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A whimsically illustrated yet authoritative guide to the "taxonomy" of dim sum, based on a popular Lucky Peach story. Author and illustrator Carolyn Phillips demystifies the rich, nuanced culinary institution of teahouse snacks in  The Dim Sum Field Guide ,…

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Cocktails are a timeless pleasure, but with so many classics already on the menu, it can be hard to come up with new ideas. 10,000 Cocktails will help mixologists everywhere to devise original and unusual variations. Its pages are split into three sections that…

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Long-time Southern Living food editor Mary Allen Perry curates a collection of vintage and contemporary Southern Living recipes and tried-and-true tips and techniques woven together by reflections on the way home cooks in the South have cooked over the five…

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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…

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“Good cooking is the foundation of true happiness,” said Auguste Escoffier (1846–1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by…

Stuff Every Cook Should Know

by Joy Manning

|This title releases October 25, 2016

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The latest in Quirk’s best-selling Stuff series, Stuff Every Cook Should Know is as indispensable to cooks as a good sturdy knife—and just as sharp. Compact enough to fit on the smallest shelf or countertop, this sous-chef-in-a-book tells how to make…

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All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. The Chef’s Library is the world’s first attempt to bring together in a single volume a comprehensive…

Ingredient: Unveiling the Essential Elements of Food

by Ali Bouzari

|This title releases September 27, 2016

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In this entertaining, informative guide, one of the leading experts in culinary science—a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm—paints a portrait of each of the…

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200 Really Easy Recipes

by Louise Pickford

|This title releases October 4, 2016

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Cooking a meal from scratch can be a satisfying, relaxing and rewarding experience, no matter what your level of experience and time available. If you are keen to develop your culinary skills but are unsure where to begin, 200 Really Easy Recipes provides the…

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Round morsels of bite-sized savory foods—meat, poultry, fish, grains, and vegetables—have never been more popular. Cooks in Turkey, alone, choose from more than 150 traditional recipes for meatballs. It’s nearly impossible to get a seat in New…

Cooking Sous Vide

by Thomas N. England

|This title releases October 11, 2016

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Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise…