The Whole Fish Cookbook: New Ways to Cook, Eat and Think
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and prof…
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Six Seasons: A New Way with Vegetables
The debut cookbook from Joshua McFadden, a chef with the soul of a farmer and the palate of a visionary
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Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegeta… -
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
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In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. …
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32 Yolks: From My Mother's Table to Working the Line
NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French che…
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Eat a Peach
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
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Eating to Extinction: The World's Rarest Foods and Why We Need to Save Them
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible fla… -
Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect
National Bestseller
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Essential lessons in hospitality for every business, from the former co-owner of legendary restaurant Eleven Madison Park.
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Foundations of Flavor: The Noma Guide to Fermentation
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The French Laundry Cookbook
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative c…
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Jerusalem: A Cookbook
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Mastering the Art of French Cooking
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home…
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Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer
JAMES BEARD AWARD WINNER
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IACP Cookbook Award nominee
In the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Br… -
Boundaries: When to Say Yes, How to Say No to Take Control of Your Life
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Garlic and Sapphires: The Secret Life of a Critic in Disguise
Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be a…
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Setting the Table: The Transforming Power of Hospitality in Business
This an alternate cover for 9780060742751
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The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack
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The Dorito Effect: The Surprising New Truth About Food and Flavor
A lively and important argument from an award-winning journalist proving that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor.
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Bill Buford—author of the highly acclaimed best-selling Among the Thugs— had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagg…
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I Feel Bad About My Neck, And Other Thoughts on Being a Woman
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Yes, Chef
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
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“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
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For Whom the Bell Tolls
In 1937 Ernest Hemingway traveled to Spain to cover the civil war there for the North American Newspaper Alliance. Three years later he completed the greatest novel to emerge from "the good fight," Fo…
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