I think that you can also add here the following books:
On Food and cooking – Harold McGee to let people understand why we cook the way we do
Food: A Culinary History from Antiquity to the Present – Jean-Louis Flandrin and Massimo Montanari for the ones that want to understand the evolution of food
Modernist Cuisine: The Art and Science of Cooking – Nathan Myrvold probalby the most complete compilation on modern cooking.
Thanks for the rest of the suggestions
