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' combined experience in top restaurants across the country, Karen Page and Andrew ...

Manufacturer: Little, Brown and Company
Written By: Karen Page, Andrew Dornenburg

Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. Schlosser's myth-shattering survey stretches from California's ...

• ISBN13: 9780060838584
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
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Manufacturer: Harper Perennial
Written By: Eric Schlosser

From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ ...

• ISBN13: 9780307270726
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Manufacturer: Knopf
Written By: Judith Jones

"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) ...

• ISBN13: 9780764557347
• Condition: USED - GOOD
• Notes:

Manufacturer: Wiley
Written By: The Culinary Institute of America

Hectic lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in the Freezer offers a simple and economical alternative, featuring dozens of recipes designed to be prepared and frozen for future use. With over ...

• ISBN13: 9780800730550
• Condition: USED - VERY GOOD
• Notes:

Manufacturer: Revell
Written By: Susie Martinez, Bonnie Garcia, Vanda Howell

Millions of shoppers save money buying groceries in bulk — trays of boneless chicken breasts, pairs of flank steaks, and flats of ripe tomatoes. But savings can quickly become losses if those bulk quantities spoil in the refrigerator or lie forgotten — unlabeled and unrecognizable under layers of ice crystals — in the back of the freezer.Kati Neville and Lindsay Tkacsik have built ...

• ISBN13: 9781580176828
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
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Manufacturer: Storey Publishing, LLC
Written By: Kati Neville, Lindsay Tkacsik

2010 New York City Restaurants covers over 2,050 restaurants in all five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City-area restaurants based on the opinions of 35,000 avid diners like you. The trademark reviews and corresponding ratings for Food, Décor, Service and Cost are organized alphabetically in a user-friendly format. Use the indexes ...

• ISBN13: 9781604781786
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Manufacturer: Zagat Survey, LLC
Written By: Zagat Survey

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a ...

• ISBN13: 9780471287858
• Condition: USED - VERY GOOD
• Notes:
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Manufacturer: Wiley
Written By: Andrew Dornenburg, Karen Page

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs ...

Manufacturer: Artisan
Written By: Thomas Keller

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why.

• ISBN13: 9780520254039
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Manufacturer: University of California Press
Written By: Marion Nestle