Bloomsbury, 2000. — ISBN: 0-7475-5072-7. A book by Anthony Michael Bourdain, an American celebrity chef, author, and travel documentarian. The book is both Bourdain's professional memoir and a behind-the-scenes look at restaurant kitchens. The book is known for its treatment of the professional culinary industry, which he describes as an intense, unpleasant, and sometimes...
ECCO, 2010. — 304 p. — ISBN10: 0061718947. — ISBN13: 978-0061718946. The long-awaited follow-up to the megabestseller Kitchen Confidential. Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody...
ECCO, 2010. — 304 p. — ISBN10: 0061718947. — ISBN13: 978-0061718946. The long-awaited follow-up to the megabestseller Kitchen Confidential. Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody...
ECCO, 2010. — 304 p. — ISBN10: 0061718947, — ISBN13: 978-0061718946. The long-awaited follow-up to the megabestseller Kitchen Confidential. Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody...
Storey Publishing, 2015. — 369 p. Growing vegetables and raising livestock is only the beginning of a successful homestead -- that fresh food goes to waste unless you can properly prepare, cook, and preserve it. Andrea Chesman shows you how to bridge the gap between field and table, covering everything from curing meats and making sausage to canning fruits and vegetables,...
Les Éditions Québec Amérique, 2009. — 174 p. — ISBN10: 2764408781, ISBN13: 978-2764408780. The Visual Dictionary of Food and Kitchen gives readers the opportunity to discover foodstuffs from all around the world and to familiarize themselves with tools used to prepare, preserve or eat food. Convenient and affordable, this book is the perfect tool to expand your knowledge of the...
First edition. — Cook's Illustrated, 2012. — ISBN13: 978-1933615981. 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 test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to...
First edition. — Cook's Illustrated, 2012. — 504 p. — ISBN: 978-1933615981. 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 test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to...
Atria Books, 2015. — 272 p. — ISBN: 978-1476796512. In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors — and then urge them to break the rules and put their own spin on great meals. Graham Elliot wants everyone to cook. To push...
Authors not specified. - Chicago: Homemaker's Service Dept., 1962. - 40 p. The Board practices wide dissemination of reliable information on the proper methods of meat selection, cookery and care and other facts which assure the most satisfactory utilization of all meat items.
Verlag Goldmann Wilhelm Dezember 2007 - kartoniert - 361 Seiten Alphabet der feinen Küche: Wissenswertes für Genießer - Das Lesebuch mit den besten Rezepten von Hans Gerlach Beschreibung Die Kult-Kolumne aus dem SZ-Magazin erstmals in Buchform Für SZ-Leser und alle übrigen Genießer und Hobby-Köche kocht Hans Gerlach sich durchs Alphabet: Ob A wie Apfel oder Z wie Zander - zu...
Silverback book, 2006. — 156 p. Thomas Kinkade, known worldwide as "the painter of light," is a master at inspiring memories in his work. Here, his wife Nanette pairs memorable recipes inspired by some of Thomas' favorite works.
University of California Press, 2005. — 216 p. Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of...
New York: Simon & Schuster, 2004. — 884 p. — ISBN: 1-4165-5637-0. The book provides a reference to the scientific understanding and preparation of food. Published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the...
The MIT Press, 2019. — 207 p. Even if we think we know a lot about good and healthy food--even if we buy organic, believe in slow food, and read Eater--we probably don't know much about how food gets to the table. What happens between the farm and the kitchen? Why are all avocados from Mexico? Why does a restaurant in Maine order lamb from New Zealand? In Food Routes, Robyn...
Bellevue, WA: The Cooking Lab, 2011. - 335 p. Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. History and Fundamentals, includes a chapter that chronicles the intellectual history of culinary movements, culminating with a...
Bellevue, WA: The Cooking Lab, 2011. - 473 p. Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. Techniques and Equipment, includes a chapter on the science and techniques of traditional cooking, which it explains by making...
Bellevue, WA: The Cooking Lab, 2011. — 401 p. Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. Animals and Plants, contains just two chapters: one on meat and another on plant foods. Scientific fundamentals about these...
Bellevue, WA: The Cooking Lab, 2011. — 403 p. Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. Ingredients and Preparations, explains the use of ingredients more commonly associated with Modernist cooking, including thickening...
Bellevue, WA: The Cooking Lab, 2011. - 287 p. Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. Plated-Dish Recipes, consists primarily of 48 more complex recipes, each of which includes both a main dish and various...
Bellevue, WA: The Cooking Lab, 2011. - 363 p. Modernist Cuisine consists of five major volumes plus a spiral-bound kitchen manual, which reprints recipes and reference tables from the major volumes on water-resistant paper for use while cooking. The Kitchen Manual contains every reference table, technique step-by-step, and recipe found in Modernist Cuisine.
Amanda Rose, 2019. — 120 p. Nutrition Meets Flavor. Just because it’s healthy doesn’t mean it should be boring. In The Orgasmic Cookbook Amanda teaches her best tips and tricks to make healthy food pop with flavor! Having lost over 100 pounds Amanda knows the importance of eating healthy. As a food lover she’s made it her mission to create healthy recipes packed with rich...
Grub Street Cookery, 2016. — 460 p. — ISBN10: 1910690090, 13 978-1910690093. Here in almost 500 p. is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are the...
Publisher: New Harvest; 1 edition (November 20, 2012), 672 p. ISBN10: 0547884591 ISBN13: 978-0547884592 The 4-Hour Chef contains practical cooking and recipe tips and uses the skill of cooking to explain methods for accelerated learning. Recipes based on Ferriss' Slow-Carb Diet are included, and the book is presented as a practical and unusual guide to mastering cooking and...
Flatiron Books, 2017. — 240 p. Oprah Winfrey will be the first to tell you, she has had a complicated relationship with food. It’s been both a source of delight and comfort for her, but also the cause of an ongoing struggle with her weight. In Food, Health, and Happiness, Oprah shares the recipes that have allowed eating to finally be joyful for her. With dishes created and...
Flatiron Books, 2017. — 240 p. Oprah Winfrey will be the first to tell you, she has had a complicated relationship with food. It’s been both a source of delight and comfort for her, but also the cause of an ongoing struggle with her weight. In Food, Health, and Happiness, Oprah shares the recipes that have allowed eating to finally be joyful for her. With dishes created and...
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