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Cooking and Food
Culinary Reference


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Featured Titles in Cooking and Food - Culinary Reference
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The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
by Timothy Ferriss
Publisher Comments
An exploration of how extreme athletes break the limits of ultimate human performance and what we can learn from their mastery of the state of consciousness known as “flow” In this groundbreaking book, New York Times-bestselling author Steven... (read more)

List Price $35.00
Your price: $12.98
Sale - Hardcover

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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page and Andrew Dornenburg
Staff Pick
While not exactly a cookbook, Page and Dornenburg provide a thoroughly researched list of flavor "affinities" for thousands of ingredients. If you find yourself staring into a bare cupboard or fridge, flip this bad boy open for some inspiration and get... (read more)

Your price: $38.00
New - Hardcover

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The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t
The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t
by Karen Page
Publisher Comments
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... (read more)

Your price: $40.00
New - Hardcover

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
by Sandor Ellix Katz
Publisher Comments
For thousands of years humans have enjoyed the taste and nutrition of fermented foods and drinks. We rely on the transformative, almost magical power of fermentation to preserve and improve all sorts of food, making them tastier, more digestible, and... (read more)

Your price: $25.00
New - Trade Paper

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1,000 Foods to Eat Before You Die a Food Lover's Life List
1,000 Foods to Eat Before You Die a Food Lover's Life List
by Mimi Sheraton
Publisher Comments
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world's best food. The long... (read more)

Your price: $24.95
New - Trade Paper

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On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Publisher Comments
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of... (read more)

List Price $40.00
Your price: $19.98
Sale - Hardcover

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Ratio: The Simple Codes behind the Craft of Everyday Cooking
Ratio: The Simple Codes behind the Craft of Everyday Cooking
by Michael Ruhlman
Staff Pick
Behold the awesome power of the ratio (also known as a "fraction," but don't let that stop you). But beware: this book may lead to a life of recipe-free cooking, of culinary experimentation, and of actually using (careful, now) a kitchen scale!... (read more)

Your price: $16.00
New - Trade Paper

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Fat: An Appreciation of a Misunderstood Ingredient with Recipes
Fat: An Appreciation of a Misunderstood Ingredient with Recipes
by Jennifer Mclagan
Publisher Comments
An appealing exploration of fat in cooking -- a component of food that's newly fashionable -- with recipes and culinary history. Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves culinary fat and you'... (read more)

Your price: $10.98
Sale - Trade Paper

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The New Best Recipe (Best Recipe)
The New Best Recipe (Best Recipe)
by Cooks Illustrated
Staff Pick
Need to make cornbread? Roast a turkey? Make really tasty waffles? This is the cookbook I grab when I need recipes that work. Short on the eye candy, long on good explanations and extremely useful tips and techniques.... (read more)

List Price $35.00
Your price: $24.00
Used - Hardcover

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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
by Moosewood Collective
Publisher Comments
Winner of the 1995 James Beard Award for Best Vegetarian Cookbook andlt;BRandgt; Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy... (read more)

List Price $25.00
Your price: $5.95
Used - Trade Paper

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Betty Crocker's Picture Cookbook, Facsimile of First, 1950, Edition
Betty Crocker's Picture Cookbook, Facsimile of First, 1950, Edition
by Betty Crocker
Publisher Comments
It's the book that started it all, the well-loved edition that first bought Betty Crocker cookbooks into American homes and hearts. Published in 1950, this ground-breaking title made cooking easy, it made cooking appealing, and best of all, it made... (read more)

List Price $29.95
Your price: $13.95
Used - Ring Binder

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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant
by Moosewood Collective
Publisher Comments
Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes... (read more)

List Price $27.00
Your price: $8.50
Used - Trade Paper

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All About Braising
All About Braising
by Molly Stevens
Publisher Comments
The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as... (read more)

List Price $35.00
Your price: $19.95
Used - Hardcover

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Culinary Reactions: The Everyday Chemistry of Cooking
Culinary Reactions: The Everyday Chemistry of Cooking
by Simon Quellen Field
Publisher Comments
Exploring the scientific principles behind everyday recipes, this informative blend of lab book and cookbook reveals that cooks are actually chemists. Following or modifying recipes is shown to be an experiment with acids and bases, emulsions and... (read more)

Your price: $16.95
New - Trade Paper

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The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
by Rebecca Theure Wood
Publisher Comments
This one-of-a-kind encyclopedia provides information on how to select, prepare, store, and use more than 1,000 common and uncommon whole foods medicinally. Includes sidebar anecdotes, unique recipes, historical background, and a Glossary of terms. 100... (read more)

List Price $20.00
Your price: $5.50
Used - Trade Paper

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Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
by Julia Child
Publisher Comments
Julia Child has given us answers to these and other questions in the ten masterful volumes she has published over the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately... (read more)

List Price $15.95
Your price: $6.50
Used - Trade Paper

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Recipes for Longer Life
Recipes for Longer Life
by Ann Wigmore
Publisher Comments
Ann Wigmore's Recipe for Longer Life describes her transition from a conventional diet to one of natural raw foods, sprouts, and food combining. Includes sprouting techniques, fermenting of vegetables, and menus for all day.... (read more)

Your price: $16.00
New - Trade Paper

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The Oxford Companion to Food
The Oxford Companion to Food
by Alan Davidson
Publisher Comments
Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods-... (read more)

List Price $65.00
Your price: $19.95
Used - Hardcover

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The Essential "New York Times" Cookbook: Classic Recipes for a New Century
The Essential "New York Times" Cookbook: Classic Recipes for a New Century
by Amanda Hesser
Staff Pick
The Essential "New York Times" Cookbook is the story of American cooking, and is an important book for any culinary library or recipe-crammed kitchen bookshelf. Massively researched, every recipe was taste-tested anew before it earned a spot on these... (read more)

List Price $40.00
Your price: $29.00
Used - Hardcover

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Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipies That Rock
Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipies That Rock
by Isa Chandra Moskowitz
Staff Pick
When it comes to vegan recipes, Isa Moskowitz is the best. Her first book, Vegan with a Vengeance, is the best of the best. All Moskowitz's books are terrific, but this is the one that I used until it fell apart.... (read more)

List Price $17.95
Your price: $7.50
Used - Trade Paper

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