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Top rated professional cooking books

Here are some top-rated professional cooking books:

"The Joy of Cooking" by Irma S. Rombauer: A classic cookbook that has been a staple in many professional kitchens for decades.
"Mastering the Art of French Cooking" by Julia Child: A comprehensive guide to French cuisine, considered a must-have for any professional chef.
"The Essentials of Classic Italian Cooking" by Marcella Hazan: A detailed guide to traditional Italian cooking, covering everything from pasta to risotto.
"Larousse Gastronomique" by Prosper Montagné: A definitive reference book on French cuisine, covering ingredients, techniques, and recipes.
"The Professional Chef" by The Culinary Institute of America: A comprehensive textbook on cooking techniques, ingredient identification, and menu planning.
"On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee: A detailed guide to the science behind cooking, covering everything from food chemistry to cooking techniques.
"The Art of Fermentation" by Sandor Katz: A comprehensive guide to fermentation techniques, covering everything from sauerkraut to kimchi.
"The Flavor Bible" by Karen Page and Andrew Dornenburg: A guide to flavor pairing and menu planning, covering everything from classic combinations to innovative pairings.
"Le Bernardin Cookbook" by Eric Ripert: A seafood-focused cookbook from the acclaimed chef and owner of Le Bernardin restaurant.
"Alinea" by Grant Achatz: A avant-garde cookbook from the chef and owner of Alinea restaurant, featuring innovative and experimental recipes.

Baking and Pastry:

"The Bread Baker's Apprentice" by Peter Reinhart: A comprehensive guide to bread baking, covering everything from basic breads to artisanal loaves.
"The Cake Bible" by Rose Levy Beranbaum: A detailed guide to cake baking, covering everything from classic cakes to decorative techniques.
"The Pastry Queen" by Rebecca Rather: A comprehensive guide to pastry making, covering everything from classic desserts to innovative creations.

Specialized Cuisine:

"Jerusalem: A Cookbook" by Yotam Ottolenghi and Sami Tamimi: A comprehensive guide to Middle Eastern cuisine, covering everything from street food to fine dining.
"Peruvian Power Foods" by Manuel Villacorta: A guide to Peruvian cuisine, covering everything from traditional dishes to modern twists.
"Korean Home Cooking" by Sohui Kim: A comprehensive guide to Korean cuisine, covering everything from kimchi to bibimbap.

Molecular Gastronomy:

"Modernist Cuisine" by Nathan Myhrvold: A comprehensive guide to molecular gastronomy, covering everything from spherification to foamification.
"The Science of Cooking" by Peter Barham: A detailed guide to the science behind cooking, covering everything from food chemistry to cooking techniques.

These books are highly regarded in the culinary world and can help professional chefs and home cooks alike to improve their skills and knowledge.

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