Alain Ducasse’s New York
by Alain Ducasse
Subjects
Culinary ArtsGastronomyNew York CityChef BiographyFine DiningCulinary TechniquesRestaurant Culture
- Have:1
- Want:—
- Avg Rating:—
- Ratings:—
Recommendations
Aperitivo
by Marisa Huff
Alain Ducasse Nature
by Alain Ducasse
Mangal II: Stories and Recipes
by Sertaç Dirik
Le Cinq: Restaurant of the Hotel George V, Paris
by Chef Eric Briffard
Tartine Bread
by Chad Robertson
Aska
by Fredrik Berselius
Daniel: My French Cuisine
by Daniel Boulud & Sylvie Bigar
Benu
by Corey Lee
Edible Selby
by TODD SELBY
Must Eat NYC
by Luc Hoornaert
Salt, Fat, Acid, Heat
by Samin Nosrat
Mastering the Art of French Cooking, Volume I
by Julia Child
Jerusalem: A Cookbook
by Yotam Ottolenghi
Edible Flowers: How, Why, and When We Eat Flowers
by Leading Voices
On Food and Cooking
by Harold McGee
The Gourmand’s Mushroom: A Collection of Stories and Recipes
by The Gourmand
Satoyama
by Yoshihiro Narisawa
Dumplings: A Global History
by Barbara Gallani
The French Laundry Cookbook
by Thomas Keller
Dalí: Les Dîners de Gala
by Salvador Dalí
Champagne
by Robert Walters
Chez Panisse Menu Cookbook
by Alice Waters
The Gourmand’s Lemon: A Collection of Stories and Recipes
by The Gourmand
(Serious) New Cook
by Leah Su Quiroga
A Short History of Spaghetti with Tomato Sauce
by Massimo Montanari
Appetites: A Cookbook
by Anthony Bourdain
Scrounging: A Cookbook
by Matty Matheson
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain
Pasta by Design
by George L. Legendre
Passing Through Eden: Photographs of Central Park
by Tod Papageorge
Community Notes