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- Crown Publishing Group 2007; US$ 16.00
David Novak?one of today?s most engaging, unconventional, and successful business leaders?lived in thirty-two trailer parks in twenty-three states by the time he reached the seventh grade. He sold encyclopedias door to door, worked as a hotel night clerk, and took a job as a $7,200-a-year advertising copywriter with the hopes of maybe one day becoming... more...
- University of Minnesota Press 1999; US$ 57.00
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country?Denmark, Norway, Sweden, Finland, and Iceland?has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge... more...
- John Wiley & Sons, Inc. 2006; US$ 102.95
Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition... more...
- Crown Publishing Group 2009; US$ 32.50
The creator of the award-winning Beecher?s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you?ll discover that meals based on great raw materials require fewer ingredients,take less time to... more...
- Crown Publishing Group 2010; US$ 16.99
Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers . Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow?president of the Institute of Culinary Education (ICE), the award-winning culinary... more...
- Grand Central Publishing 2010; US$ 9.99
Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession. The book will feature... more...
- ABC-CLIO 2009; US$ 70.00
Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West,... more...
- Crown Publishing Group 2010; US$ 25.00
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food , have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour... more...
- Simon & Schuster 2008; US$ 40.00
As Executive Pastry Chef at the White House for almost twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions. An accomplished teacher as well as a master chef, he now shares his expertise with home cooks in Dessert University.... more...