French Laundry Cookbook Charcuterie Alinea (more for food porn and flavor ideas than at home cooking recipes) Larousse Gastronomique The Complete Robuchon These are all books I reach for on a continued basis. For ideas, inspiration, questions, everything. The food looked good dude. I'm glad it turned out so well. Edit: Another book you absolutely MUST have, just to understand kitchen science and the way food works, is On Food and Cooking by Harold McGee. Guy is an absolute genius. Any question you might have he will answer in two ways, one very straightforward and simple to understand, and another way that gets down to the molecular level so you really become smurterer. Really? You cook out of TFL more than Bouchon?