monk: Light and Shadow on the Philosopher's Path
Yoshihiro Imai , Yuka Yanazume, et al.
4.1 on Amazon
1 HN comments
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling and The Culinary Institute of America (CIA)
4.8 on Amazon
1 HN comments
The McDougall Program for Maximum Weight Loss
John A. McDougall
4.6 on Amazon
1 HN comments
Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week, in Less Than 30 Minutes a Meal
Toni Okamoto and MD FACLM Michael Greger
4.6 on Amazon
1 HN comments
Oaxaca: Home Cooking from the Heart of Mexico
Bricia Lopez and Javier Cabral
4.8 on Amazon
1 HN comments
The Bread Bible
Rose Levy Beranbaum , Alan Witschonke, et al.
4.7 on Amazon
1 HN comments
How to Bake
Paul Hollywood
4.8 on Amazon
1 HN comments
The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body
Sarah Ballantyne and Robb Wolf
4.7 on Amazon
1 HN comments
Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity (1)
Ivor Cummins and Dr. Jeffry Gerber
4.7 on Amazon
1 HN comments
BraveTart: Iconic American Desserts
Stella Parks and J. Kenji López-Alt
4.8 on Amazon
1 HN comments
Keto: The Complete Guide to Success on The Ketogenic Diet, including Simplified Science and No-cook Meal Plans (1)
Maria Emmerich and Craig Emmerich
4.6 on Amazon
1 HN comments
Modernist Bread
Nathan Myhrvold and Francisco Migoya
4.7 on Amazon
1 HN comments
The pH Miracle: Balance Your Diet, Reclaim Your Health
Shelley Redford Young and Robert O. Young PhD
4.4 on Amazon
1 HN comments
Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman , Brian Polcyn, et al.
4.7 on Amazon
1 HN comments
La Cucina: The Regional Cooking of Italy
The Italian Academy of Cuisine
4.7 on Amazon
1 HN comments
wool_gatheronJuly 28, 2018
And here's some books that spend at least as much time talking about how to cook as they do giving lists of ingredients.
_The Zuni Cafe Cookbook_ by Judy Rodgers
_Cooking by Hand_ by Paul Bertolli
The French Laundry book by Thomas Keller is worth a read.
If you're into charcuterie, someone else mentioned Michael Ruhlman; his book _Charcuterie_ with chef Bryan Polcyn is excellent. _The River Cottage Meat Cookbook_ is also good.
If you want to go deep into ingredients, _The Elements of Taste_ by Gray Kunz and Peter Kaminsky (and _The Flavor Bible_ by Karen Page and Andrew Dornenberg (I haven't personally read that one all the way through, though)).
And you can always just pick up a culinary school textbook.