On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
Manufacturer: W. W. Norton
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Tapas: A Taste of Spain in America
Author: Jose Andres
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
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Cookwise: The Secrets of Cooking Revealed
Author: Shirley Corriher
Manufacturer: William Morrow Cookbooks
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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
Manufacturer: Wiley
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What Einstein Told His Cook: Kitchen Science Explained
Author: Robert L. Wolke
Manufacturer: W. W. Norton & Company
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Further Adventures in Search of Perfection: Reinventing Kitchen Classics
Author: Heston Blumenthal
Manufacturer: Bloomsbury UK
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CHARCUTERIE AND FRENCH PORK COOKERY
Author: Jane Grigson
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Nobu Now
Author: Nobuyuki Matsuhisa
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The Elements of Taste
Author: Gray Kunz
Manufacturer: Little, Brown and Company
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
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The Science of Cooking
Author: Peter Barham
Manufacturer: Springer
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El Bulli 2003-2004
Author: Ferran Adria
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
Author: Heston Blumenthal
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Pierre Gagnaire: Reinventing French Cuisine
Author: Peter Lippmann
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Decoding Ferran Adria: Hosted by Anthony Bourdain
Author: Anthony Bourdain
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Formulas for Flavour (Conran Octopus Interiors)
Author: John Campbell
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What Einstein Told His Cook 2: The Sequel: Further Adventures In Kitchen Science
Author: Robert L. Wolke
Manufacturer: W. W. Norton & Company
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The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond
Author: Doug Psaltis
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The Perfectionist : Life and Death in Haute Cuisine
Author: Rudolph Chelminski
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What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
Author: Robert L. Wolke
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Susur: A Culinary Life, Books 1-2
Author: Susur Lee
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The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
Author: Howard Hillman
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Pierre Gagnaire: Reflections on Culinary Artistry
Author: Benedict Beauge
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El Bulli: 1998-2002
Author: Ferran Adria
Manufacturer: Ecco
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Family Food: A New Approach to Cooking (Penguin Cookery Library)
Author: Heston Blumenthal
Manufacturer: Penguin Global
ListPrice: $25.00
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