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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…
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|October 20, 2015

$41.33 online

$65.95

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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…
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|October 6, 2015

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$44.95

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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…
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|September 13, 2011

$62.76 online

$100.95

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"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…
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|April 6, 2015

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Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and…
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|November 13, 2012

$44.18 online

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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…
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|October 21, 2008

$38.97 online

$52.00

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Martha Stewart’s Cooking School Now a PBS Series 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,…

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Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary…
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|October 1, 2012

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$51.00

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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…
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|June 28, 2016

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$43.95

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If you are both new to cooking, the idea of eating and entertaining together in your new life can be a little daunting. Here is the ultimate helping hand in the form of a truly comprehensive collection of essential recipes. Early Starts and Lazy Mornings provides…

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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…
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|August 23, 2011

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$34.00

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Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse,…