Recommended Reading
Cook's Illustrated Magazine
On Food and Cooking : The Science and Lore of the Kitchen
by Harold McGee
The New Best Recipe
by the Editors of Cook's Illustrated Magazine
The Professional Chef
by Culinary Institute of America
Alton Brown's Gear for Your Kitchen
by Alton Brown
Cook's Country Magazine
Cookwise: The Hows and Whys of Successful Cooking
by Shirley O. Corriher
I'm Just Here for More Food : Food x Mixing + Heat = Baking
by Alton Brown
I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown
It Must've Been Something I Ate: The Return of the Man Who Ate Everything
by Jeffrey Steingarten
Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
by Mary G. Enig
Larousse Gastronomique
by Prosper Montagne
Professional Cooking
by Wayne Gisslen
The Bread Bible
by Rose Levy Beranbaum
The Man Who Ate Everything
by Jeffrey Steingarten
The New Joy of Cooking
by Irma S. Rombauer
The Professional Chef's Knife Kit
by Culinary Institute of America
The Visual Food Encyclopedia
by François Fortin
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
by Robert L. Wolke
What Einstein Told His Cook: Kitchen Science Explained
by Robert L. Wolke