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1.

: Working the Plate: The Art of Food Presentation

Working the Plate: The Art of Food Presentation
by: Christopher Styler

September 25, 2006

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2.

: Amuse-Bouche: Little Bites That Delight Before the Meal Begins

Amuse-Bouche: Little Bites That Delight Before the Meal Begins
by: Rick Tramonto, Mary Goodbody

October 22, 2002

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3.

: Becoming a Chef

Becoming a Chef
by: Andrew Dornenburg, Karen Page

October 10, 2003

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4.

: What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
by: Andrew Dornenburg, Karen Page

2006-09

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5.

: On Food and Cooking: The Science and Lore of the Kitchen

On Food and Cooking: The Science and Lore of the Kitchen
by: Harold McGee

November 16, 2004

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6.

: The Professional Chef

The Professional Chef
by: The Culinary Institute of America

August 28, 2006

List Price: $70.00

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7.

: Sauces: Classical and Contemporary Sauce Making

Sauces: Classical and Contemporary Sauce Making
by: James Peterson

September 22, 2008

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8.

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

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

September 16, 2008

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9.

: The French Laundry Cookbook

The French Laundry Cookbook
by: Thomas Keller, Deborah Jones

November 01, 1999

List Price: $50.00

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10.

: Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by: Hervé This

July 11, 2008

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