The Complete Keller: The French Laundry Cookbook & Bouchon16 reviews Thomas Keller Artisan, 2006 YMD + One of the best cookbooks + A Culinary Course in a Box + Great for all cooks.             The Big Fat Duck Cookbook1 review Heston Blumenthal Bloomsbury USA, 2008 Fitting testament to a fascinating fellow... The Big Fat Duck Cookbook This book is an accomplishment worthy of telling Blumenthal's tale of discovery and evolution. It is in fact exactly what I had been looking for every time I had previously purchased an overgrown coffe-table cook book... usually to be let down by the quality, format or ...             Asian Flavors of Jean-Georges9 reviews Jean Georges Vongerichten Broadway, 2007 Awesome Asian Flavors + Great Flavor Combinations! + Asian Flavors=Spice Market Rarely do I read a cookbook and want to make every single recipe. This was the case with Asian Flavors of Jean-Georges. From this book I have made the Pork Vindaloo. As soon as the marinade went onto the meat I knew it would be a winner. It smelled so good! The coconut sticky rice was the perfect ...             The Patisserie of Pierre Herme (Spanish Ed.)3 reviews Pierre Herme Culinary & Hospitality Industry Publication Services, 1997 Beautiful book for professional pastry chefs + An amazing catalogue of Pierre Herme's talent + A Great Book for Pastry Professionals For some pastry chefs, Pierre Herme is a god. This book is his offering back to us. It contains beautiful pictures and wonderful tasting recipes for whole cakes, tarts and petit fours. No plated desserts are covered. I love this book and turn to it whenever I am developing something new and ...             Dessert Cuisine1 review Oriol Balaguer Montagud Editores, 2002 New Patisserie In his landmark self titled debut. Oriol Balaguer asserts himself as one of the premiere pastry chefs of our time (along with Fransisco Torreblanca, Ramon Morato and Jordi Butron) The Spanish and El Bulli influence is clearly evident in all of Balaguers creations. The recipes are precise and well ...             Essential Cuisine3 reviews Michel Bras Ici La Pr, 2002 Art + Very 'haute cuisine', very decorative, useful ideas. + the french trotter This man loves his cuisine and loves nature. The photos are simple and stylish but not contrived. There are also many well executed photos of the countryside in the back. The directions are as simple as if you are standing next to a cook who is explaining things to you as they cook. I can't help ...             Under Pressure: Cooking Sous Vide11 reviews Thomas Keller Artisan, 2008 Not for the home chef. + Not for Rachael Ray + An instant classic, but not for everyone + so what + Great ideas, not able to execute in the home kitchen (yet)             Los Secreto de Los Pucheros Herve This ACRIBIA, 1998             Barcelona Served: Contemporary Catalan Cuisines Montse Palacin B-Guided, 2005 Barcelona Served is an illustrated guide to contemporary Catalan cuisine, including its major figures and restaurants from Barcelona and throughout Catalonia. This beautifully illustrated book presents 14 of its major figures (Ferran Adrà, Sergi Arola, Carme Ruscaddella...) and 98 of its restaurants. The book features established and up-and-coming creative chefs, and a series of recipes that ...             On the Line2 reviews Eric Ripert, Christine Muhlke Artisan, 2008 Six Million Dollars Worth of Great Food! + Great book, but as yet unrecognized. This book is TOP quality! It is a delight to the eye with lots and lots of fabulous, artsy photos and is a very interesting read but would be great just sitting out to browse through too. The book starts with the history of restaurant Le Bernadin, "that caused a shift not only in how New ...             Pierre Gagnaire: Reinventing French Cuisine3 reviews Peter Lippmann Stewart, Tabori and Chang, 2007 Vadouvan + Essence: Recipes from Le Champignon Sauvage Product was as described and arrived in good time. I bought it for the recipe for the seasoning "Vadouvan". EXCELLENT!             Alinea15 reviews Grant Achatz Ten Speed Press, 2008 Absolutely Beautiful! + Achatz is Dali: Alinea - Each Bite is a Paragraph of Mindfulness + Awesome + Astounding and inspirational + The world is a better place because of Chef Achatz.             Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on ...22 reviews Hervé This Columbia University Press, 2005 For the scientist-cook + interesting, sometimes dry or explanations unclear + What's Cooking? After reading the Italian translation a coupe of years ago, I was so much hoping for an English translation, and here it is; and it's brilliant! It's quite one thing to follow recipes and follow instructions, and quite another to understand at a physico-chemical level WHY you need to do things in a ...             The Science of Cooking10 reviews Peter Barham Springer, 2001 Good Food Book + The Science of Cooking + scientifically informative but far from complete in the cooking aspect + behind the kitchen             La Cocina y Sus Misterios Herve This ACRIBIA, 1999             Le Bernardin Cookbook: Four-Star Simplicity13 reviews Maguy Le Coze, Eric Ripert Broadway, 1998 One of the Best Seafood Restaurant Books + Le Bernardin + Le Bernardin Cookbook `Le Bernardin Cookbook' by highly regarded seafood chef Eric Ripert and restaurateur Maguy Le Coze (cofounder of the restaurant with her brother Gilbert) is the first case where I wished I could give a half a star. In many ways, it is a classic restaurant cookbook which is better than average in ...             Los Ninos En La Cocina Herve This ACRIBIA, 2000             Paco Torreblanca Paco Torreblanca Vilbo Ediciones, 2006 Paco Torreblanca's famous pastry book is now available in English from C.H.I.P.S. The outstanding success of this book in Spanish has prompted the publication of this new edition which is simultaneously in English and Spanish, both languages in the same book. This oversized, beautiful hardcover book is illustrated with full color, high quality photos throughout. There are photographs of the ...             Asfalto Culinario: El Laboratorio de Arzak1 review Xavier Gutierrez Everest Publishing, 2006 I need to learn spanish. This book is going to make me learn spanish. It seems pretty cool, and I'm figuring out about half of it already. The company that I bought it from (not amazon) REALLY SUCKS! It took almost 2 months to get to me. But the book is cool.             Asfalto Culinario: El Laboratorio de Arzak1 review Xavier Gutierrez Everest Publishing, 2006 I need to learn spanish. This book is going to make me learn spanish. It seems pretty cool, and I'm figuring out about half of it already. The company that I bought it from (not amazon) REALLY SUCKS! It took almost 2 months to get to me. But the book is cool.