Alinea – Grant Achatz
Ad Hoc At Home – Thomas Keller, David Cruz, Susie Heller, Michael Ruhlman, and Amy Vogler
An American Place: Celebrating the flavors of America - Larry Forgione
Artisanal Cooking – Terrance Brennan & Andrew Friedman
Asian Ingredients – Bruce Cost
Au Pied De Cochon – Martin Picard
Ball: Complete Book of Home Preserving - Judi Kingry and Lauren Devine
Barcelona Served – Contemporary Catalan Cuisine – Montse Palacin
Becoming a Chef – Karen Page & Andrew Dornenburg
Beyond The Great Wall : Recipes and Travels through the Great Subcontent - Jeffrey Alford and Naomi Duguid
Blue Plate Specials & Blue Ribbon Chefs: The Heart And Soul Of America’s Roadside Restaurants – Jane and Michael Stern
Bouchon – Thomas Keller, Susie Heller & Michael Ruhlman
Charcuterie: The Craft of Salting, Smoking, and Curing - Micheal Ruhlman & Brian Polcyn
Chef Daniel Boulud: Cooking in New York City – Daniel Boulud & Peter Kaminsky
Chocolate Epiphany: Francois Payard with Anne E. McBride
Cooking – Tom Aikiens
Cooking by Hand - Paul Bertolli
Craft of Cooking – Tom Colicchio
Culinary Artistry - Karen Page & Andrew Dornenburg
Dessert Fourplay - Johnny Iuzzini
Essence: Recipes From Le Champigning Sauvage – David Everitt - Matthias
Le Guide Culinaire - Escoffier
James Beard’s American Cookery – James Beard
Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia – Jeffrey Alford and Naomi Duguid
Indulge: 100 Perfect Desserts – Claire Clark
Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent – Jeffrey Alford and Naomi Duguid
Molecular Gastronomy – Herve This
Morimoto – Masaharu Morimoto
My New Orleans: The Cookbook – John Besh
New American Table – Marcus Samuelson
New Wave Asian – Sri Owen
Nobu Now – Nobuyuki Matsuhisa
On Food and Cooking: The Science and Lore of the Kitchen – Harold McGee
On the Line – Eric Ripert with Christine Muhlke
Pleasures of The Vietnamese Table – Mai Pham
Reinventing French Cuisine – Pierre Gagnaire
Sushi: Taste and Technique – Kimiko Barber and Hiroki Takemura
Tapas: A Taste of Spain in America – Jose Andreas
Terrine – Stephane Reynaud
Tetsuya – Tetsuya Wakuda
The Breath of A Wok – Grace Young & Alan Richardson
The Cheese Plate - Max McCalman & David Gibbons
The Chinese Kitchen – Eileen Yin – Fei Lo
The Elements of Taste - Gray Kunz & Peter Kaminsky
The Fat Duck Cookbook – Heston Blumenthal
The Flavor Bible - Karen Page & Andrew Dornenburg
The French Laundry Cookbook – Thomas Keller, Susie Heller, and Michael Ruhlman
The Lee Bros. Southern Cookbook – Matt Lee and Ted Lee
The New Spanish Table – Anya von Bremzen
The River Cottage Cookbook – Hugh Fearnley - Whittingstall
The Spiaggia Cookbook – Tony Mantuano & Cathy Mantuano
The Sweet Life – Kate Zuckerman
The Whole Beast: Nose to Tail Eating – Fergus Henderson
Three Star Chef – Gordon Ramsay
True Thai – Victor Sodsook, Theresa Volpe, and Byron Laursen
Under Pressure: Cooking Sous Vide – Thomas Keller, Jonathan Benno, Corey Lee, Sebastian Rouxel, Sussie Heller, Michael Ruhlman, and Amy Vogler
What Einstein Told His Cook – Robert L. Wolke
What to Drink with What you Eat - Karen Page & Andrew Dornenburg
White Heat – Marco Pierre White
Wild Sweets - Dominique & Cindy Duby
