The Professional Chef
Culinary Institute of America
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Sauces: Classical and Contemporary Sauce Making
James Peterson
Encyclopedia of Pasta
Oretta Zanini de Vita
The Geometry of Pasta
Caz Hildebrand and Jacob Kenedy
Vegetables from Amaranth to Zucchini
Elizabeth Schneider
How Baking Works
Paula Figoni
Umami: Unlocking the Secrets of the Fifth Taste
Ole Mouritsen and Klavs Styrbæk
Great Cooks and Their Recipes
Anne Willan
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Professional Cooking
Wayne Gisslen
Le Répertoire de la Cuisine
Louis Saulnier
Great Chefs of France
Anthony Blake and Quentin Crewe
New York Times Menu Cookbook
Craig Claiborne
La Cuisine Creole
Lafcadio Hearn
Simple French Food
Richard Olney
The Mushroom Cookbook
Michael Hyams and Liz O'Keefe
The Cooking of the USA
Patricia Lousada
Le Guide Culinaire
Auguste Escoffier
The Picayune's Creole Cook Book
The Times Picayune Publishing Company
Oxford Companion to Food
Alan Davidson
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