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Cookbooks, Recipes, Magazines, and Food Literature >>
Cookbooks by Category
See selections of
Cooking Technique Cookbooks
from Betty Crocker, Cook's Illustrated, Le Cordon Bleu, Williams-Sonoma, top chefs and food wirters
and featuring Slow Cooker and Pressure Cooker sections,
and at great, low prices!
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21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques
by Jeni Wright and Angela Nilsen
Hardcover, 480 pages, Published March, 2006
Every cook needs this ultimate quick reference to today’s ingredients, terms, tools, and techniques. It’s thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it’s the information inside that’s truly amazing: nearly 500 pages of instructions cover everything from sautéing a potato and filleting a fish to storing fresh herbs and selecting the right pan--and it goes A to Z through meats, poultry, fruits, vegetables, spices, and more.
Compare at $17.95, Our Price Only $12.56
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New Penguin Cookery Book
by Jill Norman, Ed.
Paperback, 576 pages, Published March, 2006
The authoritative book for those who want to cook and eat real food, The New Penguin Cookery Book is a perfect guide for beginners and an essential reference for the more experienced cook. It explains the basic methods of preparing food and then applies these in recipes of many different origins.
Compare at $25.00, Our Price Only $15.74
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Professional Cooking, Sixth Edition
by Wayne Gisslen
Hardcover, 1,088 pages, 6th Edition, Published February, 2006
he updated bestseller on culinary skills and preparation–from proper knife techniques to plate presentation.
The new edition of Wayne Gisslen’s bestselling Professional Cooking is better than ever. Beautifully revised and updated, it contains new chapters on vegetarianism and cooking for the various types of vegetarian diets, and nutritional information that incorporates the new nutritional guidelines and food pyramid. In addition, recipes from international cuisines are now integrated throughout the book. More than 100 new recipes have been added, bringing the total to 1,200,...more
Compare at $70.00, Our Price Only $42.00
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Bones: Recipes, History and Lore
by Jennifer McLagan
Hardcover, 320 pages, Published October, 2005
Top food stylist and writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor--from fried chicken or spareribs to a rib roast or a whole salmon. In her first book, she offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish and game on their bones...more
Compare at $34.95, Our Price Only $20.97
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Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques
by David Joachim
Paperback, 576 pages, Published August, 2005
2006 IACP Award Winner: Food Reference/Technical Category
Some of the greatest cooking discoveries are the result of creatively substituting one ingredient, one piece of equipment, or one cooking technique for another. The Food Substitutions Bible compiles all types of substitutions into one comprehensive, easy-to-use handbook. Simply organized from A to Z, its 1,500 entries have more than 5,000 substitutions. Every substitution includes instructions with exact proportions for accurate, reliable replacements...more
Compare at $19.95, Our Price Only $12.96
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The Cook's Book
by Jill Norman, Ed.
Hardcover, 648 pages, Published August, 2005
2006 James Beard Award Winner! General Category
Bursting with luscious color photography and clear step-by-step techniques drawn from the world's top chefs, this is a one-stop reference for all home cooks-from those who want to gain more confidence in the kitchen and hone their skills- to anyone who is eager to learn basic methods from scratch. Jill Norman has published books on food and drink for many years, and has an extensive knowledge of foods and cooking styles from many regions of the world.
Compare at $50.00, Our Price Only $30.00
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Kitchen: The Essential Guide to the Kitchen
by Michele Cranston
Paperback, 400 pages, Published July, 2005
The ultimate companion for the cook who wants to master the basics. Rustling up a stir-fry is easy, but making real stock or a good pizza dough is not. Kitchen is the essential toolbox that every cook needs to be successful. From breakfast to lunch to dinner to dessert, this book is packed with the necessary techniques, classic recipes and essential tips for stress-free kitchen creativity. More than 1,000 fabulous recipes include...more
Compare at $34.95, Our Price Only $24.46
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Essestials of Roasting: Recipes and Techniques for Delicious Oven-Cooked Meals
by Williams-Sonoma
Hardcover, 304 pages, Published October, 2004
The fourth volume in the Williams-Sonoma Essentials series offers a complete look at cooking in the dry heat of an oven. Over 130 recipes, including meats, poultry, fish, shellfish, fruits, and vegetables, are supplemented by thorough discussions of roasting techniques and equipment. Each recipe is paired with a photograph of the finished dish and many feature additional images illuminating a confusing recipe element. The authors include Melanie Barnard, Rick Rodgers, and Bob & Coleen Simmons...more
Compare at $34.95, Our Price Only $27.96
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All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
Hardcover, 482 pages, Published September, 2004
2005 James Beard Award Winner - Single Subject
The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots,...more
Compare at $35.00, Our Price Only $12.98
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How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know
by Perla Meyers
Hardcover, 424 pages, Published March, 2004
What’s the best way to keep half a lemon from going bad? Is it better to buy large or small eggs? All cooks have questions when it comes to the kitchen, and answering them can be a time-consuming–and often frustrating–process of trial and error. Not any more! Top cooking teacher and food writer Perla Meyers answers all the questions a cook might ask when shopping for ingredients and equipment or preparing a wide range of foods. It’s like an entire series of cooking classes in a book. Complete with 100 fabulous contemporary recipes that put the book’s advice into action, this indispensable reference will find a welcome home on every cook’s kitchen shelf.
Compare at $29.95, Our Price Only $18.86
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John Ash Cooking One-on-One: Kitchen Secrets from a Master Teacher
by John Ash
Hardcover, 352 pages, Published March, 2004
2005 James Beard Award Winner - Cooking from a Professional Point of View
John Ash believes that the best way to become a confident, creative cook is to plunge right in, explore the possibilities, and learn as you go. John Ash: Cooking One-on-0ne presents his liberating approach in 22 lessons, each one focusing on a specific technique, underused or unusual ingredient, or a flavor maker--the vinaigrettes, salsas, and other components that turn ordinary dishes into something special..more.
Compare at $37.50, Closeout Price Only $14.98
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Cook's Companion: A Complete Step-by-Step Guide to Over 250 Cooking Techniques
by Elizabeth Wolf-Cohen
Hardcover, 224 pages, Published May, 2003
This book gives home chefs information they seldom find in even the best cookbooks. It’s a step-by-step guide to basic techniques for slicing vegetables and other foods...blending a variety of ingredients...making basic stocks and sauces...using and storing herbs and spices... using eggs for successful custards, crepes, soufflés, and omelets...skinning, filleting, and boning fish...tenderizing and marinating meats...preparing dried, fresh, and filled pasta...adding decorative touches to pastries and other desserts, and much more...more
Compare at $16.95, Our Price Only $11.86
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Michel Roux New Creative Techniques from a French Master Chef
by Michel Roux
Hardcover, 192 pages, Published, April, 2003
2004 James Beard Award Nominee for Cooking from a Professional Point of View
Over his thirty years as a top chef, Michel Roux has developed a unique cooking style, Based on the classic French cooking of his Parisian apprenticeship, his cuisine has adopted a lighter, healthier approach, more in keeping with current tastes and reflecting the influence of his global travels. In this new book, Roux applies his outstanding talent and expertise to create an original collection of more than 130 recipes that can be achieved at home. Breaking away from the typical appetizer-entree-dessert organization of most cookbooks, this one features an innovative structure that leads the reader to a new, more insightful way of thinking about cooking. Arranged by method of cooking,...more
Compare at $39.95, Our Price Only $27.96
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The Quick Recipe: Favorite Dishes in Less Than 60 Minutes
by Editors of Cook's Illustrated
Hardcover, 450 pages, Published, March, 2003
2004 James Beard Award Winner for the General Category
The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook’s Illustrated developed more than 300 flavorful recipes, including honey-glazed pork loin with fennel and carrots, lemon pudding cake, stir-fried chicken with green beans in spicy orange sauce, and 30-minute tart tatin. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients...more
Compare at $29.95, Our Price Only $18.86
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Essentials of Cooking
by James Peterson
Paperback, 298 pages, Published March, 2003
In this unrivaled practical guide, one of America's most widely respected chefs/teachers/cookbook authors distills his vast knowledge and experience into the more than one hundred essential techniques that every cook needs to know. One hundred and fifty recipes and 1,100 photographs unravel the mysteries of the method and provide practical application on the spot. Here are answers to just about every cooking question, from the simple (why you shouldn't leave slices of apples sitting in water) to the sublime (why you should want to roast a whole saddle of lamb). Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook fish in butter versus of oil?...more
Compare at $24.95, Our Price Only $15.71
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On Cooking: Techniques from Expert Chefs, Third Edition
by Sarah Labensky, Alan Hause, and Steven M. Labensky
Hardcover, 1180 pages, 3rd Edition, Published January, 2003
Cooking well means more than just following recipes. That's why this book is so much more than just a collection of recipes. It is a comprehensive, authoritative guide to the culinary arts, designed to help new cooks master the essentials and experienced hands expand their repertoire. Whether it's boning chicken, grilling fish or finishing pastry, you'll find precise and complete explanations for a variety of culinary procedures. More than 1400 color photographs are included to assist you in choosing the right equipment, selecting the best ingredients and preparing beautiful plated presentations...more
Compare at $49.95, Our Price Only $39.96
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Le Cordon Bleu Complete Cooking Techniques
by Le Cordon Bleu
Hardcover, 352 pages, Published November, 1997
The great culinary institute teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color photos throughout. 200+ recipes.
Compare at $42.00, Our Price Only $29.50
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Le Cordon Bleu Dessert Techniques
by Laurent Duchene & Bridget Jones
Hardcover, 224 pages, 1st Edition, Published March, 1999
Hundreds of techniques illustrated with more 1,000 full color photographs Sectons on fruits, pastry, cakes, chocolate, puddings, meringues, custards, tarts and pies, souffles, cheese, sauces, icings, crepes, and more. More than 150 spectacular dessert recipes.
Compare at $30.00, Our Price Only $24.00
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Quick Cooking: How to Cook Everything by Mark Bittman Compare at $14.95, Our Price Only $10.46
Almost from Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss Compare at $25.00, Our Price Only $17.50
Elements of Taste by Gray Kunz and Peter Kaminsky Compare at $40.00, Our Price Only $28.00
A New Way to Cook by Sally Schneider Compare at $40.00, Our Price Only $25.19
Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions by David Joachim Compare at $29.95, Our Price Only $18.86
Fast & Easy Cooking by Johanna Burkhard Compare at $17.95, Our Price Only $14.36
Professional Garde Manger by Dav Larousse Compare at $22.95, Our Price Only $15.60
Roasting: A Simple Art by Barbara Kafka Compare at $65.00, Our Price Only $52.00
| Cooking with Slow Cookers |
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Cooking with Pressure Cookers |
Making the Most of Your Slow Cooker by Catherine Atkinson Compare at $19.99, Our Price Only $13.99
Healthy Slow Cooker: More than 100 Dishes for Health and Wellness by Judith Finlayson Compare at $22.95, Our Price Only $16.06
Busy Mom's Slow Cooker Cookbook: More Than 320 Low-Calorie, Low-Fat Dishes by Jyl Steinback, Jyl Compare at $19.95, Our Price Only $13.56
Slow Cooker by Sara Lewis Compare at $19.95, Our Price Only $13.96
125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson Compare at $18.95, Our Price Only $13.26
Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are by Robin Robertson Compare at $29.95, Our Price Only $18.86
Betty Crocker More Slow Cooker Recipes from Betty Crocker Compare at $22.95, Our Price Only $16.06
Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley Compare at $19.95, Our Price Only $13.96
Busy People's Slow Cooker Cookbook by Dawn Hall Compare at $16.99, Our Price Only $11.89
Tried & True Slow Cooker & Casserole: Top 200 Recipes from Allrecipes.com Compare at $17.95, Our Price Only $12.56
Delicious and Dependable Slow Cooker Recipes by Judith Finlayson Compare at $29.95, Our Price Only $20.96
Biggest Book of Slow Cooker Recipes from Better Homes and Gardens Compare at $19.95, Our Price Only $13.96
Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good Compare at $23.95, Our Price Only $19.16
America's Best Slow Cooker Recipes by Donna-Marie Pye Compare at $18.95, Our Price Only $15.16
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Pressure Cooker Cookbook, Revised: More Than 250 Recipes for All Types of Pressure Cookers by Toula Patsalis Compare at $17.95, Our Price Only $12.56
Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes by Victoria Wise Compare at $16.95, Our Price Only $11.86
125 Best Pressure Cooker Recipes by Cinda Chavich Compare at $18.95, Our Price Only $13.26
Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Compare at $24.95, Our Price Only $17.46
Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes by Victoria Wise Compare at $24.95, Our Price Only $16.46
Best Pressure Cooker Recipes by Cinda Chavich Compare at $18.95, Our Price Only $13.26
Pressure Cooking for Everyone by Rick Rodgers and Arlene Ward Compare at $19.95, Our Price Only $13.96
Pressured Cook by Lorna Sass Compare at $19.95, Our Price Only $13.97
Great Vegetarian Cooking Under Pressure by Lorna J. Sass Compare at $25.00, Our Price Only $17.50
Express Cooking by Barry Bluestein and Kevin Morrissey Compare at $22.95, Our Price Only $15.60
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