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The Naked Chef

by Jamie Oliver

|October 11, 2000

Hardcover

$39.40 online

$47.00

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Naked--It's not him, it's the food! Jamie Oliver, a.k.a. the Naked Chef, is England's #1 bestselling food sensation, a charismatic, streetwise culinary wonder boy whose personality is as fresh and unpretentious as his cooking. In this extraordinary cookbook,…
Hardcover

$37.03 online

$49.00

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Maître fromager Max McCalman, author of The Cheese Plate and Cheese , is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese , he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.  …

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Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook that emphasizes creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen…
Hardcover

$36.35 online

$41.99

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The updated and revised 15th edition of America's favorite cookbook. The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. This new 15th Edition is the best yet, with 1,000…

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In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could…

The Plagiarist In The Kitchen

by Jonathan Meades

|This title releases September 26, 2017

Hardcover

$38.22 online

$42.95

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The Plagiarist in the Kitchen is an anti-cookbook. Best known as a provocative novelist, journalist and film-maker, Jonathan Meades has also been called ‘the best amateur chef in the world’ by Marco Pierre White. His contention here is that anyone who…

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Take Your Cooking to a Whole New Level with Chef Watson and the Institute of Culinary Education! You don't have to be a culinary genius to be a great cook. But when it comes to thinking outside the box, even the best chefs can be limited by their personal…
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$35.32 online

$45.95

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For some people, cooking a meal is as easy and effortless as a walk in the park. But for others, even frying an egg may seem like a hike up Mount Everest. Designed for everyone who feels clueless in the kitchen, Your Time to Cook is a true "first" cookbook,…
Paperback

$36.20 online

$45.50

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Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a…
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From A Cook To Professional Chef takes both students of cooking and amateur home chefs on a journey through the fascinating world of cuisine and food science, providing valuable information on food handling and preparation, an expansive collection of delicious…

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Gastronomy encompasses both the art and science of food anc cooking, and is an essential part of any chef's culinary education. Introduction to Gastronomy covers essential issues in food science, including culinary chemistry, nutrition, food safety, the sensory…

Washington Post Cookbook

by Phyllis Richman

|April 15, 2013

Hardcover

$38.95

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The first cookbook from the award-winning Food section of  The Washington Post  is a unique collection of more than 150 readers’ favorite recipes from the last 50 years, ranging from classics to the experimental. It reflects the best of cooking…