The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

The French Laundry Cookbook (The Thomas Keller Library)

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More

The King Arthur Baking School: Lessons and Recipes for Every Baker

Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals [A Cookbook]

The Professional Chef