 | Larousse Gastronomique: The World's Greatest Cookery Encyclopedia (Larousse) by Prosper Montagne
Buy new: £38.99 / Used from: £30.00 one of the best ensyclopedias in modern cooking, gives you an answer to most questions
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 | The Roux Brothers on Patisserie by Albert Roux
Buy new: £16.25 / Used from: £15.60 might seem a little oldfashioned but the Roux Brothers best book, and remember Gordon Ramsey and Marco Pierre White calls Albert Roux Chef. He is really a living legend
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 | The Oxford Companion to Food by Alan Davidson
Buy used from: £17.41 not as professional minded as larousse, but you will need both cause they complement eachother
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 | French Cheeses by Kazuko Masui
Buy used from: £4.75 a meal is not complete without cheese, and this little book is a gem
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 | Sauces: Sweet and Savoury, Classic and New by Michel Roux
Buy used from: £13.48 if you want to know how to make a sauce you will buy this book!
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 | The French Laundry Cookbook by Thomas Keller
Buy new: £21.10 / Used from: £21.00 How you can possibly rate the best restaurant in the world is to me a mystery, but The French Laundry is extremly good I must admit
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 | Rick Stein's Seafood by Rick Stein
Buy new: £16.29 / Used from: £7.99 The ultimate seafood cookbook, not so much for the recipes but for the step by step instruction on how to prepare fish. I find my self recommending this book to apprentices frequently!
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 | Charlie Trotter's Vegetables by Charlie Trotter
Buy new: £20.00 / Used from: £13.65 I am not saying Charlie Trotters other books are bad, but I do feel theres something special about this one
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 | El Bulli: 1998-2002 by Ferran Adria
Buy used from: £172.50 I am not sure if this is the english edition, but it is possible to get hold of. Mind, it cost an arm and a leg. But it is fantastic!!!!!!!!!!!
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 | Girardet by Fredy Girardet
Buy used from: £40.03 The first Girardet cookbook is very hard to come by, but this is also very good. One of the grand masters in french cuisine.
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 | Formulas for Flavour by John Campbell
Buy used from: £107.39 John Campbell is together with Heston Blumenthal and Ferran Adria the frontrunners in scientific cooking, and the latter two might be better but this book is easier to get hold of.
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 | The Physiology of Taste (Penguin Classics) by Jean Antheleme Brillat-Savarin
Buy new: £3.96 / Used from: £1.68 Jean Anthelme Brillat-Savarin is a must to read for any starting chef, a celebration of food
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 | The Nouvelle Cuisine of Jean and Pierre Troisgros by Jean Troisgros
Buy used from: £6.42 Nouvelle cuisine, it sounds like swearwords but the Trosgras pulled it off
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 | The New Sotheby's Wine Encyclopedia: A Comprehensive Reference Guide to the Wines of the World by Tom Stevenson
Buy used from: £21.00 As a chef I also have to know my wines and I find this book very informative, It is one of severale I own but is a good starting point. Happy Cooking!!!!!!!!!!
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