Viking Books, June 2000. Hardcover. In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives..... More
Kodansha, May 2008. Hardcover. Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks..... More
Digital Ventures, LLC, February 2017. Paper Back. Covers gently worn from handling, mildly damp-stained/moderately scuffed at rear; Spine-length un-creased; Pages free of markings; A great reading copy. More
Cambridge University Press, October 2000. First Edition. Oversized Hardcover. An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history..... More
Houghton Mifflin Harcourt, January 2005. Hardcover. Experience the savory secrets of the "other" Asian cuisine In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal..... More
Whitecap Books, January 2010. Hardcover. Learn to craft desserts from a master patissier. Claire Clark is the pastry chef at The French Laundry (Napa Valley in California), one of America's most renowned restaurants. Its innovative and creative menus always deliver the highest standards of quality and great taste. Its celebrated..... More
Oxford University Press, USA, October 2011. Hardcover. 1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category. For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world..... More
Wiley, August 1992. Hardcover. Professional chefs and culinary students have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation. The exciting Fifth Edition of this unique guide includes: * Updates on the role of the garde manger chef to..... More
Parragon, January 2008. Hardcover. Minor shelf wear. More
Wiley, March 2007. Oversized Hardcover. Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function..... More
Chautauqua Inc, January 1996. Hardcover. There is a small grey smudge on the front cover of the jacket, which is heavily shelfworn along the right edge. The bottom edge of the front cover has a quarter-inch tear. More
Storey Publishing, LLC, February 2009. Trade Paperback. Everyone knows how to drink beer, but few know how to really taste it with an understanding of the finer points of brewing, serving, and food pairing. Discover the ingredients and brewing methods that make each variety unique and learn to identify the..... More
Little, Brown and Company, September 2017. Oversized Hardcover. One of the New York Times Book Review's Best Books of the Year: Change the way you cook with easy new techniques and simple, healthy recipes from a revolutionary culinary trailblazer (Houston Chronicle). For more than twenty-five years, Christopher Kimball has delivered..... More
Broadway Books, October 2005. Reprint. Oversize Softcover. The bestselling author of How to Cook Everything has gathered over 1,000 recipes in 52 international menus for the best dishes that people cook every day on every continent in the world--from Spain to India, from Mexico to Thailand. Two-color interior; 100+ b/w..... More
Ryland Peters & Small, October 2014. Hardcover. An innovative, captivating tour of the finest whiskies the world has to offer, brought to you by bestselling author and whisky connoisseur Tristan Stephenson. An innovative, captivating tour of the finest whiskies the world has to offer, brought to you by bestselling author..... More
Phaidon Press, May 2016. Hardcover. A 54-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus--both in a shared space..... More
Random House, October 2002. Hardcover. Amuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the..... More
Weldon Owen, May 2012. Hardcover. The first cookbook from innovative and highly regarded chef Chris Cosentino, this contemporary collection of mouthwatering Italian antipasti recipes, written for the home cook, is unlike anything on the market. Philosophy of book The seasonal and innovative ingredient combinations found in each of the Italian..... More
Anthony Bourdain/Ecco, May 2013. Hardcover. The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by "Barbecue Snob" Daniel Vaughn, author of the enormously popular blog Full Custom Gospel BBQ, is a rollicking journey through the heart of Texas Barbecue. From brisket to ribs, beef to..... More
Random House, March 2011. Hardcover. NEW YORK TIMES BESTSELLER - A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald - Newsday - The Huffington Post - Financial Times - GQ - Slate - Men's Journal - Washington Examiner - Publishers..... More
Mitchell Beazley, January 2012. Oversized Hardcover. 'World Atlas of Beer' covers the beers of over 30 countries and includes full tasting notes for over 500 international brewers. More
MacMillan General Books, October 1994. Paper Back. More
William Morrow & Company, June 1995. Oversized Hardcover. "True Thai" is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art. This is one of those rare..... More
Skyhorse Publishing, July 2012. Hardcover. Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn..... More
Brewers Publications, December 2014. Paper Back. Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with..... More
