A lucky dip of quirky picks, each recommended by a single contributor
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Le Guide Culinaire
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Science in the Kitchen and the Art of Eating Well
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Le Répertoire de la Cuisine
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Culinary Artistry
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Great Chefs of France
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La Varenne Pratique
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Bread: A Baker's Book of Techniques and Recipes
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Sauces: Classical and Contemporary Sauce Making
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The Professional Chef
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Frozen Desserts
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Baking & Pastry: Mastering the Art and Craft
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The Professional Pastry Chef
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The Cuisine of Alain Senderens
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The New Professional Chef
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How Baking Works
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Advanced Bread and Pastry
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Practical Professional Cookery
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Umami: Unlocking the Secrets of the Fifth Taste
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The Professional Charcuterie Series
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The Art of the Chocolatier
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Garde Manger: The Art and Craft of the Cold Kitchen
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The Elements of Dessert
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Professional Vegetarian Cooking
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The Advanced Professional Pastry Chef
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Professional Baking
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Professional Cooking
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Grand Dictionnaire de Cuisine
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The Fundamental Techniques of Classic Pastry Arts
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The Fundamental Techniques of Classic Bread Baking