Here is the list of the ten cookbooks we think are worth having in your kitchen. Whether you follow the recipes exactly or just use them for inspiration, the choice is up to you. But, we guarantee you’ll find each of these is worth every cents.
- Institut Paul Bocuse Gastronomique: The definitive step-by-step guide to culinary excellence; by Institut Paul Bocuse. Click here for a copy.
- Escoffier, Le Guide Culinaire; by Auguste Escoffier. Click here fo a copy.
- Modernist Cuisine: The Art and Science of Cooking, by Nathan Myhrvold, Chris Young & Maxime Bilet. Click here for a copy.
- Larousse Gastronomique: The World's Greatest Culinary Encyclopedia; by Librairie Larousse. Click here for a copy.
- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs; by Karen Page, Andrew Dornenburg. Click here for a copy.
- The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor); by René Redzepi &David Zilber. Click here to get a copy.
El Bulli 2003-2004; by Ferran Adria, Juli Soler & Albert Adria. Click here for a copy.
- The Professional Chef; by The Culinary Institute of America (CIA). Click here for a copy.
- Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World; by America's Test Kitchen. Click here for a copy.
- Molecular Gastronomy: Scientific Cuisine Demystified; by Jose Sanchez. Click here to get a copy.
Of course, this is not an exhaustive list and there are not doubt there are more interesting cookbooks to consider but we had to make to selection.