The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto

The Making of a Chef: Mastering Heat at the Culinary Institute of America

The French Laundry Cookbook (The Thomas Keller Library)

On Food and Cooking: The Science and Lore of the Kitchen

Ad Hoc at Home (The Thomas Keller Library)

Under Pressure: Cooking Sous Vide (The Thomas Keller Library)

Bouchon (The Thomas Keller Library)

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

The Reach of a Chef: Professional Cooks in the Age of Celebrity