Favorite TECHNIQUE/REFERENCE book list (feel free to add yours)

[Tab]

There are cooks and bakers, and among cooks there are "technique" cooks and "recipe" cooks (not to oversimplify, but it's easier), and of course many are some of both.

I'm more of a "technique" cook - I like to learn techniques and make up my own stuff. I hate recipes myself, except to read them and get ideas (unless, of course, it's for some non-obvious dish that I would totally screw up just trying to wing it).

I have a bunch of books - recipe and technique both - but these are the ones I go to the most. Note: If you are into recipe books, look at the sister thread on recipe books.
Anyway (in no particular order):

Julia Child: The Way to Cook
Tom Collichio: Think like a Chef
Barbara Kafka: Roasting
Gisslen: Professional Cooking
James Peterson: Sauces
Harold McGee: On Food and Cooking - The science and lore of the kitchen (note: Chemistry heavy, but it comes in handy)
Russ Parsons: How to read a french fry (less comprehensive than McGee but much more accessible)
Shirley Corriher: CookWise
Julie Sahni: Savoring Spices and Herbs
Eve Zibart: The Ethnic Food Lover's Companion

Comments welcome, of course.

[Warpy]

1. Larousse Gastronomique, of course

followed closely by "Crust and Crumb."

[Stinky The Clown]

2. I've found Alton Brown's stuff remarkably informative

Some of it seems a bit silly or over the top, but damned if it doesn't work.

[Warpy]

3. He's for the analytical cook, that's for sure

and, while I'm not too keen on some of his recipes, I find his explanation of the science behind a lot of it to be fascinating.

I do love his poor man's panini press*, though, and use it frequently.

*Two preheated cast iron skillets, the sandwich squashed between them. Works like a charm.

[Stinky The Clown]

4. Yeah, dat!

I love his improvisations, such as that one. One of his books, (not sure which as I type this) talks about good equipment to buy and good ways to substitute for it.