Morimoto: The New Art of Japanese Cooking
Author: Masaharu Morimoto
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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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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
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Asian Flavors of Jean-Georges
Author: Jean Georges Vongerichten
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Izakaya: The Japanese Pub Cookbook
Author: Mark Robinson
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Decoding Ferran Adria: Hosted by Anthony Bourdain
Author: Anthony Bourdain
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Pierre Gagnaire: Reinventing French Cuisine
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Nobu Now
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Heston Blumenthal: In Search of Perfection: Reinventing Kitchen Classics
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Washoku: Recipes From The Japanese Home Kitchen
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Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Author: Michel Richard
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Nobu West
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Michael Mina: The Cookbook
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El Bulli 2003-2004
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Essence
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Barcelona Served: Contemporary Catalan Cuisines
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Nobu West
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The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
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Shunju: New Japanese Cuisine
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Cool Tools: Cooking Utensils from the Japanese Kitchen
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New Shanghai Cuisine: Bridging the Old and the New (Mc Cuisine)
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Barcelona Lab
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Menu Degustation: Tasting Menus of New Asia Cuisine
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Yamazato: Kaiseki Recipes: Secrets of the Japanese Cuisine
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Yamazato: Kaiseki Cuisine: Hotel Okura Amsterdam
Author: Akira Oshima
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