Terrines, Pates & Galantines (The Good Cook Techniques & Recipes Series)
Terrine
In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
The French Laundry Cookbook (The Thomas Keller Library)
Foie Gras: A Passion
Heritage
Sausage Making: The Definitive Guide with Recipes
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto