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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Eat What You Watch: A Cookbook for Movie Lovers
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals
The Professional Chef
Plant-Based Nutrition, 2E (Idiot's Guides)
The French Laundry Cookbook (The Thomas Keller Library)
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
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
