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Most popular at the top

  • Professional Cooking for Canadian Chefsby Wayne Gisslen

    Wiley 2006; US$ 57.50

    Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this... more...

  • Quick Meal Solutionsby Sandra K. Nissenberg; Margaret L. Bogle; Audrey C. Wright

    Wiley 2007; US$ 15.95

    Quick Meal Solutions puts the flavor—and the nutrition—back in fast food. From Healthy Sweet & Sour Slaw to Chicken Pesto Panini and Oatmeal Cookie Sandwiches, it gives you more than 150 winning recipes for breakfast, lunch, dinner, and healthy snacks. You'll find a tempting selection of ten-minute meals, one-dish dinners, thirty-minute... more...

  • Food 2.0by Charlie Ayers

    DK Publishing 2008; US$ 25.00

    ?Charlie Ayers is a talented chef and once again his talent shines through in Food 2.0 . The book is a great combination of foods and techniques that can help us all live a healthierlife.?? Cat Cora, author and Iron ChefIn a cutting edge cookbook for the Internet generation, Google?s legendary founding super-chef, Charlie Ayers , tells you everything... more...

  • Every Freaking! Day with Rachell Rayby Elizabeth Hilts

    Grand Central Publishing 2008; US$ 8.99

    Hey kids! If 30-minute meals are good, wouldn't 30-second meals be even better? You bet they would! And EVERY FREAKING! DAY WITH RACHELL RAY makes this dream a reality! This 64-page, full-color parody of the super-caffeinated media phenomenon Rachael Ray doesn't merely mimic the tone of the megastar's monthly magazine, daily talk show, multiple... more...

  • Cuisine du Moiby Gavin Canardeaux

    Allen & Unwin 2008; US$ 27.22

    A hilarious send up of the current 'Uber chef' trend, this book's take on the 'philosophy of food' cookbook is sure make us stop taking food so seriously! more...

  • Christina Cooksby Christina Pirello

    Penguin Publishing Group 2004; US$ 20.00

    Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals... more...

  • How to Cook Everythingby Mark Bittman

    Wiley 2008; US$ 35.00

    Today's Favorite Kitchen Companion—Revised and Better Than Ever Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or... more...

  • Advances in Deep-Fat Frying of Foodsby Servet Gulum Sumnu; Serpil Sahin

    CRC Press 2008; US$ 231.00

    Introduction, Serpil Sahin and Servet Glm Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaqun Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N.... more...

  • The New Book of Middle Eastern Foodby Claudia Roden

    Knopf Doubleday Publishing Group 2008; US$ 35.00

    In this updated and greatly enlarged edition of her Book of Middle Eastern Food , Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout... more...

  • The Amateur Gourmetby Adam D. Roberts

    Random House Publishing Group 2008; US$ 13.00

    As a self-taught chef and creator of The Amateur Gourmet website, Adam Roberts knows the challenges you face in bringing fresh, creative homemade meals to the table without burning down the house or bruising your self-esteem. But as he shows in this exciting new book, the effort is worth it and good eating doesn?t have to be difficult. To prove his... more...