COOKING

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat

by Samin Nosrat
Kitchen Confidential

Kitchen Confidential

by Anthony Bourdain
Medium Raw

Medium Raw

by Anthony Bourdain
How to Cook Everything

How to Cook Everything

by Mark Bittman
The Joy of Cooking

The Joy of Cooking

by Irma S. Rombauer
Mastering the Art of French Cooking

Mastering the Art of French Cooking

by Julia Child
The Food Lab

The Food Lab

by J. Kenji Lopez-Alt
Plenty

Plenty

by Yotam Ottolenghi
Jerusalem

Jerusalem

by Yotam Ottolenghi
Ottolenghi Simple

Ottolenghi Simple

by Yotam Ottolenghi
Noma Guide to Fermentation

Noma Guide to Fermentation

by Rene Redzepi
Cooked

Cooked

by Michael Pollan
On Food and Cooking

On Food and Cooking

by Harold McGee
The Flavor Bible

The Flavor Bible

by Karen Page
Ratio

Ratio

by Michael Ruhlman
Heat

Heat

by Bill Buford
Blood, Bones & Butter

Blood, Bones & Butter

by Gabrielle Hamilton
The Third Plate

The Third Plate

by Dan Barber
Gastrophysics

Gastrophysics

by Charles Spence
Fast Food Nation

Fast Food Nation

by Eric Schlosser