My favorites have all been listed, so I'm gonna add Jaques Pepin's New Complete Technique to the mix. There isn't as much depth and ancillary information as something like The Professional Chef, but it's a fantastic pictoral guide for a multitude of techniques. Very straightforward with "here's what this is, follow these steps and pictures."
Also, Sandor Katz "The Art of Fermentation" is a wonderful in depth resource for getting into fermentation, the history, culture, and multitude of varieties. It's an invaluable text on the subject, where as Noma is an incredible "cook book" that gives a bit of history and info, but is geared towards pushing you to think outside the box with what they've done. I love how it's set up to push you into thinking about what you can do differently using the base techniques that they've used as opposed to just giving a recipe to use with what the focus is. Together they're unparalleled for the subject
Also, Sandor Katz "The Art of Fermentation" is a wonderful in depth resource for getting into fermentation, the history, culture, and multitude of varieties. It's an invaluable text on the subject, where as Noma is an incredible "cook book" that gives a bit of history and info, but is geared towards pushing you to think outside the box with what they've done. I love how it's set up to push you into thinking about what you can do differently using the base techniques that they've used as opposed to just giving a recipe to use with what the focus is. Together they're unparalleled for the subject