Food scientist
http://www.themill.chCraig Claiborne
Auguste Escoffier
The all-time classic, with very extensive lists of recipes, all very briefly described.
Michel Roux
A brilliant cookbook on sauces, has greatly stimulated my exploration of various types of sauces.
Prosper Montagné
I am using the 1996 French edition, but (naturally) also available in English
Peter Meehan and David Chang
Sri Owen
Great book on one of my favorite cuisines.
Good book in English on the not very well-known Dutch cuisine.
Phaidon
One of the great compilations of Italian cooking.
I cannot resist to list this book here, even though in Dutch, as it was the basis of my culinary training 30 years ago. A basic and highly practical text; unfortunately not available in English