Flammarion

While there is the occasional lost-in-culinary-translation moment (French cheese straws are nothing like their American or British appetizer equivalent), this exhaustive, authoritative guide to classic French cuisine is an excellent starting point for anyone hoping to master the art of French cooking.

Since photo-based work is often not emphasized in the history of art brut, this is a must-view for fans and scholars of the genre. The collection also provides a new lens with which to view the field of photography.