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Escoffier: The Complete Guide to the Art of Modern Cookery|
by Auguste Escoffier
AKA Le Guide Culinare or the French cooking bible. This is the defining book of classic French cooking and is very advanced in nature. There are many fun and exciting recipes here, but this is not for the amateur cook. Recommended by Ira Krizo, Christian Chef.
Larousse Treasury of Country Cooking|
by Marie Maronne & Rose Montigny
This is one of my favorite international cookbooks. It has country recipes from various countries from around the world with some recipes that are simple to make, affordable, and most importantly taste amazing! Recommended by Ira Krizo, Christian Chef.
Chef Paul Prudhomme's Louisiana Kitchen|
by Paul Prudhomme
This book contains a variety of recipes, including my favorite jambalaya and gumbo recipes. Be somewhat careful about the spice levels (the jumbalaya recipe is way too hot for me and I love spicy foods). That is easily fixed by starting recipes with half the spice level and adding more to taste later. Recommended by Ira Krizo, Christian Chef.
Fondues from Around the World|
by Eva Klever
This is a fun book full of fondues in all shapes and sizes. This has good recipes for classic Swiss cheese and chocolate fonudes, but also has a variety of meat fondues and even fondues from Japan, Vietnam & China. Recommended by Ira Krizo, Christian Chef.
The Fundamental Techniques of Classic Cuisine|
by The French Culinary Institute
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