Working the Plate: The Art of Food Presentation
by Christopher Styler
Wiley; Published: 2006-09-25; Hardcover; Book
Best price: $16.95
Price in other shops: $40.00

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On the Line
by Eric Ripert, Christine Muhlke
Artisan; Published: 2008-11-01; Hardcover; Book
Best price: $23.10
Price in other shops: $35.00

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Zagat San Francisco Bay Area Restaurants 2009 (Zagatsurvey: San Francisco/ Bay Area Restaurants)
Zagat Survey; Published: 2008-09-23; Paperback; Book
Best price: $5.15
Price in other shops: $14.95

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Culinary Artistry
by Andrew Dornenburg, Karen Page
Wiley; Published: 1996-10-21; Paperback; Book
Best price: $17.10
Price in other shops: $29.95

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Larousse Gastronomique
by Larousse Gastronomique
Clarkson Potter; Published: 2001-10-02; Hardcover; Book
Best price: $51.95
Price in other shops: $85.00

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The Professional Chef
by The Culinary Institute of America
Wiley; Published: 2006-08-28; Hardcover; Book
Best price: $38.50
Price in other shops: $70.00

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Fast Food Nation
by Eric Schlosser
Harper Perennial; Published: 2005-07-01; Paperback; Book
Best price: $1.50
Price in other shops: $14.95

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ZagatSurvey 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants)
by Zagat Survey
Zagat Survey; Published: 2008-10-07; Paperback; Book
Best price: $9.41
Price in other shops: $15.95

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page, Andrew Dornenburg
Little, Brown and Company; Published: 2008-09-16; Hardcover; Book
Best price: $20.54
Price in other shops: $35.00

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Under Pressure: Cooking Sous Vide
by Thomas Keller
Artisan; Published: 2008-10-15; Hardcover; Book
Best price: $47.25
Price in other shops: $75.00