I feel like every chef has their go to books for recipe guides and cooking reminders. Here is my list, what is yours?
The #1 book of all time- Culinary Artistry by Andrew Dornenburg and Karen Page
"Awesome for reminding you of seasons and winning flavor and food combination, best book for building menus."
Then for all technical culinary and baking and pastry questions, I use the repertoire of The Culinary Institute of America textbooks.