| Rank | Title | Total Votes | Score | Vote |
| 26 |  La Varenne Pratique by: ANNE WILLAN 17 September, 1989
| 410
| 1960
|
 |
| 27 |  From the Cook's Garden: Recipes for Cooks Who Like to Garden by: Ellen Ecker Odgen18 March, 2003
| 382
| 1880
|
|
| 28 |  Cookwise: The Hows and Whys of Successful Cooking by: Shirley O. Corriher
| 365
| 1750
|
|
| 29 |  A Taste of India by: Madhur Jaffrey
| 352
| 1740
|
|
| 30 |  The Escoffier Cook Book: A Guide to the Fine Artof Cookery by: A. Escoffier
| 353
| 1700
|
|
| 31 |  Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence by: Katherine Alford
| 348
| 1690
|
|
| 32 |  The Splendid Table by: Lynne R. Kasper
| 341
| 1650
|
|
| 33 |  The Professional Chef's Techniques of Healthy Cooking, Second Edition by: Jennifer S. Armentrout 04 February, 2000
| 313
| 1540
|
|
| 34 |  A Celebration of Women Chefs: Signature Recipes from 30 Culinary Masters by: Julie Stillman
| 288
| 1420
|
|
| 35 |  LeCordon Bleu: Classic Light: Sophisticated Food for Healthy Living by: Jeni Wright
| 280
| 1385
|
|
| 36 |  Culinary Artistry by: Andrew Dornenburg, Karen Page 21 October, 1996
| 287
| 1360
|
|
| 37 |  On-Premise Catering : Hotels, Convention & Conference Centers, and Clubs by: Patti J. Shock
| 275
| 1360
|
|
| 38 |  Large Quantity Recipes, Fourth Edition by: Margaret E. Terrell
| 274
| 1350
|
|
| 39 |  Finger Food (LeCordon Bleu Home Collection, Volume 14) by: Kay Halsey
| 276
| 1350
|
|
| 40 |  Four-Star Desserts by: Emily Luchetti 01 October, 1996
| 271
| 1340
|
|
| 41 |  Women of Taste: Recipes and Profiles of Famous Women Chefs by: Beverly Russell 11 September, 1997
| 273
| 1340
|
|
| 42 |  Cooking Essentials for the New Professional Chef by: Mary Deirdre Donovan 09 September, 1996
| 271
| 1340
|
|
| 43 |  A Woman's Place Is in the Kitchen: The Evolution of Women Chefs by: Ann Cooper 17 October, 1997
| 271
| 1340
|
|
| 44 |  The Physiology of Taste: Or Meditations on Transcendental Gastronomy by: Jean Anthelme Brillat-Savarin, M. F. K. Fisher
| 281
| 1340
|
|
| 45 |  Chefs Creating Lean: A Nutrition Course for Food Professionals by: Carolyn Leontos
| 271
| 1340
|
|
| 46 |  The New Making of a Cook: The Art, Techniques, and Science of Good Cooking by: Madeleine Kamman
| 274
| 1340
|
|
| 47 |  Chef Daniel Boulud: Cooking In New York City by: Daniel Boulud
| 270
| 1340
|
|
| 48 |  The Professional Chef, Seventh Edition by: Culinary Institute of America 05 September, 2001
| 371
| 1340
|
|
| 49 |  Sauces : Classical and Contemporary Sauce Making by: James Peterson13 January, 1998
| 248
| 1187
|
|
| 50 |  Escoffier : The Complete Guide to the Art of Modern Cookery by: H. L. Cracknell
| 226
| 1110
|
|
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