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The Food Lab: Better Home Cooking Through Science
Hardcover

|October 20, 2015

$46.16 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…
The Hip Girl's Guide To The Kitchen: A Hit-the-ground Running Approach To Stocking Up And Cooking…

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The author of The Hip Girl's Guide to Homemaking shows you how to love your kitchen and learn to make creative, delicious food without breaking your budget. You can become a confident cook—even if the drawer with the take-out menus is the only part of…
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Hardcover

|April 25, 2017

$32.90 online

$47.00

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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…
Modernist Bread: The Art And Science
Paper over Board

|November 7, 2017

$663.59 online

$812.50

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Modernist Bread: The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet. Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of…
Martha Stewart's Cooking School: Lessons And Recipes For The Home Cook
Hardcover

|October 21, 2008

$37.81 online

$52.00

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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…
The Professional Chef
Hardcover

|September 13, 2011

$51.52 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…
Cook Good Food (Williams-Sonoma): Simple Techniques and Foolproof Recipes for Everyday Eating

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If you’re ready to take your cooking skills up a notch, we’re here to help. With this book as your guide, you’ll become more confident in the kitchen as well as seriously up your cooking game, while having tons of fun along the way. This…
Tasty Latest And Greatest: Everything You Want To Cook Right Now (an Official Tasty Cookbook)
Hardcover

|This title releases December 12, 2017

$23.13 online

$25.99

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You know Tasty: The crazy popular cooking brand that brings people together on small screens all over the world. You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness…
The Science Of Good Cooking: Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The Kitchen

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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…
Better Homes and Gardens New Junior Cook Book
Spiral Bound

|July 27, 2012

$22.58 online

$23.99

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An all-new edition of the perfect kids' cookbook-now more fun than ever! Written and designed to appeal to kids ages 5 to 12, this all-new edition of the Better Homes and Gardens New Junior CookBook features 65 brand-new recipes that are simple to make and a…
Canadian Living: The Ultimate Cookbook
Hardcover

|October 6, 2015

$35.57 online

$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…
The Science Of Cooking: Every Question Answered To Perfect Your Cooking

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Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does…
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