This book is new and full of beautiful pictures to accompany each dish. 

Hardcover (1 to 2 lbs)

Changing the Game: a Cookbook

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award-winning chef

"Everything I want for my dinner-dishes which are familiar but fresh, approachable but exciting."-Yotam Ottolenghi

Dinnerhas the range and authority-and Melissa Clark's trademark warmth-of an instant classic. With more than 200 all-new recipes,Dinneris about options- inherently simple recipes that you can make any night of the week.

Each recipe in this book is meant to be dinner-one fantastic dish that is so satisfying and flavor-forward it can stand alone-maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient-chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it-Dinnercovers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have- sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional- stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.

Melissa Clark's mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

Dinner

4f15c963-a446-42b4-8ee9-6eebcb00659d-1

Heavy Paperback (2 to 4 lbs)

New York

The Recipe Encyclopedia

Heavy Hardcover (2 to 4 lbs)

Vermont

Butter celebrate 

Kathryn Hawkins

Marcus A. Webb

Light Paperback (1 lb or less)

California

A Connoisseur's Guide

The Herb and Spice Companion is the newest addition to our very popular Companion series, which has already covered tea, cheese, chocolate, and coffee. With descriptions and ratings of more than 150 spices from around the world, The Herb and Spice Companion includes tips on storing and using spices to create innovative combinations of flavors. This is the essential guide to using herbs and spices to add flavor and depth in the kitchen. This book guides the reader through all aspects of herbs, including their rich history, how to grow, harvest, and dry them, and even their unique medicinal uses.

The Herb and Spice Companion

0607884e-88fc-49bf-aec7-9ce2ed604796-1

Meal Prep King

Light Hardcover (1 lb or less)

Georgia

Save Time. Lose Weight. Eat the Meals You Love

Prep your way back to health with The Meal Prep King's convenient and delicious recipes. Lose weight, free up your weeknights and save yourself a fortune with easy batch-cooked recipes that don't compromise on flavor. Inside you'll find 80 recipes for breakfasts, lunches, dinners and snacks, including favorites such as piri-piri chicken, Korean beef noodles, breakfast yogurt bars and many more. There's also a 21-day meal plan, calorie guidance, and loads of useful advice about how to store, freeze and reheat your meals to see you through the week ahead. Healthy, satisfying food has never been more simple or rewarding. Includes metric measures.

The Meal Prep King Plan

49af5c48-1831-42ab-9a5e-b667b85d9198-1

Brand new
Graeme Tomlinson, a.k.a. The Fitness Chef, has amassed over half a million Instagram followers with his no-nonsense health and nutrition guidance.
In this simple visual guide you will discover:
- How to lose weight and keep it off forever
- Why you don't need a complicated new diet or exercise regime 
- How you can stilleat everything you love and feel great about it
Includes: quick-and-easy meal ideas for every meal time & calorie counts for commonly consumed foods and drinks.
Forget the confusing diet myths and understand the facts. Empower yourself to make informed food choices for the rest of your life.

The info graphic guide to the only diet that works 

Eat What You Like & Lose Weight For Life 

4a3931a4-74f0-4513-a28d-e131d7e64ec0-0

Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.

Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

Nevada

Dominique Ansel : The Secret Recipes by Dominique Ansel (2014, Hardcover)

Magnus Nilsson

Beautiful book, I rarely used it. There is some light wear on the corners. 

The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden - enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.




The Nordic Cookbook

fd5124b3-5932-4a5f-b496-4e16204d0459-1

Missouri

How to Take One Basic Recipe to Four Levels of Sophistication

What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.

Simple to Spectacular features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.
Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In Simple to Spectacular, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party.nbsp;nbsp;And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times.nbsp;nbsp;

In Simple to Spectacular, two titans of the food world have created a truly groundbreaking cookbook.nbsp;nbsp;Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique.nbsp;nbsp;This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs.

Simple to Spectacular

58979194-1802-454b-9163-f90b6dee9b9c-1

The Art and Craft of the Cold Kitchen

The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

Garde Manger

6c422fa1-f5a3-4579-a961-d57c94cd8b55-1

Harlan Coben

Gillian Flynn

Mary Higgins Clark

Brad Meltzer

The Mystery Writers of America Cookbook Recipes Murder Mystery by Kate White

condition: 
EXCELLENT practically like new condition. No flaws
Hardcover

info:
Enjoy over 100 recipes and murderously fun facts from legendary mystery authors like Sue Grafton, Louise Penny, Harlan Coben, and James Patterson!

Whether you’re planning a sinister dinner party or whipping up comfort food for a day of writing, you’ll find plenty to savor in this cunning collection of recipes from bestselling mystery authors! Discover hard-boiled breakfasts, thrilling entrees, and cozy desserts, including:
 
• Mary Higgins Clark’s Celebratory Giants Game Night Chili
• Harlan Coben’s Myron’s Crabmeat Dip
• Lee Child’s Coffee, Pot of One
• Gillian Flynn’s Beef Skillet Fiesta
• James Patterson’s Grandma’s Killer Chocolate Cake
 
Featuring full-color photography and intriguing sidebars on the surprising—and sometimes deadly—links between food and foul play, this is the ultimate cookbook for crime fiction aficionados.

Wickedly Good Meals and Desserts to Die For

The Mystery Writers of America have joined forces to deliver this superb collection of more than 100 wickedly good recipes. From Mary Higgins Clark's Game Night Chili and Harlan Coben's Crab Meat Dip to Scott Turow's Innocent Frittata and Kathy Reich's Shrimp Scampi, this cookbook offers one tasty treat after another. Complete with a glamorous art-deco design and intriguing sidebars on the surprising-and sometimes deadly-links between food and foul play, this is the ultimate cookbook for crime aficionados.

The Mystery Writers of America Cookbook

0c09d269-3124-48e9-9cfe-0b6603e4adc4-1

Toni Tipton-Martin

Joe Randall

Paperback first edition signed by chef Joe Randal

Colorado

The New African American Cuisine

Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just "soul food," African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.

A Taste of Heritage

c9ac05fa-f097-42cb-9858-693a47fae130-1

Miyuki Kobayashi

Natsumi Ando

Satsuki Yamashita

Nunzio DeFilippis

Christina Weir

This volume is in relatively good condition. The manga itself is not bent, though the plastic on the cover is peeling.

Najika is a gifted cook and attends the prestigious Seika Academy cooking school. Her friendship with two brothers, Sora and Daichi, creates resentment with other girls at the school. Her greatest rival is a popular, teen model, Akane who tries to drive Najika from the school by staging a cooking contest.

Kitchen Princess

191e5dec-d745-4302-a644-b73da486133f-1

Culinary Institute of America  Staff

at Home with the Culinary Institute of America

The CIA brings healthy, modern, and flavorful cooking techniques and recipes to home cooks everywhere The Culinary Institute of America's Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how exciting to the palate healthful food can be. With step-by-step techniques from the experts at the CIA, plus detailed information on nutrition and ingredients and lavish full-color photographs throughout, this is the essential guide to cooking tasty, healthy food at home. More than 235 recipes, ranging from casual lunch fare and easy weeknight dinners to luxurious, succulent modern cuisine Recipes include quick and simple dishes like Black Bean Burgers and exciting and distinctive fare like Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms Features 80 vibrant, dramatic photos that illustrate the richness and variety of recipes and teach simple step-by-step techniques Recipes are based on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and research in health and fitness Healthy Cooking at Home is ideal for home cooks of all skill levels who want to keep the entire family healthy, happy, and well fed.

Healthy Cooking 

513410e8-ab4c-41a8-8823-6595ac76c65e-1

James Briscione

The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

The Flavor Matrix

551ff517-aa0b-4318-9804-5a2130bbf9c8-1

#hardcover #food #nonfiction #cooking #booklot
#cookbook



Lot of best of the best Cookbooks

Over 100 incredible recipes, meticulously tested by the FOOD & WINE Test Kitchen, for everything from salads and soups to pasta, chicken and desserts. The latest dishes from superstars such as Giada De Laurentiis, Bobby Flay, Mario Batali and Charlie Trotter. Exclusive, never-before-published recipes from many of the authors, including Michelle Bernstein's supercrispy fried chicken and Flo Braker's dreamy coconut cream pie.

Food and Wine Best of the Best Cookbook Recipes

7bf8fcf2-244d-42c1-9c02-cff6fc7fa192-1

#sousvide #cookbooks #cooking #culinary #chef

Oversized Hardcover (4 to 6 lbs)

Cooking Sous Vide

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Under Pressure

11b3d8f8-fe7a-4dfc-b50a-de001442748e-1

Susie Heller

Thomas Keller

Deborah Jones

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

The French Laundry Cookbook

f1558ca3-66d4-420e-8eaa-80416793c825-1

Alan Hause

Sarah Labensky

Priscilla Martel

Business & Economics

A Textbook of Culinary Fundamentals

For courses in cooking and food prep.

Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

Also available with MyLab Culinary
MyLab(tm) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more [https://www.pearsonmylabandmastering.com/northamerica/myculinarylab/educators/features/index.html] about MyLab Culinary.

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

Note: You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyLab Culinary search for:

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e 
Package consists of:   



 * 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
 * 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e

On Cooking

a1d5f8a6-0693-4af5-9fde-d431d5c07964-1

Emeril Lagasse

Steven Freeman

Oregon

Kickin' It up a Notch with Recipes from Emeril Live and Essence of Emeril

Are you ready to kick it up a notch? Wait -- forget that. Are you ready to kick it up notches unknown to humankind? Finally, Emeril has written the book his fans of Emeril Live and Essence of Emeril have been waiting for -- a collection of his very favorite recipes from both shows. It's all here -- from cooking up Fall River memories like St. John's Kale Soup, Roasted Scrod with Parsley Potatoes, and Boston Cream Pie with his mom, Hilda, to Louisiana specialties like Creole Spiced Blue Crabs with Green Onion Dipping Sauce, Fried Eggplant with Shrimp Stew-Fay, and Blueberry Beignets. Hey, this isn't rocket science, but it's good eating, with starters like Caramelized Salmon with Cilantro Potato Salad and Stuffed Morels with Crawfish Remoulade. This isn't Kansas anymore, Toto, and these are salads like you've never had them -- Herb-Tossed White Asparagus, Fresh Crabmeat, and Grilled Radicchio Salad, Emeril's BLT Salad, and Molasses Duck Salad. Does pork fat rule at your house (and if it doesn't, why not?)? Then take your pick of the pig --- Homemade Bacon, Andouille Stuffed Jalapeqos, and Pork Burgers in Gravy with French-Fried Sweet Potatoes. And don't limit yourself to one part of the barnyard -- try Emerilized Chicken Cordon Bleu, Funky Lamb Shanks, Pan-Roasted Filet Mignon Stuffed with English Stilton and Walnuts, or Smothered Oxtails over Spinach and Sweet Corn Mash. Emeril's TV Dinners not only includes more than 150 recipes, it is jam-packed with candid black-and-white photography of Emeril behind the scenes, in front of the cameras, on tour, and really live in his New Orleans restaurants.

Emeril's TV Dinners

fcdd1d6c-5bd3-4cf7-90f3-08057ca83199-1

1982 edition of the Crisco Cooking recipe book distributed by Proctor and Gamble. Sent to customers via mail order. 

350 easy to follow recipes you'll want to use every day 

Crisco Cooking

#cookbook #cooking #hardcover #nonfiction  #chef #thomaskeller

Gunnar Karl Gíslason

Jody Eddy

Rene Redzepi

Perfect book on culinary experience of Iceland.

The New Nordic Cuisine of Iceland [a Cookbook]

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

North

e85aa7ff-b385-4b33-83df-99946263437a-1

The Italian Academy of Cuisine

Huge Hardcover (6 to 8 lbs)

The Regional Cooking of Italy

Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy's more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes--many of which had never been documented before. This is the culmination of that research, an astounding feat--2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it's not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook's library.

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Melissa Clark; Eric Wolfinger (Photographer)

Dinner

Barbara Lowery

The Recipe Encyclopedia

Rosie daykin

Butter celebrate

Kathryn Hawkins; Marcus A. Webb

The Herb and Spice Companion

John Clark

The Meal Prep King Plan

Graeme Tomlinson

Eat What You Like & Lose Weight For Life

Dominique Ansel

Dominique Ansel : The Secret Recipes by Dominique Ansel (2014, Hardcover)

Magnus Nilsson

The Nordic Cookbook

Jean-Georges Vongerichten; Mark Bittman

Simple to Spectacular

Culinary Institute of America (CIA) Staff

Garde Manger

Kate White; Harlan Coben; Gillian Flynn; Mary Higgins Clark; Brad Meltzer

The Mystery Writers of America Cookbook

Toni Tipton-Martin; Joe Randall; Toni Tipton-Martin; Joe Randall

A Taste of Heritage

Miyuki Kobayashi; Natsumi Ando; Satsuki Yamashita; Nunzio DeFilippis; Christina Weir

Kitchen Princess

Culinary Institute of America Staff

Healthy Cooking

James Briscione

The Flavor Matrix

Food and Wine Magazine Editors

Food and Wine Best of the Best Cookbook Recipes

Thomas Keller; Harold McGee (Introduction by)

Under Pressure

Susie Heller; Thomas Keller; Deborah Jones

The French Laundry Cookbook

Alan Hause; Sarah Labensky; Priscilla Martel

On Cooking

Emeril Lagasse; Steven Freeman

Emeril's TV Dinners

Proctor and Gamble

Crisco Cooking

Thomas Keller; Deborah Jones (Photographer); Susie Heller (Contribution by); Thomas Keller; Deborah Jones (Photographer); Susie Heller (Contribution by)

The French Laundry Cookbook

Gunnar Karl Gíslason; Jody Eddy; Rene Redzepi

North

The Italian Academy of Cuisine

La Cucina