Head Chef at The Cooking Lab
http://www.modernistcuisine.comMichel Bras
Few chefs have had as strong of an influence on cooking as chef Bras. Much of his style and technique is still used in many kitchens to this day.
Albert Adria
One of the first influences on my view of pastry. Everything seemed completely new to me, because in a way it was. Very few chefs and for this matter, books, have that effect.
Oriol Balaguer
On the same page, so to speak, as the Adria book. Incredible innovation that still looks current to this day.
Fergus Henderson
Such a humble book, with mostly recipes and few photos. His writing is engaging and filled with clever / witty / funny remarks peppered throughout.
Ramon Morató
Very valuable technical information and amazing ideas that deeply inspired me.
Once of the few books on bread that explains it on a deeper level than most bread books.
Pierre Hermé
A veritable jewel (and as costly to a young pastry cook) of a book.
Frédéric Bau
On the same level as Pierre Hermé's "La Patisserie de Pierre Herme", a large compendium of pastry techniques and ideas that still hold true to this day.
Nathan Myhrvold, Maxime Bilet and Chris Young
Everything you need to know about cooking. Period.
Prosper Montagné
Perhaps not my go to book for a long time, but fundamental to my first years as an apprentice and curious cook.