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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The King Arthur Baking School: Lessons and Recipes for Every Baker
The Professional Chef
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 Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Noma 2.0: Vegetable, Forest, Ocean
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
Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World
