The Soul of a Chef: The Journey Toward Perfection

Taste & Technique: Recipes to Elevate Your Home Cooking [A Cookbook]

Ideas in Food: Great Recipes and Why They Work: A Cookbook

King of the Grill: The bumper book of no nonsense barbecuing

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables

The Making of a Chef: Mastering Heat at the Culinary Institute of America, Edition 2

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto

North: The New Nordic Cuisine of Iceland [A Cookbook]

50 Great Appetizers

The Reach of a Chef: Professional Cooks in the Age of Celebrity

A New Napa Cuisine: [A Cookbook]

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

Manresa: An Edible Reflection [A Cookbook]

Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook

Take One Fish: The New School of Scale-to-Tail Cooking and Eating

Egg: A Culinary Exploration of the World's Most Versatile Ingredient

Atelier Crenn: Metamorphosis of Taste