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Most popular at the top

  • Extraordinary Jobs in the Food Industryby Alecia T. Devantier; Carol A. Turkington

    Infobase Publishing 2006; US$ 35.00

    Ever wonder who wrangles the animals during a movie shoot? What it takes to be a brewmaster? How that play-by-play announcer got his job? What it is like to be a secret shopper? The new more...

  • Pure Flavorby Kurt Beecher Dammeier; Laura Holmes Haddad

    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...

  • Culinary Careersby Rick Smilow; Anne E. Mcbride

    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...

  • So You Want to Be a Chefby Lisa M. Brefere; Karen E. Drummond; Brad Barnes

    Wiley 2008; US$ 31.00

    Understand what it takes to be a chef by reading the comprehensive information in So You Want to Be a Chef?: Your Guide to Culinary Careers, 2nd Edition . Revised and updated to include a new chapter on Research and Development chefs and expanded coverage of on-site foodservice areas, this guide presents a real-world look at culinary careers. The... more...

  • 101 Things I Learned ® in Culinary Schoolby Louis Eguaras; Matthew Frederick

    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...

  • Ideas in Foodby Aki Kamozawa; H. Alexander Talbot

    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...

  • Regional American Food Cultureby Ken Albala; Lucy Long

    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...

  • Dessert Universityby Roland Mesnier; Lauren Chattman; John Burgoyne; Maren Caruso

    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...

  • The Complete Book of Raw Food, Volume 1by Julie Rodwell

    Hatherleigh Press 2010; US$ 14.99

    This masterful collection of over 400 raw food recipes is a "must-have" for anyone who enjoys vegetarian cuisine. Whether you are curious about adding raw foods to your diet, or have been eating raw for years, The Complete Book of Raw Food, Second Edition contains over 400 mouth-watering-recipes produced by more than 50 of the world?s top raw... more...

  • Daring Pairingsby Evan Goldstein

    University of California Press 2010; US$ 34.95

    The best wine and food pairings create harmony among unexpected flavors. Chardonnay, Riesling, and Merlot are classic pairing choices, but less conventional grape varieties like Albarińo, Grenache, Grüner Veltliner, Malbec, and Tempranillo are becoming increasingly popular, coveted by those with curious palates and a taste for good value. In Daring... more...