Here is a composite list of all of my cookbooks. I cannot stress the importance of cookbooks for all chefs and avid home cooks.
A Cook’s Tour by Anthony Bourdain
A Day at El Bulli by Ferran Adria
A16 Food & Wine by Nate Appleman
Ad Hoc at Home by Thomas Keller
Alice Waters & Chez Panisse by Thomas McNamee
Alinea by Grant Achatz
Aquavit by Marcus Samuelsson
Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
Au Pied de Cochon by Martin Picard
Best of Gourmet by Gourmet Magazine
Bistro Laurent Tourondel by Laurent Tourondel
Bouchon by Thomas Keller
Boulevard by Nancy Oakes
Boy Meets Grill by Bobby Flay
Burger Bar by Hubert Keller
Caribbean Cooking by Elisabeth Ortiz
Charcuterie by Brian Polcyn & Michael Ruhlman
Charlie Trotter’s by Charlie Trotter
Charlie Trotter’s Desserts by Charlie Trotter
Charlie Trotter’s Meat and Game by Charlie Trotter
Charlie Trotter’s Seafood by Charlie Trotter
Charlie Trotter’s Vegetables by Charlie Trotter
Chez Jacques by Jacques Pepin
Chez Panisse Cooking by Paul Bertolli
Chocolate Epiphany by Francois Payard
Cooked by Jeff Henderson
Cookies by Martha Stewart
Cooking in NYC by Daniel Boulud
Craft of Cooking by Tom Colicchio
Culinaria France by Ullmann
Culinaria Italy by Ullmann
Culinaria Spain by Ullmann
Culinary Artistry by Dornenburg & Page
Dessert Fourplay by Johnny Iuzzini
Fat by Jennifer McLagan
Flavor by Rocco DiSpirito
Food For Thought by Ferran Adria
Food Lover’s Companion Deluxe Edition
Garlic and Sapphires by Ruth Reichl
Great Chefs Cook Vegan by Long
Heat by Bill Buford
Herbs & Spices by Jill Norman
In Julia’s Kitchen by Julia Child
In Search of Perfection by Heston Blumenthal
International Cooking by Heyman
Kitchen Confidential by Anthony Bourdain
Knife Skills in the Kitchen by Charlie Trotter
La Technique by Jacques Pepin
Lessons in Excellence by Charlie Trotter
Letters to a Young Chef by Daniel Boulud
Live to Cook by Michael Symon
Local Breads by Daniel Leader
Matt Moran by Matt Moran
Maze by Gordon Ramsay
Molecular Gastronomy by Herve This
Molto Italiano by Mario Batali
Momofuku by David Chang
Morimoto by Masaharu Morimoto
My New Orleans by John Besh
Nobu West by Nobu Matsuhisa
Olaf’s Kitchen by Olaf Mertens
On Baking Textbook by Gisslen
On Cooking Textbook by Labensky
On Food and Cooking by Harold McGee
On the Line by Eric Ripert
Oxford Companion Guide to Food and Wine
Practical Guide to the New American Kitchen by Charlie Palmer
Professional Baking & Pastry by Culinary Institute of America
Professional Chef by Culinary Institute of America
Reach of a Chef by Michael Ruhlman
Return to Cooking by Eric Ripert
Rick Bayless’s Mexican Kitchen by Rick Bayless
Roasting in Hell’s Kitchen by Gordon Ramsay
Salumi by Vincento
Simple to Spectacular by Jean-Georges Vongerichten
Simply Elegant Soup by George Morrone
Soul of a Chef by Michael Ruhlman
Supreme Cuisine by Pol Martin
Taste of Home Winning Recipes
The Devil in the Kitchen by Marco Pierre Whtie
The Fat Duck Cookbook by Heston Blumenthal
The Flavor Bible by Dornenburg & Page
The French Laundry Cookbook by Thomas Keller
The Herbfarm Cookbook by Jerry Traunfeld
The Joy of Pickling by Linda Ziedrich
The Man Who Ate Everything by Jeffrey Steingarten
The Martha Stewart Living Cookbook by Martha Stewart
The Nasty Bits by Anthony Bourdain
The New American Chef by Dornenburg & Page
The Sushi Experience by Hiroko Shimbo
The Sweet Life by Kate Zuckerman
The Ultimate Cookbook by Bruce Weinstein
Under Pressure by Thomas Keller
Vegetables by Culinary Institute of America
Weber’s Real Grilling by Jamie Perviance
What Einstein Told His Cooks 2 by Robert Wolke
What Einstein Told His Cooks by Robert Wolke
What to Drink With What You Eat by Dornenburg & Page
wichcraft by Tom Colicchio
Working the Plate by Christopher Styler
Your New Restaurant by Vincent Mischitelli
