Reference

Larousse Gastronomique

The Vegetable Butcher

Six Seasons: A New Way with Vegetables

The King Arthur Flour All-Purpose Baker's Companion

How to Cook Everything

The Essential New York Times Cookbook

Ratio

The Food Lab

Salt, Fat, Acid, Heat

Sauces

All About Braising

All About Roasting

The Wok

The Flavor Matrix:

The Regional Italian Cookbook

Essentials of Classic Italian Cooking

Bread

Taste of Home Soups & Breads

The Skillet

Pie in the Sky Successful Baking at High Altitudes

Make the Bread, Buy the Butter