Modernist Bread at Home
Nathan Myhrvold
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The Science of Cooking
Peter Barham
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The Professional Chef
The Culinary Institute of America (CIA)
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Modernist Pizza
Nathan Myhrvold
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The Chocolatier’s Kitchen : recipe book
The proud collective of Callebaut Chefs
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Cooking to Save Your Life 2021
Abhijit Banerjee
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Chef's Compendium of Professional Recipes
Edward Renold
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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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elBulli 2005 - 2011
Ferran Adria
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The Essential Thomas Keller : The French Laundry Cookbook & Ad Hoc at Home
Thomas Keller
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The Private Chef : The Food of Martin Price from the kitchen of HRH Princess Haya Bint Al Hussein
Martin Price
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Pollen Street : Special Edition
Jason Atherton
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Classical Cooking : The Modern Way Recipes
Arno Schmidt
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Classical Cooking the Modern WayRecipes 3e & Clasical Cooking the Modern Way: Methods and Techniques 3e Set
Philip Pauli
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Art, Culture, and Cuisine : Ancient and Medieval Gastronomy
Phyllis Pray Bober
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Pastrami on Rye : An Overstuffed History of the Jewish Deli
Ted Merwin
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The Chemistry of Cookery
W. Mattieu Williams
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Antonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well" : A Complete English Translation
Tommaso (Professor of History, Georgetown University) Astarita
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Essential Oils as Natural Food Additives : Composition, Applications, Antioxidant & Antimicrobial Properties
Luca Valgimigli
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Restaurant Nathan Outlaw : Special Edition
Nathan Outlaw
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Nobel Banquets, The: A Century Of Culinary History (1901-2001)
Ulrica (Stockholm Univ, Sweden) Soderlind
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