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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
The Professional Chef
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]
Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
The French Laundry Cookbook (The Thomas Keller Library)
The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
