Chef and owner, Burch & Purchese Sweet Studio
http://www.burchandpurchese.comRamon Morató
Ramon is an absolute master at his craft and this is a real bible for me.
Michel Bras
The perfect cookbook. Cover, photography, layout, chef an cuisine. Timeless.
Thomas Keller
This book has inspired me throughout my career, way ahead of its time.
Shizuo Tsuji
The bible of Japanese cooking but simple to understand. Detailed recipes as well as text and illustrations. Really inspirational and a life work in one book.
Everything you need to know about ice cream from home to restaurant to the commercial stage. Corvitto is the absolute authority on this subject.
I have had a copy of this for my entire career and still use it as a reference. Concise and detailed at the same time they don't make books like these any more.
Peter Greweling
Everything you need to know on the subject of confectionary and chocolate making. Great working recipes and detailed techniques and methodology as well as troubleshooting.
Albert Adria
The master and his first publication, Spanish only but I know every word.
Joan Roca and Jordi Roca
Beautiful book with many of the secrets of this amazing restaurant found inside the pages. Truly inspirational.
Albert Adria, Ferran Adria and Juli Soler
No serious cookbook collection is complete without the guys that started it all. When I first saw these books I had never seen anything like it before. They changed everything and I was lucky enough to have eaten there before it closed.