chefsden.com

The Professional chefs website

Essence: Recipes from Le Champignon Sauvage (Hardcover)

by David Everitt-Matthias (Author)

The Big Fat Duck Cookbook (Hardcover)

by Heston Blumenthal (Author)

World's Best Restaurants (Paperback)

by Think Books (Author)

How to Cook the Perfect... (Hardcover)

by Marcus Wareing (Author)

McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture (Hardcover)

by Harold McGee (Author)

The French Laundry Cookbook (Hardcover)

by Thomas Keller (Author),

Deborah Jones (Photographer)

Essential Cuisine (Hardcover)

by Michel Bras (Author)

Maze: The Cookbook [Illustrated] (Hardcover)

by Jason Atherton (Author)

The Complete Keller: WITH "French Laundry Cookbook" AND "Bouchon" (Hardcover)

by Thomas Keller (Author)

Michel Bras - Inventing Cuisine [2003]

DVD ~ Michel Bras

Recommended Books by Chefs

Buy Now and start your collection

El Bulli 2003-2004 (Hardcover)

by Ferran Adria (Author), Juli Soler (Author), Albert Adria (Author)

Formulas for Flavour:

How to Cook Restaurant Dishes at Home

(Conran Octopus Interiors) (Paperback)

by John Campbell (Foreword),

Sam Bailey (Author)

Ma Gastronomie (Hardcover)

by Fernand Point (Author)

Recipes from a 3 Star Chef

[Illustrated] (Hardcover)

by Gordon Ramsay (Author)

A Day at ElBulli (Hardcover)

by Ferran Adria (Author), Juli Soler

(Author), Albert Adria (Author)

Made in Great Britain (Hardcover)

by Aiden Byrne (Author)

">

Molecular Gastronomy: Exploring the Science of Flavor

(Arts & Traditions of the Table:

Perspectives on Culinary History)

(Hardcover)

by H This (Author)

Bouchon (Hardcover)

by Thomas Keller (Author)

Molecular Gastronomy Exploring the Science of Flavor

(Arts & Traditions of the Table: Perspectives on Culinary History):

Pierre Gagnaire: Reinventing French Cuisine (Hardcover)

by Jean-Francois Abert (Author), Peter Lippmann (Photographer)

Tetsuya (Hardcover)

by Charlie Trotter (Foreword), Tetsuya Wakuda (Author)

Fish (Hardcover)

by Tom Aikens (Author)