The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America`s Most Imaginative Chefs
Author: Karen Page
Manufacturer: Little, Brown and Company
ListPrice: $35.00
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On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
ListPrice: $40.00
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The Professional Chef
Author: The Culinary Institute of America
Manufacturer: Wiley
ListPrice: $70.00
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The New Food Lover's Companion
Author: Sharon Tyler Herbst
Manufacturer: Barron's Educational Series
ListPrice: $16.99
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The French Laundry Cookbook
Author: Thomas Keller
Manufacturer: Artisan
ListPrice: $50.00
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What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America`s Best Sommeliers
Author: Andrew Dornenburg
Manufacturer: Bulfinch
ListPrice: $35.00
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
Manufacturer: Wiley
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
Manufacturer: W. W. Norton
ListPrice: $35.00
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Working the Plate: The Art of Food Presentation
Author: Christopher Styler
Manufacturer: Wiley
ListPrice: $40.00
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Bouchon
Author: Thomas Keller
Manufacturer: Artisan
ListPrice: $50.00
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
ListPrice: $19.95
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The Making of a Chef: Mastering Heat at the Culinary Institute
Author: Michael Ruhlman
Manufacturer: Holt Paperbacks
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Larousse Gastronomique
Author: Larousse Gastronomique
Manufacturer: Clarkson Potter
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Amuse-Bouche: Little Bites That Delight Before the Meal Begins
Author: Rick Tramonto
Manufacturer: Random House
ListPrice: $35.00
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
Manufacturer: Wiley
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Becoming a Chef
Author: Andrew Dornenburg
Manufacturer: Wiley
ListPrice: $29.95
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
ListPrice: $29.95
Offer: $19.77
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Club Cuisine: Cooking with a Master Chef
Author: Edward G. Leonard
Manufacturer: Wiley
ListPrice: $50.00
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The Elements of Taste
Author: Gray Kunz
Manufacturer: Little, Brown and Company
ListPrice: $40.00
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The Professional Chef
Author: Culinary Institute of America
Manufacturer: Wiley
ListPrice: $70.00
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Food Lover's Companion, The (Barron's Cooking Guide) 3rd Edition
Author: Sharon Tyler Herbst
Manufacturer: Barron's Educational Series
ListPrice: $16.95
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Garde Manger, The Art and Craft of the Cold Kitchen
Author: The Culinary Institute of America
Manufacturer: Wiley
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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
Author: Andrew Dornenburg
Manufacturer: Wiley
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Dishing with Style: Secrets to Great Tastes and Beautiful Presentations
Author: Rori Trovato
Manufacturer: Clarkson Potter
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Elements of Taste, The
Author: Gray Kunz
ListPrice: $40.00
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