Under Pressure: Cooking Sous Vide
Author: Thomas Keller
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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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Asian Flavors of Jean-Georges
Author: Jean Georges Vongerichten
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Nobu West
Author: Nobu Matsuhisa
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Author: Heston Blumenthal
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Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Author: Yoshihiro Murata
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Bistro Laurent Tourondel: New American Bistro Cooking
Author: Laurent Tourondel
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Pierre Gagnaire: Reinventing French Cuisine
Author: Peter Lippmann
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Essence
Author: David Everitt-Matthias
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Indulge: 100 Perfect Desserts
Author: Claire Clark
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Wild Sweets Chocolate: Savory, Sweet, Bites, Drinks (Wild Sweets)
Author: Dominique Duby
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Barcelona Served: Contemporary Catalan Cuisines
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Further Adventures in Search of Perfection
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Barcelona Lab
Author: Manuel Guerrero
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Michael Mina: The Cookbook
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Vegetables by 40 Great French Chefs
Author: Patrick Mikanowski
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Tom Aikens Cooking
Author: Tom Aikens
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POTATO
Author: Patrick Mikanowski
Manufacturer: Grub Street Cookery
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