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Sort: Author   Bestselling  Format   Date   Price   Title  
New Good Food, rev
New Good Food, rev
Written by Margaret M. Wittenberg
Format: Trade Paperback
ISBN: 9781580087506
Our Price: $19.99
 Quantity: 1 
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New Good Food, rev
Essential Ingredients for Cooking and Eating Well
Written by Margaret M. Wittenberg


Format: Trade Paperback, 296 pages
On Sale: November 1, 2007
Price: $19.99

In NEW GOOD FOOD, industry veteran Margaret M. Wittenberg offers reliable, practical, one-stop advice on organics, whole grains, buying local, sustainability, and more. Focusing on core food products available at large-scale and natural foods markets, she profiles everything from new sweeteners like agave nectar to specialty flours like spelt and barley... Read more >
Cooking
Cooking
Written by James Peterson
Format: Hardcover
ISBN: 9781580087896
Our Price: $45.00
 Quantity: 1 
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Cooking

Written by James Peterson


Format: Hardcover, 560 pages
On Sale: October 1, 2007
Price: $45.00

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons... Read more >
Also available as an eBook.
Field Guide to North American Truffles
Field Guide to North American Truffles
Written by Matt Trappe, Frank Evans and James M. Trappe
Format: Trade Paperback
ISBN: 9781580088626
Our Price: $17.99
 Quantity: 1 
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Field Guide to North American Truffles
Hunting, Identifying, and Enjoying the World's Most Prized Fungi
Written by Matt Trappe, Frank Evans and James M. Trappe


Format: Trade Paperback, 144 pages
On Sale: October 1, 2007
Price: $17.99

The second most expensive food in the world after saffron, truffles are treasured, coveted, and savored for their mysterious and exotic flavor. This complete field guide shows chefs and fungi aficionados how to forage for and identify the wide variety of truffles that grow in temperate forests throughout North America. Written... Read more >
Also available as an eBook.
Peter Reinhart's Whole Grain Breads
Peter Reinhart's Whole Grain Breads
Written by Peter Reinhart, Photographed by Ron Manville
Format: Hardcover
ISBN: 9781580087599
Our Price: $35.00
 Quantity: 1 
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Peter Reinhart's Whole Grain Breads
New Techniques, Extraordinary Flavor
Written by Peter Reinhart
Photographed by Ron Manville


Format: Hardcover, 320 pages
On Sale: September 1, 2007
Price: $35.00

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his... Read more >
Also available as an eBook.
The River Cottage Meat Book
The River Cottage Meat Book
Written by Hugh Fearnley-Whittingstall, Photographed by Simon Wheeler
Format: Hardcover
ISBN: 9781580088435
Our Price: $40.00
 Quantity: 1 
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The River Cottage Meat Book

Written by Hugh Fearnley-Whittingstall
Photographed by Simon Wheeler


Format: Hardcover, 544 pages
On Sale: May 1, 2007
Price: $40.00

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to... Read more >
The Murray's Cheese Handbook
The Murray's Cheese Handbook
Written by Rob Kaufelt
Format: Trade Paperback
ISBN: 9780767921305
Our Price: $15.00
 Quantity: 1 
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The Murray's Cheese Handbook
A Guide to More Than 300 of the World's Best Cheeses
Written by Rob Kaufelt


Format: Trade Paperback, 240 pages
On Sale: October 3, 2006
Price: $15.00

Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese—named the world’s best cheese store by Forbes magazine—guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring:

*Descriptions of more than 300 cheeses from across America and around the world, including what...

Read more >
Crust and Crumb
Crust and Crumb
Written by Peter Reinhart
Format: Trade Paperback
ISBN: 9781580088022
Our Price: $19.99
 Quantity: 1 
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Crust and Crumb
Master Formulas for Serious Bread Bakers
Written by Peter Reinhart


Format: Trade Paperback, 224 pages
On Sale: September 1, 2006
Price: $19.99

Discover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to... Read more >
Also available as an eBook.
Marinades, Rubs, Brines, Cures and Glazes
Marinades, Rubs, Brines, Cures and Glazes
Written by Jim Tarantino
Format: Trade Paperback
ISBN: 9781580086141
Our Price: $21.99
 Quantity: 1 
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Marinades, Rubs, Brines, Cures and Glazes

Written by Jim Tarantino


Format: Trade Paperback, 360 pages
On Sale: May 1, 2006
Price: $21.99

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing... Read more >
Also available as an eBook.
Great Wine Made Simple
Great Wine Made Simple
Written by Andrea Robinson
Format: Hardcover
ISBN: 9780767904780
Our Price: $30.00
 Quantity: 1 
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Great Wine Made Simple
Straight Talk from a Master Sommelier
Written by Andrea Robinson


Format: Hardcover, 336 pages
On Sale: September 27, 2005
Price: $30.00

From “one of the wine world’s most popular voices” (USA Today), a newly updated edition of her by-now classic introduction to wine, GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much... Read more >
Also available as an eBook.
Recipe Keeper
Recipe Keeper
Edited by Natasha Tabori Fried
Format: Hardcover
ISBN: 9781932183795
Our Price: $29.95
 Quantity: 1 
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Recipe Keeper

Edited by Natasha Tabori Fried


Format: Hardcover, 80 pages
On Sale: September 1, 2005
Price: $29.95


How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy... Read more >
Vino Italiano
Vino Italiano
Written by Joseph Bastianich and David Lynch
Format: Trade Paperback
ISBN: 9781400097746
Our Price: $24.95
 Quantity: 1 
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Vino Italiano
The Regional Wines of Italy
Written by Joseph Bastianich and David Lynch


Format: Trade Paperback, 544 pages
On Sale: August 2, 2005
Price: $24.95

At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.

Vino Italiano is the only comprehensive and authoritative American guide to... Read more >
Also available as an eBook.
Pike Place Public Market Seafood Cookbook
Pike Place Public Market Seafood Cookbook
Written by Braiden Rex-Johnson
Format: Hardcover
ISBN: 9781580086806
Our Price: $14.99
 Quantity: 1 
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Pike Place Public Market Seafood Cookbook

Written by Braiden Rex-Johnson


Format: Hardcover, 144 pages
On Sale: June 1, 2005
Price: $14.99

For close to 100 years, Seattle'¬?s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market... Read more >
Also available as an eBook.
Roy's Fish and Seafood
Roy's Fish and Seafood
Written by Roy Yamaguchi and John Harrisson, Photographed by John Demello
Format: Hardcover
ISBN: 9781580084826
Our Price: $35.00
 Quantity: 1 
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Roy's Fish and Seafood
Recipes from the Pacific Rim
Written by Roy Yamaguchi and John Harrisson
Photographed by John Demello


Format: Hardcover, 248 pages
On Sale: June 1, 2005
Price: $35.00

Owner of the critically acclaimed Roy’s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today’s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY’S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types... Read more >
Also available as an eBook.
Fast Fish
Fast Fish
Written by Hugh Carpenter and Teri Sandison
Format: Trade Paperback
ISBN: 9781580086486
Our Price: $19.99
 Quantity: 1 
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Fast Fish

Written by Hugh Carpenter and Teri Sandison


Format: Trade Paperback, 112 pages
On Sale: May 1, 2005
Price: $19.99

The fourth FAST book from the gifted team of Hugh Carpenter and Teri Sandison focuses on that speediest of ingredients: fish. Quick preparation time is one of the many reasons to cook fish more often, and Hugh has an irresistible collection of ways for us to spice up our workday meals... Read more >
Also available as an eBook.
Mastering Barbecue
Mastering Barbecue
Written by Michael H. Stines
Format: Trade Paperback
ISBN: 9781580086622
Our Price: $19.99
 Quantity: 1 
Buy From a Local Store

Mastering Barbecue
Tons of Recipes, Hot Tips, Neat Techniques, and Indispensable Know How
Written by Michael H. Stines


Format: Trade Paperback, 200 pages
On Sale: April 1, 2005
Price: $19.99

Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, MASTERING BARBECUE is the primer for introducing barbecue into one's culinary repertoire. Compiling more than a decade's worth of recipes and expertise from veteran... Read more >
Also available as an eBook.
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