| Rank | Title | Total Votes | Score | Vote |
| 51 |  Le Repertoire De LA Cuisine by: Saulnier 01 December, 1976
| 171
| 815
|
 |
| 52 |  James Beard's Theory and Practice of Good Cooking by: James Beard
| 175
| 795
|
|
| 53 |  The Babbo Cookbook by: Mario Batali 30 April, 2002
| 163
| 785
|
|
| 54 |  Cheese Primer by: Steven Jenkins 01 October, 1996
| 109
| 515
|
|
| 55 |  Susur: A Culinary Life, Books 1-2 by: Susur Lee October, 2005
| 107
| 515
|
|
| 56 |  The Professional Chef from: John Wiley & Sons Inc 15 January, 2002
| 108
| 505
|
|
| 57 |  The Professional Chef's Art of Garde Manger by: Frederic Sonnenschmidt
| 108
| 505
|
|
| 58 |  Becoming a Chef: With Recipes and Reflections from America's Leading Chefs by: Andrew Dornenburg
| 108
| 505
|
|
| 59 |  Cooking for Fifty : The Complete Reference and Cookbook by: Chet Holden April, 1993
| 102
| 500
|
|
| 60 |  Herings Dictionary of Classical and Modern Cookery by: Walter Bickel 01 January, 1994
| 116
| 495
|
|
| 61 | The American Baker: Exquisite Desserts from the Pastry Chef of the Stanford Court by: Jim Dodge 01 November, 1987
| 94
| 465
|
|
| 62 |  Jeremiah Tower's New American Classics by: Jeremiah Tower 01 October, 1986
| 94
| 455
|
|
| 63 |  Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition) by: Steven Labensky
| 95
| 455
|
|
| 64 |  The Oxford Companion to Food by: Alan Davidson 01 December, 1999
| 93
| 455
|
|
| 65 |  IronChef: The Official Book by: KaoruHoketsu
| 95
| 455
|
|
| 66 |  Professional Charcuterie : Sausage Making, Curing, Terrines, and... by: John Kinsella,
| 96
| 455
|
|
| 67 |  Becoming a Chef by: Andrew Dornenburg
| 95
| 455
|
|
| 68 |  The 4th Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant by: Leslie Brenner 11 June, 2002
| 94
| 455
|
|
| 69 |  Thai Food by: David Thompson August, 2002
| 92
| 455
|
|
| 70 |  ON FOOD AND COOKING by: Harold McGee 01 February, 1997
| 95
| 455
|
|
| 71 |  Great American Food by: Charlie Palmer
| 94
| 455
|
|
| 72 |  On Becoming a Professional Chef by: Michael Baskette 31 December, 2003
| 92
| 450
|
|
| 73 |  The Sauce Bible : Guide to the Saucier's Craft by: David Paul Larousse 28 May, 1993
| 93
| 450
|
|
| 74 |  Private Cuisine: An Executive Chef's Secrets to Gourmet Cooking Made Easy by: David Daniluk
| 93
| 450
|
|
| 75 |  New Professional Chef / Instructor's Manual by: Culinary Institute of America Staff 01 June, 1991
| 140
| 445
|
|
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