Cookbook recommendation.

Hi. Is there any interest for a thred to recomend cookbook's?

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Is there any one that know about books for baking (bread) of the same quality like the books above here?

Chris_Young_80640

I think this is an excellent bread book that I would put into the above category: http://amzn.to/Wkt3J4

Patrick_Ancillotti_6135

I'm not sure how no one has posted this yet, but of course :

Modernist Cuisine: http://www.amazon.com/Modernist-Cuisine-The-Science-Cooking/dp/0982761007/ref=sr_1_2?ie=UTF8&qid=1357534740&sr=8-2&keywords=modernist+cuisine

Modernist Cuisine at Home: http://www.amazon.com/Modernist-Cuisine-Home-Nathan-Myhrvold/dp/0982761015/ref=sr_1_1?ie=UTF8&qid=1357534740&sr=8-1&keywords=modernist+cuisine

Johan_Edstrom_5586

These two I've always liked

http://www.amazon.com/Jacques-Pepins-Technique-Complet-Pepin/dp/1579121659

http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355/ref=sr_1_1?s=books&ie=UTF8&qid=1357575056&sr=1-1&keywords=the+professional+chef

Brendan_Lee_56950

I second the Pepin book. I like it for how detailed it is for even the most basic of preparations.

prince_of_porcelain

More a cookbook than recipe book: On Food and Cooking - Harold McGee

@Norway for bread I'd recommend:

The Bread Baker's Apprentice - Peter Reinhart

Tartine Bread - Chad Robertson

Bouchon Bakery -Thomas Keller

Momofuku Cookbook

The French Laundry Cookbook

A Guide to Modern Cookery (Classic)

The Science of Cooking

Grand Livre de Cuisine (Alain Ducasse)

Escoffianas Brasileiras (Alex Atala is one of the best chefs in the world. He showed Brazil to the entire world. His restaurant D.O.M. is the 4th best by Restaurant Magazine.)

No one has mentioned: A Practical Guide to Sous Vide Cooking (Douglas Baldwin), The Flavor Bible (Karen Page) and Ratio (Ruhlman).

For desserts, Momofuku Milkbar and anything Francisco Migoya.

On my kitchen shelf: MC, MC @ home, On Food and Cooking, and Alinea. I also check the Fat Duck Cookbook out of the library, frequently.

susan_fox_33805

LOVE love love The Flavor Bible and Ratio. Thanks for bringing them to the fore, @BlvCook

Some of my favorites are David Chang and Thomas Keller's books. I really like how Keller has a range of cookbooks that satisfies audiences from casual cooks (Ad Hoc at Home) all the way up through professional (Under Pressure).

Another recommendation is not really a cookbook but rather a culinary journal: Chang's Lucky Peach. It's a quarterly magazine packed with food stories and modernist recipes.

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