Francisco Migoya

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.

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.

On the same page, so to speak, as the Adria book. Incredible innovation that still looks current to this day.

Such a humble book, with mostly recipes and few photos. His writing is engaging and filled with clever / witty / funny remarks peppered throughout.

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.

A veritable jewel (and as costly to a young pastry cook) of a book.

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.

Everything you need to know about cooking. Period.

Perhaps not my go to book for a long time, but fundamental to my first years as an apprentice and curious cook.