I'd throw "The Food Lab" (Lopez-Alt), and "Ratio" (Ruhlman) into the mix

I just realized I’ve needed this knowledge all along my cooking journey! Books will never die. Thank you , Adam!!

Thanks, Adam. Jacques Pépin is my all-time favorite chef. I'm glad you included his book among your trusty tomes. Chef Pépin also has a KZfaq video of "Cooks Essentials" that includes everything from how to properly open a bottle of champagne to making bread. Having all this input from people who have been there & done that, makes cooking less intimidating, at least to me. I count you as one of those people. Again, Thanks, Adam.

Chef McGee has answered questions for me, but only when I wrote to him directly! I’m sure he’s busy, but that was great!

I’ve been familiar with Stella Culinary for years. Thanks for the push.

Best cookbook video ever. Techniques are what makes me buying a cookbook for the past several years.

Chef Joe..I am impressed by this young man here and get knowledge and wisdom of cooking in the Culinary world...keep up the good work young chef.

I cant believe the professional chef is in your list, very great book, I love it so much. I borrowed from the university city library years ago when the dark-days we have to blocked at home...two thousand years later...now I re-borrowed and the bookmarks I put in was still there. ❤ Love ❤this book from our country, duno who donate this book to the library (not in USA)

I have both the Professional Chef, and the Flavor Bible. I also have both volumes of Julia Child’s Mastering the art of French Cooking. The Escoffier and Guide to the Fine Art of Cookery. The Fannie Farmer cookbook. I have one called the Kitchen Casanova, which the first part of the book is all about cooking techniques, and the latter part of the book has whole dinner recipes for two, along with the wine pairing to go along with each meal. It gives a time line to start to cook each part of the meal so that each dish is ready at the same time ready to serve your date. I went to culinary school and still have a lot of my notes from my classes.

Culinary Artistry is great too, and wine books by Andrea Immer are too!

On Food and Cooking - an absolute favourite, my kitchen bible (after Mrs Beeton)

There's nothing like holding a book in your hands while you're reading it. KZfaq videos are great, and so are ebooks, but you make a connection of a different kind when you're holding a book. Also, flipping back and forth through different sections in a paper book is easier, I think..

If you haven't read this one, might I suggest "The Breath of a Wok" by Grace Young. She goes into wok stir frying and embarks on a quest for the elusive "wok hei" (or "wok hay") that comes when one achieves an excellent stir fry. It's a "qi" sort of thing.

When he said weekend warrior I felt that lolol

Thanks! This was exactly what I was looking for!

I LOVE cookbooks, would you be willing to do a video like this suggesting books for baking and bread making?

Thanks Adam!

These are great cookbook recommendations! I'd love a walkthrough of your other cookbooks

Thank you for this Adam. Great list of books to have.

As an avid home cook and chemistry person, I’ve always told people this book is all knowing oracle food book 😭 Amazing to hear pros recommend it too

YO! I have two of those!!😄🙌

I’m reading The Flavor Matrix now……thanks for turning me on to it.

salt fat acid heat i loooove!

salt fat acid heat is amazing

More of this content Brodie❤️

Thank you so so much, Adam! This is great! Yay!! Jacques Pepin, one of our fave. Flavour Maxtrix, I am I interested in purchasing this book.

oh jaque also the man

How to Cook Inselada out of bamboo shoot

Love you're content dude

The only food books that have impressed me beyond Julia Child and M.F.K. Fisher can be summed up in one word = Ruhlman.

More cooking the states please! 😢

I would put cookbook U.S.A. by Sheila Luken on this list easy recipes and a brief history of the people and regions the recipe comes from

I really want all the book but. Huhu😢

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Great except…95% want recipes and not knowledge. Love the Prof Chef, Will not look at any of the 5 minute, 6 ingredient, 3 step crap.

I like the book "So Fat Ass is Heat"