Cooking:

The Cocktail Lab
Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Written by Tony Conigliaro

Format: Hardcover, 224 pages
On Sale: July 16, 2013
Price: $29.99

From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.

The right cocktail is more than just a drink. It's the perfect combination of scent... Read more >

The Cocktail Lab
Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Written by Tony Conigliaro

Format: eBook, 224 pages
On Sale: July 16, 2013
Price: $15.99

From one of the world's leading authorities on "modernist mixology" comes this revolutionary new approach to drink-making, with more than sixty recipes for wildly creative, genre-bending cocktails.

The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including... Read more >

I Love New York
Ingredients and Recipes
Written by Daniel Humm and Will Guidara
Photographed by Francesco Tonelli

Format: Hardcover, 512 pages
On Sale: April 9, 2013
Price: $50.00

From the acclaimed team behind Manhattan's three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.

After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will... Read more >

I Love New York
Ingredients and Recipes
Written by Daniel Humm and Will Guidara
Photographed by Francesco Tonelli

Format: eBook, 512 pages
On Sale: April 9, 2013
Price: $19.99

From the acclaimed team behind Manhattan's three-Michelin-starred Elven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.

After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will... Read more >

Ideas in Food
Great Recipes and Why They Work
Written by Aki Kamozawa and H. Alexander Talbot

Format: eBook, 288 pages
On Sale: December 28, 2010
Price: $12.99

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the... Read more >

Momofuku

Written by David Chang and Peter Meehan

Format: eBook
On Sale: October 26, 2010
Price: $21.99

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian...

Read more >

Bobby Flay's Throwdown!
More Than 100 Recipes from Food Network's Ultimate Cooking Challenge
Written by Bobby Flay, Stephanie Banyas and Miriam Garron

Format: Hardcover, 272 pages
On Sale: October 12, 2010
Price: $27.50

Are you ready?
 
Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious... Read more >

Bobby Flay's Throwdown!
More Than 100 Recipes from Food Network's Ultimate Cooking Challenge
Written by Bobby Flay, Stephanie Banyas and Miriam Garron

Format: eBook, 272 pages
On Sale: October 12, 2010
Price: $14.99

Are you ready?
 
Every week on Throwdown!, celebrity chef and restaurateur Bobby Flay goes head-to-head with cooks who have staked their claim as masters of an iconic dish—buffalo wings, chicken cacciatore, or sticky buns, for example—even though he may never have cooked these things before. The results are always entertaining—and delicious... Read more >

Culinary Careers
How to Get Your Dream Job in Food with Advice from Top Culinary Professionals
Written by Rick Smilow and Anne E. McBride

Format: Trade Paperback, 368 pages
On Sale: May 4, 2010
Price: $16.99

Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal

Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers.


Working in food can mean cooking on the line in a... Read more >

Wife of the Chef

Written by Courtney Febbroriello

Format: eBook, 288 pages
On Sale: April 21, 2010
Price: $11.99

Wife of the Chef is at once a no-holds-barred memoir of restaurant life and a revealing look at married life. For Courtney Febbroriello, the two are intertwined. She and her husband own an American bistro in Connecticut. He's the chef, so naturally he gets all the credit. She has the role... Read more >

Momofuku

Written by David Chang and Peter Meehan

Format: Hardcover, 304 pages
On Sale: October 27, 2009
Price: $40.00

Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian...

Read more >

Peter Gordons World Kitchen

Written by Peter Gordon

Format: Hardcover, 224 pages
On Sale: May 1, 2005
Price: $35.00

With an uncanny ability to successfully fuse ingredients from the far corners of the world, New Zealand's Peter Gordon has won international acclaim for his decidedly independent approach to cooking. PETER GORDON'S WORLD KITCHEN features more than 200 of Chef Gordon's diverse and eclectic dishes, including Carrot, Apricot, and Pinenut Fritters... Read more >