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Plating for Gold -Tish Boyle         $40

Bouchon- Thomas Keller              $65

The French laundry cook book   $35

Indulge- Claire Clark head pastry chef at the French laundry $20

Patisserie- Christophe Felder                    $65

Under pressure cooking sous-vide – Thomas Keller              $45

Ad hoc at hone- Thomas Keller   $45

Kitchen Secrets- Raymond Blanc              $20

Benu- Corey lee              $15

A day at elbulli- Ferran Adria      $25

Charlie Trotter’s meat&game     $55

Noma – Rene Redzepi    $30

Marque – Rene Redzepi               $65

Daniel my French cuisine             $85

Alinea- Grant Achatz      $30

Pier- Greg Doyle             $25

Raymond Blanc Le Manoir Aux Quat’ Saisons       $10

Nopi- Yotam Ottolenchi, Ramael Scully                 $17

Gordon ramsay chef       $30

Gordon ramsay collection 3        $45

Butchering- Adam Danforth        $18

Science of cooking- Dr Stuart Farrimond               $5

Coi- Daniel Patterson                   $40

The art of pasta- Lucio Galletto & David Dale       $15

The world atlas of coffee- James Hoffmann          $10

Longrain Modern Thai Food- Martin Boetz           $12

Vietnamese Home Cooking- Charles Phan            $20

Secrets of the red lantern- Pauline Nguyen          $20

The food of Malaysia- Wendy Hutton                   $7

Cradle of flavor- James Oseland               $15

Desserts- Spirit house    $15

Issaya pastry cookbook- Ian kittichai       $55

Macarons- Pierre Herme             $20

Spice I am- Sujet Saenkham        $12

The food of Thailand      $15

PokPok- Andy Ricker      $12

Edomae sushi-Kikuo Shimizu       $8

The complete guide to sushi & Sashimi   $8

Tetsuya              $20

Momofuku- David chang and peter Meehan        $12

Chocolate to Savour- Kirsten Tibballs      $55

Issaya Siamese club- Ian Kittichai             $30