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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The Great Dumpling Debate : Definitions, Science, History and Local Recipes from around the World
Ida Kubiszewski
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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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Classical Cooking The Modern Way : Methods and Techniques
Philip Pauli
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elBulli 2005 - 2011
Ferran Adria
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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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The Essential Thomas Keller : The French Laundry Cookbook & Ad Hoc at Home
Thomas Keller
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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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Pastrami on Rye : An Overstuffed History of the Jewish Deli
Ted Merwin
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Art, Culture, and Cuisine : Ancient and Medieval Gastronomy
Phyllis Pray Bober
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Nourish
Rena Lavery
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Nobel Banquets, The: A Century Of Culinary History (1901-2001)
Ulrica (Stockholm Univ, Sweden) Soderlind
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Handbook of Nuts : Herbal Reference Library
James A. Duke
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International Cuisine
The International Culinary Schools at The Art Institutes
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The Professional Garde Manger : A Guide to the Art of the Buffet
David Paul Larousse
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Essentials of Professional Cooking with Cheftec CD-ROM
Wayne Gisslen
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