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How to Cook Everything: Simple Recipes for Great Food
Paperback

|April 1, 2006

$29.68 online

$35.95

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Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and…
Culinary Artistry
Paperback

|November 4, 1996

$25.17 online

$41.95

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"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times…
The Complete Best of Bridge Cookbooks Volume One
Spiral Bound

|September 15, 2008

$27.60 online

$29.95

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Bestselling cookbooks with more than 3,200,000 copies in print. Now available for the first time in one collectable and comprehensive volume, all the recipes from the first two books originally published by Best of Bridge Publishing Ltd. These two books, The Best…
Fill My Recipe Book: a blank recipe book for your recipes

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A blank recipe book to keep the bits of paper you seem to collect as well as family recipes that need a more permeant home.  This blank recipe book is divided into sections that you can label as any section you need! (Main Dishes, Snacks etc). Featuring an…
Food Presentation Secrets: Styling Techniques of Professionals
Hardcover

|February 19, 2010

$27.72 online

$29.95

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A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can…
The Complete Best of Bridge Cookbooks Volume Two

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An all-new collection of Bridge favorites. Now available for the first time in one collectible and comprehensive volume, all the recipes from the third and fourth books originally published by Best of Bridge Publishing Ltd. These two books, Grand Slam: More…
Weekly Meal Planner: with Grocery List

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This beautifully designed Weekly Meal Planner is the perfect tool to help you save at the grocery store, put more thought into what you eat, try new foods, and eliminate those that no longer suit your lifestyle. Weekly Meal Planner is an A5, hardbound notebook…
Smoking Meat: Tools - Techniques - Cuts - Recipes; Perfect The Art Of Cooking With Smoke

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Smoking Meat is a comprehensive introduction to the art of smoking. 50 recipes provide expert guidance on smoking all types of meat, from beef and poultry to pork, game, and seafood, and eye-popping photography offers the culinary inspiration you need to create…
The New Basics Cookbook
Paperback

|January 10, 1989

$25.72 online

$41.95

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It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes…
Brewing Classic Styles: 80 Winning Recipes Anyone Can Brew

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Award-winning brewer Jamil Zainasheff teams up with homebrewing expert John J. Palmer to share award-winning recipes for each of the 80-plus competition styles. Using extract-based recipes for most categories, the duo gives sure-footed guidance to brewers…
The Illustrated Cook's Book Of Ingredients
Paperback

|September 16, 2013

$29.97 online

$31.95

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Featuring useful information on buying, ripening, storing, and working with unusual ingredients, The Illustrated Cook's Book of Ingredients serves as an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available…
The Complete Best of Bridge Cookbooks, Volume Three: All 350 Recipes From That's Trump and Aces

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All the fabulous recipes from That's Trump and Aces in one handy volume. Now available for the first time in one collectible and comprehensive volume, all the recipes from the fifth and sixth books originally published by Best of Bridge. These two books, That's…
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