The Fundamental Techniques of Classic Italian Cuisine
International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness
The Fundamental Techniques of Classic Cuisine
French Culinary Institute
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Bread Baking
Balance and Harmony: Asian Food
Neil Perry
La Varenne Pratique
Anne Willan
Le Guide Culinaire
Auguste Escoffier
Oxford Encyclopedia of Food and Drink in America
Andrew F. Smith
Encyclopedia of Pasta
Oretta Zanini de Vita
Oxford Companion to Food
Alan Davidson
On Food and Cooking
Harold McGee
Sauces: Classical and Contemporary Sauce Making
James Peterson
Cooking
Baking
Professional Cooking
Wayne Gisslen
Professional Baking
The Professional Pastry Chef
Bo Friberg
Culinary Artistry
Andrew Dornenburg and Karen Page
How Baking Works
Paula Figoni
Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter Greweling and Culinary Institute of America
Frozen Desserts
Francisco Migoya
The Art of the Chocolatier
Ewald Notter
The Elements of Dessert
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