On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Author: Mark Bittman
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The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Author: Alice Waters
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Cook with Jamie: My Guide to Making You a Better Cook
Author: Jamie Oliver
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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Author: Michael Ruhlman
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1080 Recipes
Author: Inés Ortega
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Bistro Laurent Tourondel: New American Bistro Cooking
Author: Laurent Tourondel
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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The Fundamental Techniques of Classic Cuisine
Author: The French Culinary Institute
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Asian Flavors of Jean-Georges
Author: Jean Georges Vongerichten
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Knife Skills Illustrated: A User's Manual
Author: Peter Hertzmann
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Fish & Shellfish: The Definitive Cook's Companion
Author: James Peterson
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The Country Cooking of France
Author: Anne Willan
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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
Author: Cecilia Chiang
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What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
Author: James Peterson
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Essentials of Cooking
Author: James Peterson
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Pure Dessert
Author: Alice Medrich
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A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs
Author: Jonathan Waxman
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Essentials of Cooking
Author: James Peterson
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