Random books from thiscook's library
Under Pressure: Cooking Sous Vide by Thomas Keller
Larousse Gastronomique by Larousse Gastronomique
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Professor Hervé This
The Professional Chef by The Culinary Institute of America
Alinea by Grant Achatz
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Member: thiscook
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About my libraryMostly cookbooks
Homepagehttp://www.thiscook.net
Real nameWilliam Ruffin
LocationWashington, D.C.
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Account typepublic, free
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http://www.librarything.com/profile/thiscook (profile)
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Member sinceJun 21, 2009
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