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A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and ... More

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"The Wine Bible"--illustrated throughout with maps, photos, charts, and wine labels--is jammed with everything one needs to master the basics of wine ... More

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What are the right portions for vinaigrette? What's the best way to prepare green beans? Julia Child gathers her culinary wisdom from the past 40 ... More

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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step ... More

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This fully illustrated book, which includes photographs of food taken through an electron microscope, is a blend of culinary lore and scientific ... More

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Cook's Illustrated 1998 is one of a unique series from the cooking magazine renowned for fanatically testing the best ways to cook the foods we love ... More

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"A lively, frugal-chic answer to the question "Make or Buy" about 120 different food staples"--

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The only cookbook of its kind on the market, Cooking Under Pressure offers a fantastic blend of recipes that are unbelievably good: elegant gourmet ... More

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Every year, the test cooks at Americas Test Kitchen develop hundreds of new recipes and showcase them in this annual best of the best cookbook. ... More

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Vol. 2 is a spiral-bound supplemental kitchen manual (ix, 220 p. : 28 cm.) which includes all of the recipes on washable, tear-resistant paper; both ... More

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Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making ... More

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Three-time Wine Writer of the Year Tom Stevenson updates and enriches his classic guide. From the Old World to the New, pick up the latest on all the ... More

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From The Culinary Institute of America comes "Garde Manger," covering the classic French technique of preparing a full range of cold dishes--from ... More

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The enduring million-copy classic is revised, updated and expanded for the first time--and available for Mother's Day.

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In "CookWise", Shirley Corriher, the "Sherlock Holmes of cooking", reveals the astonishing drama set in motion every time a potato hits hot fat to ... More

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"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will ... More

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For all those cooks who know that spice is the variety of life, this is a truly comprehensive sourcebook featuring information on more than 200 herbs ... More

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A collection of cakes, and everything related to them, which includes over 200 recipes for traditional favourites and new creations, as well as ... More

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Packed with 375 recipes, more than 150 4-color photos and 400 illustrations, Baking Illustrated brings you inside America's Test Kitchen, where the ... More

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This is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ... More

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The bestselling bartending guide on the market is now in its tenth edition, and, still with twice the drink recipes of any other, remains the most ... More

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Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the ... More

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From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe ... More

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This important reference shows how to simply and economically build and store a three-month supply of food, water, power, fuel, first-aid supplies, ... More

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Based on the popular and authoritative "The New Food Lover's Companion," this enlarged and enhanced reference volume provides more than 6,700 entries ... More

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