Larousse Gastronome: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, 2009, 1216 pages,  Librairie Larousse. The foremost resource of culinary knowledge with encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies. It is the one book every professional chef and connoisseur should own.

Escoffier Le Guide Culinaire. The most famous and important cookbook/textbook ever written- Le Guide Culinaire, 1903- many different recent editions), 668 pages. First chef of the Ritz in Paris, designer of mythical recipes such as crêpe Suzette or peach Melba. The Culinary Guide includes more than 5,000 recipes, from sauces to appetizers, entremets to pâtés and terrines, roasts to soups, not to mention desserts, compotes, jams, and even sandwiches. It remains the reference work for all cooks, whether novice or experienced, but it is also an incomparable source of tasty discoveries for the amateur.

Great Chefs of France, 1978, 238 pages, Anthonny Blake and Quentin Crewe. The 12 chefs featured in this book include Paul Bocuse, the Troisgros brothers, Roger Verge, Madame Point, Charles Barrier, Francois Bise, Michel Guerard, Jacques Pic, Alain Chapel, Louis Outhier, Paul Haerberlin, and Raymond Thuilier, who represent every 3 star restaurant in France except Paris. The book includes maps, vintage prints, excerpts from menus, floorplans, and pen-and-ink drawings of kitchen equipment. The introductory material is on the life of a chef and the history of French cuisine. The final section has 'Chefs at Work: Menus, Recipes, and Advice from the Great Kitchens'.

A Wealth Of Insight: The World's Best Chefs on Creativity, Leadership and Perfection, 2019, 226 pages, Rahim B. Kanani. The profiles of 40 of the world's best chefs dedicating a chapter to each and looks at their creative process, their pursuit of perfection and commitment.

 The Aesthetics of Food: The Philosophical Debate About What We Eat and Drink, 2017, 214 pages, Kevin W. Sweeney. Comprises an engaging march through the history of philosophy, showing how many eminent thinkers have reflected on the beauty of food and brilliantly reframes the 'is fine cuisine fine art'?

Fine Dining Books