Culinary

Achatz, Grant, and Nick Kokonas. Alinea. Berkeley: Ten Speed Press, 2008. Print.

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking. New York: Knopf, 2001. Print.

Blumenthal, Heston. The Big Fat Duck Cookbook. London: Bloomsbury, 2008. Print.

Bourdain, Anthony. Kitchen Confidential: Adventures in the Culinary Underbelly. New York, NY: Bloomsbury, 2000. Print.

Bras, Michel. Essential Cuisine. Woodbury, CT: Ici La Press, 2002. Print.

Chang, David, and Peter Meehan. Momofuku. New York: Clarkson Potter, 2009. Print.

Choate, Judith. The Fundamental Techniques of Classic Cuisine. New York: Stewart, Tabori & Chang, 2007. Print.

Claiborne, Craig, and Pierre Franey. Classic French Cooking. New York: Time-Life Books, 1970. Print.

Ducasse, Alain, Jean-François Piège, and Paul Evensen. Grand Livre De Cuisine. Issy-les-Moulineaux, France: LEC Édition, 2004. Print

Coco: 10 World-Leading Masters Choose, 100 Contemporary Chefs. London: Phaidon, 2009. Print.

Fisher, M F. K. The Art of Eating. New York: Collier Books, 1990. Print

Humm, Daniel, and Will Guidara. Eleven Madison Park: The Cookbook. New York: Little, Brown, 2011. Print.

Keller, Thomas, Susie Heller, Michael Ruhlman, and Deborah Jones. The French Laundry Cookbook. New York: Artisan, 1999. Print.

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. Print.

Myhrvold, Nathan, Chris Young, Maxime Bilet, and Ryan M. Smith. Modernist Cuisine: The Art and Science of Cooking. Bellevue, Wash: Cooking Lab, 2011. Print.

Pépin, Jacques. Essential Pepin: More Than 700 All-Time Favorites from My Life in Food. Boston: Houghton Mifflin Harcourt, 2011. Print.

Kulla, Frank, Patricia S. Kulla, and Fernand Point. Ma Gastronomie. Wilton, Conn: Lyceum Books, 1974. Print.

Redzepi, René, and Ditte Isager. Noma: Time and Place in Nordic Cuisine. London: Phaidon, 2010. Print.

Ripert, Eric, and Christine Muhlke. On the Line. New York: Artisan, 2008. Print.

Roux, Michel, and Kate Whiteman. Sauces : Revised and Updated Edition. New York: Rizzoli, 2009. Print.

Ruhlman, Michael, and Brian Polcyn. Charcuterie : the craft of salting, smoking, and curing. New York: W. W. Norton, 2005. Print.

Ruhlman, Michael. The Reach of a Chef : Professional Cooks in the Age of Celebrity. Penguin USA, 2007. Print.

Soltner, André, and Seymour Britchky. The Lutèce cookbook. New York: A.A. Knopf, 1995. Print.

White, Marco P. White heat. Great Britain: Octopus Publishing Group, Ltd, 2002. Print.

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