Ma Gastronomie
First published in 1969, this landmark of French cuisine is back in print with an all-new edition featuring more than 200 of Point's remarkable, inventive recipes. 50 photos, 25 in color.
Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts
Escoffier
White Heat 25
Paul Bocuse: The Complete Recipes
La Mere Brazier: The Mother of Modern French Cooking
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
The Complete Robuchon
The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Mario Batali Simple Italian Food: Recipes from My Two Villages