Fast Food Nation
Eric Schlosser Harper Perennial Harper Perennial
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as...
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Our Price: $7.90

The Professional Chef
The Culinary Institute of America Wiley Wiley
"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many...
List Price: $70.00 
Our Price: $39.45

Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
Norman Weinstein Stewart, Tabori & Chang Stewart, Tabori & Chang
As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the...
List Price: $35.00 
Our Price: $18.50

Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead
Susie Martinez, Vanda Howell, Bonnie Garcia Revell Revell
Hectic lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in...
List Price: $14.99 
Our Price: $7.04

Zagat 2008 New York City Restaurants (Zagatsurvey)
Zagat Survey Zagat Survey
All new for 2008, New York City Restaurants covers over 2,050 restaurants in the five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City area restaurants based on the opinions of diners like you. The...
List Price: $15.95 
Our Price: $7.45

Under Pressure: Cooking Sous Vide
Thomas Keller Artisan Artisan
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...
List Price: $75.00 
Our Price: $47.25

Fix, Freeze, Feast: More than 125 recipes to prepare in bulk and by the serving
Kati Neville, Lindsay Tkacsik Storey Publishing, LLC Storey Publishing, LLC
Millions of shoppers save money buying groceries in bulk — trays of boneless chicken breasts, pairs of flank steaks, and flats of ripe tomatoes. But savings can quickly become losses if those bulk quantities spoil in the refrigerator or lie...
List Price: $14.95 
Our Price: $9.18

Culinary Artistry
Andrew Dornenburg, Karen Page Wiley Wiley
If you really find food fascinating--the idea of food, working with food, and the eating of food--then Culinary Artistry should be on your bookshelf. There are two books at work here. One is What Chefs Have to Say About the Foods They Create ....
List Price: $29.95 
Our Price: $17.22

Working the Plate: The Art of Food Presentation
Christopher Styler Wiley Wiley
Feast your eyes. Long awaited by professional chefs, this groundbreaking guide to food presentation will also delight and inspire culinary students and sophisticated home cooks. Acclaimed food writer and culinary producer Christopher...
List Price: $40.00 
Our Price: $22.58

The Making of a Chef: Mastering Heat at the Culinary Institute
Michael Ruhlman Holt Paperbacks Holt Paperbacks
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for...
List Price: $17.00 
Our Price: $9.37

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