Reference works and cookbooks with emphasis on techniques:
- Nathan Myhrvold et al.: Modernist Cuisine (2011, 2438p) ISBN: 0982761007
- Harold McGee: Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes (2010, 576p) ISBN: 1594202680
- Shirley O’Corriher: Bakewise: The Hows and Whys of Successful Baking with Over 250 Magnificent Recipes (2008, 544p) ISBN: 1416560785
- Heston Blumenthal: The Big Fat Duck Cookbook(2008, 532p) ISBN: 1596915501
- Grant Achatz: Alinea (2008, 400p) ISBN: 1580089283
- Thomas Keller: Under pressure (2008, 295p) ISBN: 1579653510
- Viktor Stampfer: Sous-vide: Garen im Vakuum (2008, 200p, bilingual edition) ISBN: 3875150279
- Michael Ruhlman: The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen (2007, 256p) ISBN: 0743299787
- Michel Richard: Happy in the kitchen: The craft of cooking, the art of eating (2006, 352p) ISBN: 1579652999.
- The Culinary Institute of America: The Professional Chef, 8th Ed. (2006, 1232 p) ISBN: 0764557343
- Margaret Fulton: Margaret Fulton’s Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z (2006, 624p) ISBN: 1740662709
- Michael Ruhlman, Brian Polcyn: Charcuterie: The Craft of Salting, Smoking, and Curing (2005, 416p) ISBN: 0393058298
- Thomas Keller: Bouchon (2004, 320p) ISBN: 1579652395
- Alain Ducasse: Grand Livre De Cuisine (2004, 1080p) ISBN: 2848440007
- Sara R. Labensky et al.: On Baking: A Textbook of Baking and Pastry Fundamentals (2004, 736p) ISBN: 0135336473
- Andrew Dornenburg, Karen Page: The New American Chef : Cooking with the Best of Flavors and Techniques from Around the World (2003, 448p) ISBN: 0471363448
- Bo Friberg: The Advanced Professional Pastry Chef (2003, 800p) ISBN: 0471359262
- Bo Friberg: The Professional Pastry Chef: Fundamentals of Baking and Pastry (2002, 1040p) ISBN: 0471359254
- Sarah R. Labensky, Alan M. Hause: On Cooking: A textbook of Culinary Fundamentals (2002, 1240p, 3rd ed.) ISBN: 0130452416
- Sarah R. Labensky, Alan M. Hause: On Cooking: Techniques from Expert Chefs (2002, 1200p) ISBN: 0130618659
- Alan Davidson: The Penguin companion to food (2002, 1104p) ISBN: 0142001635
- Larousse Gastronomique (2001, 1360 p) ISBN: 0609609718
- Regan Daley: In the sweet kitchen: The definitive baker’s companion (2001, 704p) ISBN: 1579652085
- The culinary Institute of America: The Professional Chef’s Techniques of Healthy Cooking (2000, 656p) ISBN: 0471332690
- Alan Davidson: The Oxford Companion to Food (1999, 912p) ISBN: 0192115790
- Le Cordon Bleu’s Complete Cooking Techniques – 700 techniques, 2000 photos (1997, 352) ISBN: 0688152066
- Mary Deirdre Donovan: Cooking Essentials for the New Professional Chef (1996, 816p) ISBN: 0471287172
Books and brochures about techniques of special importance to molecular gastronomy:
- Thomas Keller: Under pressure (2008, ) ISBN: 1579653510
- Jeffrey M. Farber: Principles of Modified-Atmosphere and Sous Vide Product Packaging (1995, 464p) ISBN: 1566762766
- Sue Ghazala: Sous Vide and Cook-Chill Processing for the Food Industry (1998, 341p) ISBN: 0751404330
- Sara L Leadbetter: Sous-vide: A technology guide (1989, 22p) ASIN: B0007BOL70
- Jean-Francois Choain, Phillipe Noël: Le sous-vide et les technologies actuelles en cuisine (1999) ISBN: 2862682632
- Claire Calmejane, Jean-Charles Barrier: Le guide pratique de la cuisine sous vide (1998) ISBN: 2862681091
- Kurt Ingar Draget, Olav Smidsrød, Gudmund Skjåk-Bræk: Alginates from Algae (2005, 30p) Free pdf download
- ISP corporation: Alginates Technical User Guide (2002, 26p) Free pdf download
- FMC BioPolymers: Alginates (2003, 26p) Free pdf download
- Also check out the Jaccard meat tenderizerer