On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Cooking
Author: James Peterson
Manufacturer: Ten Speed Press
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How to Cook Everything: Simple Recipes for Great Food
Author: Mark Bittman
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Culinary Artistry
Author: Andrew Dornenburg
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The Making of a Chef: Mastering Heat at the Culinary Institute
Author: Michael Ruhlman
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The Soul of a Chef: The Journey Toward Perfection
Author: Michael Ruhlman
Manufacturer: Penguin (Non-Classics)
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Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
Author: James Peterson
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Jacques Pepin's Complete Techniques
Author: Jacques Pépin
Manufacturer: Black Dog & Leventhal Publishers
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What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
Author: James Peterson
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La Varenne Pratique
Author: Anne Willan
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Sauces: Classical and Contemporary Sauce Making
Author: James Peterson
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Fish & Shellfish: The Definitive Cook`s Companion
Author: James Peterson
Manufacturer: William Morrow Cookbooks
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Glorious French Food: A Fresh Approach to the Classics
Author: James Peterson
Manufacturer: John Wiley & Sons
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The Duck Cookbook
Author: James Peterson
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Vegetables
Author: James Peterson
Manufacturer: William Morrow Cookbooks
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Vegetables
Author: James Peterson
ListPrice: $35.00
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Glorious French Food: A Fresh Approach to the French Classics
Author: James Peterson
Manufacturer: JOHN WILEY & SONS
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Simply Salmon
Author: James Peterson
ListPrice: $22.50
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