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Karen Page, Andrew Dornenburg

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

by Little, Brown and Company (Hardcover)
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 Dornenburg present the ...
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Anthony Bourdain

Kitchen Confidential: Adventures in the Culinary Underbelly

by Bloomsbury USA (Hardcover)
Kitchen Confidential: Adventures in the Culinary Underbelly

Thomas Keller

Under Pressure: Cooking Sous Vide

by Artisan (Hardcover)
Under Pressure: Cooking Sous Vide

Eric Schlosser

Fast Food Nation

by Harper Perennial (Paperback) (Release Date: 2005-07-05)
Fast Food Nation

The Culinary Institute of America

The Professional Chef

by Wiley (Hardcover)
"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 ...
The Professional Chef

Eric Ripert, Christine Muhlke

On the Line

by Artisan (Hardcover)
Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic. How does a 4-star restaurant stay on top for more than two decades? In On the Line, chef Eric Ripert takes readers behind the scenes at Le ...
On the Line

Bill Buford

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

by Knopf (Hardcover) (Release Date: 2006-05-30)
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

Zagat 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants)

by Zagat Survey (Paperback)
The surveyors are 54% women and 46% men. 52% are in their 20s and 30s and 48% are 40 and over. No matter the economic climate, New York's appetite for lively dining destinations continues unabated, inspiring ever bolder ventures. For every notable closing, there's another ...
Zagat 2009 New York City Restaurants (Zagatsurvey: New York City Restaurants)

Kati Neville, Lindsay Tkacsik

Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving

by Storey Publishing, LLC (Hardcover)
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 ...
Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving

James Peterson

SAUCES Classical and Contemporary Sauce Making

by Van Nostrand Reinhold (Hardcover)
SAUCES Classical and Contemporary Sauce Making