By: Thomas Keller Published: Oct 15 2008
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Under Pressure: Cooking Sous Vide By: Thomas Keller Published: Oct 15 2008
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs By: Karen Page, Andrew Dornenburg Published: Sep 16 2008
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Zagat 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants) By: Zagat Survey Published: Oct 7 2008
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The Professional Chef By: The Culinary Institute of America Published: Aug 28 2006
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On the Line By: Eric Ripert, Christine Muhlke Published: Nov 1 2008
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Culinary Artistry By: Andrew Dornenburg, Karen Page Published: Oct 21 1996
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Larousse Gastronomique By: Larousse Gastronomique Published: Oct 2 2001
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Morimoto: The New Art of Japanese Cooking By: Masaharu Morimoto Published: Aug 20 2007
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Gordon Ramsay's Three Star Chef By: Gordon Ramsay Published: Oct 14 2008
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