On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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Under Pressure: Cooking Sous Vide
Author: Thomas Keller
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
Manufacturer: W. W. Norton
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
Manufacturer: Wiley
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Pierre Gagnaire: Reinventing French Cuisine
Author: Peter Lippmann
Manufacturer: Stewart, Tabori and Chang
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Tapas: A Taste of Spain in America
Author: Jose Andres
Manufacturer: Clarkson Potter
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Morimoto: The New Art of Japanese Cooking
Author: Masaharu Morimoto
Manufacturer: DK Publishing
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Essence
Author: David Everitt-Matthias
Manufacturer: Absolute Press
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Asian Flavors of Jean-Georges
Author: Jean Georges Vongerichten
Manufacturer: Broadway
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Bones: Recipes, History, and Lore
Author: Jennifer Mclagan
Manufacturer: William Morrow Cookbooks
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Further Adventures in Search of Perfection: Reinventing Kitchen Classics
Author: Heston Blumenthal
Manufacturer: Bloomsbury UK
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Decoding Ferran Adria: Hosted by Anthony Bourdain
Author: Anthony Bourdain
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The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
Author: Marco Pierre White
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El Bulli 2003-2004
Author: Ferran Adria
Manufacturer: Ecco
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Author: Yoshihiro Murata
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Braise: A Journey Through International Cuisine
Author: Daniel Boulud
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Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Author: Michel Richard
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Michael Mina: The Cookbook
Author: Michael Mina
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Kitchen Chemistry
Author: Ted Lister
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Formulas for Flavour (Conran Octopus Interiors)
Author: John Campbell
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The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Author: Marco Pierre White
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The Science of Cooking
Author: Peter Barham
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Grand Livre De Cuisine
Author: Alain Ducasse
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Pierre Gagnaire: Reflections on Culinary Artistry
Author: Benedict Beauge
Manufacturer: Harry N. Abrams
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Notebooks of Michel Bras: Desserts
Author: Michel Bras
Manufacturer: Ici La Pr
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Family Food: A New Approach to Cooking (Penguin Cookery Library)
Author: Heston Blumenthal
Manufacturer: Penguin Global
ListPrice: $25.00
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