Under Pressure: Cooking Sous Vide
Author: Thomas Keller
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Alinea
Author: Grant Achatz
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Morimoto: The New Art of Japanese Cooking
Author: Masaharu Morimoto
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Bistro Laurent Tourondel: New American Bistro Cooking
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
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Asian Flavors of Jean-Georges
Author: Jean Georges Vongerichten
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
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Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia
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Essence
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Nobu West
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Barcelona Served: Contemporary Catalan Cuisines
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Further Adventures in Search of Perfection
Author: Heston Blumenthal
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POTATO
Author: Patrick Mikanowski
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Indulge: 100 Perfect Desserts
Author: Claire Clark
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Egg
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Author: Yoshihiro Murata
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Barcelona Lab
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Vegetables by 40 Great French Chefs
Author: Patrick Mikanowski
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New Shanghai Cuisine: Bridging the Old and the New (Mc Cuisine)
Author: Jereme Leung
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Tom Aikens Cooking
Author: Tom Aikens
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