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1.
The Professional Chef
by:
The Culinary Institute of America
August 28, 2006
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2.
On Food and Cooking: The Science and Lore of the Kitchen
by:
Harold McGee
November 16, 2004
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3.
Escoffier: The Complete Guide to the Art of Modern Cookery
from: Wiley
June 15, 1983
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Larousse Gastronomique Recipe Collection
by:
Librarie Larousse
March 28, 2006
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5.
Sauces: Classical and Contemporary Sauce Making
by:
James Peterson
September 22, 2008
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6.
The Escoffier Cookbook and Guide to the Fine Art of Cookery: For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes
by:
Auguste Escoffier
November 13, 2000
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7.
Culinary Artistry
by:
Andrew Dornenburg
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Karen Page
October 21, 1996
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8.
The French Laundry Cookbook
by:
Thomas Keller
,
Deborah Jones
November 01, 1999
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9.
Mastering The Art of French Cooking, Volume One (1) (Fortieth - 40th - Anniversary Edition)
by:
Julia Child
,
Louisette Bertholle
,
Simone Beck
October 16, 2001
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10.
Repertoire de La Cuisine, Le: A Guide to Fine Foods
by:
Lewis Saulnier
December 31, 1977
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