The Elements of Taste

The Whole Fish Cookbook: New Ways to Cook, Eat and Think

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites (Baking Cookbooks, Pastry Books, Dessert Cookbooks, Gifts for Pastry Chefs)

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

The French Laundry Cookbook (The Thomas Keller Library)

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

American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)

Chez Panisse Vegetables

Estela

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