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Cooking and Food
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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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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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Ruhlman's Twenty by Michael Ruhlman Publisher Comments Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman s decades of cooking, writing, and working with the... (read more) Your price: $40.00 New - Hardcover
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Cookwise: The Secrets of Cooking Revealed by Shirley O Corriher Staff Pick Part scientist, part cook, and all storyteller, Shirley Corriher gives you the tools you need to 'fiddle' with a recipe. She gives cause and effect of ingredients, techniques, and methods for your culinary science experiments. Whether your dish succeeds... (read more) List Price $35.00 Your price: $10.95 Used - Hardcover
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Joy of Cooking 1975 by Irma Rombauer Publisher Comments Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the... (read more) List Price $35.00 Your price: $15.95 Used - Hardcover
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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 Synopsis Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs... (read more) Your price: $35.00 New - Hardcover
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Jacques Pepin's Complete Techniques by Jacques Pepin and Leon Perer (Photographer) Publisher Comments From one of the world's best-known and most highly respected chefs comes a true publishing event: a fully up-to-date, one-volume edition of La Technique and La Methode, featuring step-by-step photographs of Pepin's hands on every page — along with... (read more) List Price $24.95 Your price: $12.98 Sale - Trade Paper
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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: $27.50 Used - Hardcover
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The Flavor Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit Publisher Comments Niki Segnits essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking—and its the... (read more) Your price: $27.00 New - Hardcover
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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 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 balancing home... (read more) List Price $22.00 Your price: $8.95 Used - Trade Paper
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How to Cook a Wolf by M F K Fisher Publisher Comments Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the... (read more) List Price $16.00 Your price: $10.95 Used - Trade Paper
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Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipies That Rock by Isa Chandra Moskowitz Publisher Comments In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to... (read more) Your price: $17.95 New - Trade Paper
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The New Best Recipe (Best Recipe) by Cook's Illustrated Magazine Publisher Comments With The New Best Recipe, we invite you into America?s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for... (read more) Your price: $35.00 New - Hardcover
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Good Eats 3: The Later Years by Alton Brown Publisher Comments As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans cant get enough of Alton Browns wildly inventive, science-geeky, food-loving spirit. Its no wonder, then, that the first two volumes in STCs Good Eats series... (read more) Your price: $37.50 New - Hardcover
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Nutrition for Foodservice and Culinary Professionals by Karen E Drummond Publisher Comments The Study Guide to Accompany Nutrition for Foodservice and Culinary Professionals, Seventh Edition is a useful tool to help students study and review the material in the textbook Nutrition for Foodservice and Culinary Professionals. It contains 13... (read more) List Price $119.30 Your price: $39.00 Used - Hardcover
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Alton Brown's Gear for Your Kitchen by Alton Brown Publisher Comments Dedicated viewers of Alton Brown's acclaimed Food Network show Good Eats know of his penchant for using unusual equipment. He has smoked a salmon in a cardboard box, roasted prime rib in a flowerpot, and used a C-clamp as a nutcracker. Brown isn't... (read more) List Price $27.50 Your price: $9.50 Used - Hardcover
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The Tasha Tudor Cookbook: Recipes and Reminiscences from Corgi Cottage by Tasha Tudor Publisher Comments Tasha Tudor, beloved children's book author and illustrator, has at last written her long-awaited cookbook. In words and the enchanting watercolors for which she is renowned, she shares the recipes she has gathered over a lifetime - some that have been... (read more) Your price: $26.99 New - Hardcover
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What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke and Marlene Parrish Publisher Comments Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and... (read more) List Price $45.00 Your price: $10.50 Used - Hardcover
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Animal Ingredients A to Z by E G Smith Collective Publisher Comments Cultural Writing. ANIMAL INGREDIENTS is the definitive resource guide to food ingredients. With more than 2,000 listings and supplementary chapters on vegan nutrition, books, clothing, beer and wine, you'll be a caring and confident consumer. Originally... (read more) List Price $11.95 Your price: $5.95 Used - Trade Paper
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The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking by Serge Damico Publisher Comments The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions... (read more) List Price $59.95 Your price: $15.95 Used - Hardcover
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