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The Food Lab: Better Home Cooking Through Science
Hardcover

|October 20, 2015

$49.03 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…
Tasty Latest And Greatest: Everything You Want To Cook Right Now (an Official Tasty Cookbook)

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Tasty, Buzzfeed's popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore. You’ve been mesmerized by their top…
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Hardcover

|April 25, 2017

$31.56 online

$47.00

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Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards New York Times Bestseller Named one of the Best Books of 2017 by NPR, BuzzFeed, The Atlantic , The Washington Post , Chicago Tribune , Rachel Ray Every Day , San…
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…
The Professional Chef
Hardcover

|September 13, 2011

$72.67 online

$99.95

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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…
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…
Canadian Living: The Ultimate Cookbook
Hardcover

|October 6, 2015

$38.70 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…
Martha Stewart's Cooking School: Lessons And Recipes For The Home Cook
Hardcover

|October 21, 2008

$36.06 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…
Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised And Updated

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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…
Molecular Gastronomy: Scientific Cuisine Demystified
Hardcover

|April 6, 2015

$66.02 online

$77.95

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

|September 19, 2017

$30.97 online

$39.00

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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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