| Rank | Title | Total Votes | Score | Vote |
| 76 |  Professional Vegetarian Cooking by: Ken Bergeron 07 May, 1999
| 62
| 290
|
 |
| 77 |  Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine by: Douglas Rodriguez, John Harrison, Dennis Galante
| 59
| 285
|
|
| 78 |  Chef's Book of Formulas, Yields, and Sizes by: Arno Schmidt 07 March, 2003
| 59
| 275
|
|
| 79 |  Fish & Shellfish by: James Peterson 01 April, 1996
| 54
| 260
|
|
| 80 |  Cracking the Coconut: Classic Thai Home Cooking by: Su-Mei Yu
| 56
| 260
|
|
| 81 |  The Dessert Bible by: Christopher Kimball 24 October, 2000
| 51
| 240
|
|
| 82 |  Professional Cooking Canadian Chefs Version w/ CD-ROM by: Wayne Gisslen
| 49
| 230
|
|
| 83 |  Practical Professional Cookery by: H. L. Cracknell
| 48
| 225
|
|
| 84 |  Crust & Crumb: Master Formulas For Serious Bakers by: Peter Reinhart 01 October, 1998
| 48
| 225
|
|
| 85 |  How to Bake :Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, by: Nick Malgieri11 October, 1995
| 48
| 220
|
|
| 86 |  Themes, Dreams, and Schemes : Banquet Menu Ideas, Concepts, and Thematic Experiences by: G. Eugene Wigger June, 1997
| 46
| 220
|
|
| 87 |  LeCordon Bleu Wine Essentials: Professional Secrets to Buying, Storing, Serving, and... by: Le Cordon Bleu Chefs
| 48
| 220
|
|
| 88 |  Professional Baking (Professional Baking) by: Wayne Gisslen
| 49
| 220
|
|
| 89 |  Classic HomeDesserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by: Richard Sax
| 45
| 220
|
|
| 90 |  LeCordon Bleu's Complete Cooking Techniques by: Le Cordon Bleu 05 November, 1997
| 49
| 220
|
|
| 91 |  Dessert University: More Than 300 Recipes and Lessons from White House Pastry Chef by: Roland Mesnier 10 August, 2004
| 45
| 220
|
|
| 92 |  The Making of a Chef: Mastering Heat at the Culinary Institute by: Michael Ruhlman 01 October, 1999
| 69
| 220
|
|
| 93 |  The Fine Art of Italian Cooking by: Giuliano Bugialli 01 March, 1990
| 45
| 220
|
|
| 94 |  The Professional Chef's Baking Recipes by: Jule Wilkinson
| 46
| 220
|
|
| 95 |  The Japanese Kitchen by: Hiroko Shimbo-Beitchman, Rodica Prato, Shimbo Beitchman
| 47
| 220
|
|
| 96 |  The Soul of a Chef: The Journey Toward Perfection by: Michael Ruhlman 31 July, 2001
| 66
| 220
|
|
| 97 |  Garde Manger : The Art and Craft of the Cold Kitchen by: The Culinary Institute of America 27 September, 1999
| 67
| 215
|
|
| 98 |  The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by: Bo Friberg
| 40
| 165
|
|
| 99 |  The Professional Pastry Chef by: Bo Friberg 01 October, 1995
| 37
| 155
|
|
| 100 |  The Professional Chef's Knife Kit by: Culinary Institute of America 22 October, 1999
| 47
| 150
|
|
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