Methods - Professional Books

The Noma Guide to Fermentation: Including Koji, Kombuchas,...

René Redzepi and David Zilber


Oaxaca: Home Cooking from the Heart of Mexico

Javier Cabral and Bricia Lopez


The French Laundry Cookbook

Thomas Keller


Mastering Pasta: The Art and Practice of Handmade Pasta,...

David Joachim and Marc Vetri


Forage, Harvest, Feast: A Wild-Inspired Cuisine

Marie Viljoen


The King Arthur Baking School: Lessons and Recipes for Every...

King Arthur Baking Company


Momofuku: A Cookbook

David Chang and Peter Meehan


Sous Vide at Home: The Modern Technique for Perfectly Cooked...

Lisa Q Fetterman, Lisa Q. Fetterman, et al.


Culinary Artistry

Andrew Dornenburg and Karen Page


Becoming a Chef (Revised)

Andrew Dornenburg and Karen Page


The Soul of a Chef: The Journey Toward Perfection

Michael Ruhlman


Noma 2.0: Vegetable, Forest, Ocean

Junichi Takahashi, Mette Søberg, et al.


Escoffier: The Complete Guide to the Art of Modern Cookery...

Georges Auguste Escoffier, H. L. Cracknell, et al.


Japanese Cooking: A Simple Art (Anniversary)

Shizuo Tsuji and Yoshiki Tsuji


Just a Few Miles South: Timeless Recipes from Our Favorite...

Ouita Michel and Brenna Flannery