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| $35.00 / $39.95
(CAN) |
| Buy |
|
Kitchen
on Fire!
Mastering the Art of Cooking
in 12 Weeks
(or Less)
Olivier Said and Chef
MikeC.
Covering all the essential
techniques that home cooks and professionals
alike need for success in the kitchen, Kitchen
on Fire! makes it easy—and fun—for
anyone to learn how to cook like a pro.
Read
more |
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| $16.00 / $18.50
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Best
Food Writing 2011
Edited by Holly Hughes
From a Texas State Fair
deep-fry champion to a Los Angeles bread
baker, sourcing everything from wild boar
in Hawaii to tater tots in Chicago, there’s
something for every foodie in this new edition
of the acclaimed series.
Read
more
|
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| |
| $15.95 / $20.00
(CAN) |
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|
Will
Write for Food
The Complete
Guide to Writing Cookbooks, Blogs, Reviews,
Memoir, and More
Dianne Jacob
Noted journalist and food-writing
instructor Dianne Jacob has revised her award-winning
book to include a chapter covering all the
how-to’s of food blogging as well as
updated resources and new information on
working in other wildly popular genres, namely
cookbooks and food memoirs.
Read
more |
|
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| |
| $15.95 / $20.00
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|
Best
Food Writing 2010
Edited by Holly Hughes
From farm to fork, food
cart to fine dining, Best Food
Writing once again offers the
best of what’s cooking.
Read
more
|
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| $17.95 / $20.95 (CAN) |
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Cooking
Green
Reducing
Your Carbon Footprint
in the Kitchen the New Green Basics Way
Kate Heyhoe
The next step in eco-friendly
food and lifestyle, providing essential tips
and recipes for greening your kitchen. Read
more |
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|
Best
Food Writing 2009
Edited by Holly Hughes
Features the finest culinary prose
from the past year, including essays from writers such
as Frank Bruni, Tamasin Day-Lewis, John T. Edge, Betty
Fussell, Marcella Hazan, Julia Moskin, Ruth Reichl, and
Kim Severson, among others. Read
more |
|
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| $17.95 / $19.50 (CAN) |
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|
The
James Beard Cookbook
Revised,
Third Edition
James Beard
This award-winning cookbook
provides a comprehensive collection of basic
recipes, both American and international, for
appetizers, bread, fish, fruit, pasta, poultry,
salads, sauces, vegetables, soufflés,
and more. Read
more |
|
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| $15.95 / $17.00 (CAN) |
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|
Best
Food Writing 2008
Edited by Holly Hughes
Features the finest culinary prose
from the past year, including essays from writers such
as Dan Barber, Mark Bittman, Fuchsia Dunlop, David Leite,
Molly O’Neill, Michael Pollan, Calvin Trillin,
and Alice Waters, among others. Read
more |
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