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.

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.

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.