger
Buy used from: $6.93 Great ideas for small sides that can really impact a dish.
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