COOKING / Methods / Professional

The Noma Guide to Fermentation: Foundations of Flavor

René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler

The pizza bible: the world's favorite pizza styles, from Neapolitan, deep-dish, wood-fired, Sicilian, calzones and focaccia to New York, New Haven, Detroit, and more

Tony Gemignani, 11-time world pizza champ ; with Susie Heller and Steve Siegelman ; photography by Sara Remington

Remarkable service

The Culinary Institute of America

Ivan Ramen: love, obsession, and recipes from Tokyo's most unlikely noodle joint

Ivan Orkin with Chris Ying

Professional cooking

Wayne Gisslen ; photography by Gerard Smith

Two Meatballs in the Italian Kitchen

Pino Luongo, Mark Strausman

The art of beef cutting: a meat professionals guide to cutting techniques and merchandising

Kari Underly

Atelier Crenn: metamorphosis of taste

Dominique Crenn with Karen Leibowitz ; photographs by Ed Anderson

Taste & technique: recipes to elevate your home cooking

Naomi Pomeroy with Jamie Feldmar ; photography by Chris Court

North: the new Nordic cuisine of Iceland

Gunnar Karl Gíslason and Jody Eddy ; foreword by René Redzepi ; photography by Evan Sung