3.000 años de cocina española

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Tovar, Rosa. 3.000 años de cocina española / Rosa Tovar, Monique Fuller, Ferran Adrià -- Madrid : Espasa, 2006. 433p.

Japanese Cooking. A Simple Art : "25th anniversary edition."

Tsuji, Shizuo. Japanese Cooking. A Simple Art : "25th anniversary edition." / Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji. -- Tokyo ; New York : Kodansha International Ltd., 2006. 507 p.

On Cooking: A textbook of Culinary Fundamentals

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Labensky, Sarah R Hause. On Cooking: A textbook of Culinary Fundamentals / Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel ; photographs by Richard Embery ; drawings by William E. Ingram. -- N.J. : Pearson, 2011. 1183 p.

Haute Chinese Cuisine from the Kitchen of Wakiya.

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Wakiya, Yuji. Haute Chinese Cuisine from the Kitchen of Wakiya. / Yuji Wakiya ; forewords by David Bouley and Nobu Matsuhisa ; photographs by Masashi Kuma. -- New York : Kodansha International, 2008. 191 p.

Culinary Mexico : authentic recipes and traditions

Hoyer, Daniel. Culinary Mexico : authentic recipes and traditions / Daniel Hoyer ; photography by Marty Snortum. -- Utah : Gibbs Smith, 2005. 216 p.

Professional cooking

Gisslen, Wayne. Professional cooking / Wayne Gisslen. -- New York : John Wiley & Sons, 1983. 680 p.

Annals of the Caliphs' kitchens : Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook

Annals of the Caliphs' kitchens : Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook / al-Muẓaffar ibn Naṣr Ibn Sayyār al-Warrāq, Nawal Nasrallah, Kaj Öhrnberg;,Saḥbān Murūwah -- Boston : Brill, 2010. x, 867 p., [42] p.

The Escoffier Cookbook and Guide to the Fine Art of Cookery. For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes

Escoffier, Auguste. The Escoffier Cookbook and Guide to the Fine Art of Cookery. For Connoisseurs, Chefs, Epicures Complete With 2973 Recipes / Auguste Escoffier -- 55th ed.-- New York : Crown Publishers, 2000. 923 p.

Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts

Saulnier, Louis. Le Repertoire De La Cuisine: The World Renowned Classic Used by the Experts / L Saulnier; Jacques Pepin; George Lang -- Universidad Estatal de Pensilvania, Barron's Educational Series, 1977. 239 p.

1,000 Indian recipes

Batra, Neelam. 1,000 Indian recipes / Neelam Batra -- New York : Wiley, 2002. xiv, 690 p.

Italian cuisine : A cultural history

Capatti, Alberto. Italian cuisine : A cultural history / Alberto Capatti, Massimo Montanari -- New York : Columbia University Press, 1999. 400 p.

Julia Child : Mastering the Art of French Cooking

Julia Child : Mastering the art of French cooking. Volume 1 / Julia Child; Louisette Bertholle; Simone Beck -- 40a. ed. -- New York : Knopf, 2001. 752 p.

Encyclopedia of Jewish Food

Marks, Gil. Encyclopedia of Jewish Food / Gil Marks -- Hoboken, N.J. : Wiley, 2010. 672 p

Le Cordon Bleu Guía Completa de las Técnicas Culinarias

Wright, Jeni. Le Cordon Bleu Guía Completa de las Técnicas Culinarias / Jeni Wright, Eric Treuillé -- Barcelona : Blume, 2006. 351p.

Le Cordon Bleu - Las técnicas del chef : equipo, ingredientes, terminología gastronómica

Le Cordon Blue. Las técnicas del chef : equipo, ingredientes, terminología gastronómica. / Cordon bleu (School : Paris, France) -- Barcelona : Blume, 2001. 256 p.