Books Chefs should own..

Why:- For the days when the passion dies and the spirit breaks this book gives an insight to the drives, philosophy and motivations to some of the great classical chefs. Always brings me back to life and reminds me why I cook.
Great Chefs of France 
Author 
Anthony Blake and Quentin Crewe
ISBN
ISBN-10: 0861340086
ISBN-13: 978-0861340088

Why:- Every chef should have some good reference books, whilst dated brilliant for looking up classics and inspirational when looking for ideas. Personally I prefer Herings as it includes more than just classical French.
Le Repertoire de la Cuisine
Author
Louis Saulnier
ISBN
ISBN-10: 095018750X
ISBN-13: 978-0950187501

or

herings dictionary of classical and modern cookery
Author
Richard Hering
ISBN
ISBN-10: 3805701918
ISBN-13: 978-3805701914

Why:- Another great reference book brilliant for answering those I wonder why or what? Sadly again quite French orientated.
Larousse Gastronomique
Author
Hamlyn or Prosper Montagné
ISBN
ISBN-10: 0600620425
ISBN-13: 978-0600620426

Why:- Another reference book for those Italian Dishes.
The Silver Spoon
Author
Phaidon
ISBN
ISBN-10: 0714862452
ISBN-13: 978-0714862453

Why:- Fantastic little book gives a great insight not only on recipes but also to the why of the composition of Thai food and the reverence paid to rice.
Thai Food
Author
David Thompson
ISBN
ISBN-10: 1862055149
ISBN-13: 978-1862055148

Why:- Stumbled across this little book, whilst it could be classed as having a narrow taste band it covers some wonderful flavour profiles and determines usage and references to uses of flavour combinations.
The Flavour Thesaurus
Author
Niki Segnit
ISBN
ISBN-10: 0747599777
ISBN-13: 978-0747599777

Why:- What can I say it's just a must have for even those who aren't actually science orientated. Gets a bit deep in parts but covers all the basic science bits every chef should know.
On Food And Cooking: The Science And Lore Of The Kitchen
Author
Harold Mcgee
ISBN
ISBN-10: 0684800012
ISBN-13: 978-0684800011

Why:- Bit of a Jack of all trades but a great reference book to help start the research.
The Sotheby's Wine Encyclopedia
Author
Tom Stevenson
ISBN
ISBN-10: 140535979X
ISBN-13: 978-1405359795

Why:- Ideally need a small collection of these, but purchase for vintage information.
Hugh Johnson's Pocket Wine Book 2014
Author
Hugh Johnson
ISBN
ISBN-10: 1845337441
ISBN-13: 978-1845337445

Why:- What can I say except a bit of a food porn book by an inspirational American Chef.
The French Laundry Cookbook
Author
Thomas Keller
ISBN
ISBN-10: 1579651267
ISBN-13: 978-1579651268

Why:- For an insight to the methodology of a great chef and a great book for hammering home food marriages.
My Gastronomy
Author
Nico Ladenis
ISBN
ISBN-10: 0852236824
ISBN-13: 978-0852236826

Why:- A soft spot for one of our greats who has trained many of our greats presently working... Food porn and a little dated yet still some dishes would still hold there own even today.
White Heat
Author
Marco Pierre White
ISBN
ISBN-10: 1855100312
ISBN-13: 978-1855100312

Why:- Not an Anthony Bourdain type but a real book, letting aspiring chefs understand that out of this world food doesn't come with some kind of x-factor show but true grit, determination and a hell of a lot of hard work.
Devil in the Kitchen
Author
Marco Pierre White
ISBN
ISBN-10: 0752881612
ISBN-13: 978-0752881614

I could/may include other books, I yet may. For we have no Ferran Adrià, Joel Robuchon, Fernand Point and a few of the other classical French Chefs, or even some of the other great British Chefs like Raymond Blanc, Pierre Koffman, Roux's etc...For in looking back into history we'll find tomorrows greats by admiring we aspire!