Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

By Peter Greweling and Culinary Institute of America

Trish's French Kitchen

By Trish Deseine

Professional Baking

By Wayne Gisslen

The Complete Mushroom Book: Savory Recipes for Wild And Cultivated Varieties

By Antonio Carluccio

The Professional Pastry Chef

By Bo Friberg

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Marcella Cucina

By Marcella Hazan

Marcella's Italian Kitchen

By Marcella Hazan