235 results for

Sort By:

Sorted By: Top Matches
Filtered By:
Books
Food and Drink
Reference
Hardcover
1 - 12 of 235 Results
Top Matches
Hardcover

|October 20, 2015

$40.02 online

$65.95

save 39%

In stock online

Available in stores

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far…
Hardcover

|April 25, 2017

$38.82 online

$47.00

save 17%

In stock online

Available in stores

New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition…

In stock online

Available in stores

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and…

In stock online

Available in stores

Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.   Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a…

In stock online

Available in stores

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our…
Hardcover

|October 6, 2015

$39.98 online

$44.95

save 11%

In stock online

Available in stores

To celebrate 40 years of culinary creativity and recipe precision, the Canadian Living Test Kitchen have brought together 300+ of their must-have, must-cook recipes. From appetizers to desserts—and everything in between—this is the ultimate Canadian…
Hardcover

|October 21, 2008

$41.54 online

$52.00

save 20%

In stock online

Available in stores

Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha…
Hardcover

|September 13, 2011

$54.23 online

$100.95

save 46%

In stock online

Available in stores

"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and…
Hardcover

|November 13, 2012

$44.18 online

$47.49

save 6%

In stock online

Available in stores

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques , is completely revised and updated with more than 1,000 color…

In stock online

Available in stores

A landmark book from the test kitchen that has been teaching America how to cook for 20 years. We launched the America's Test Kitchen Cooking School two years ago to teach home cooks how to cook the test kitchen way, and since then thousands of students have…
Hardcover

|This title releases October 17, 2017

$37.37 online

$41.99

save 11%

Pre-order online

Not yet available in stores

An organized, methodical, and economical pantry can be utterly life-changing. Knowing that you can always have a simple, delicious meal at your fingertips will revolutionize the way you cook and shop. Claire Thomson takes you through the essentials, from flours…
Hardcover

|October 14, 2014

$33.01 online

$44.00

save 24%

In stock online

Available in stores

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by…