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Salumi: The Craft of Italian Dry Curing

by Brian Polcyn & Michael Ruhlman

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing...


Extra Virginity: The Sublime and Scandalous World of Olive Oil

by Tom Mueller

The sacred history and profane present of a substance long seen as the essence of health and civilization. For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine,...


The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec

by Ian Mount

"A definite must-read for Malbec drinkers everywhere.”—Lettie Teague, WSJ.com As wine connoisseurs know, Argentine wine was once famously bad. The grapes were overwatered, harvested in brutal heat, fermented...


Growing a Farmer: How I Learned to Live Off the Land

by Kurt Timmermeister

"Charming . . . . [Kurt Timmermeister] narrates his personal journey with an open, straightforward spirit." —Wall Street Journal When he purchased four acres of land on Vashon Island, Kurt Timmermeister was...


What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

by Marlene Parrish & Robert L. Wolke

The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from...


The Perfect Finish: Special Desserts for Every Occasion

by Bill Yosses & Melissa Clark

The acclaimed pastry chef’s long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion. Most of us don’t have the time to make dessert, and when we do, it is for holidays,...


The Lost Ravioli Recipes of Hoboken: A Search for Food and Family

by Laura Schenone

A Newsday Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.James Beard Award-winning author Laura Schenone undertakes...


Coming Home to Eat: The Pleasures and Politics of Local Foods

by Gary Paul Nabhan

"Amazing and eloquent....Nabhan makes us understand how finding and eating local foods connects us deeply and sensually."-Alice Waters, Chez PanisseIssuing a "profound and engaging...passionate call to us to...


Gumbo Tales: Finding My Place at the New Orleans Table

by Sara Roahen

“Makes you want to spend a week—immediately—in New Orleans.” —Jeffrey A. Trachtenberg, Wall Street Journal A cocktail is more than a segue to dinner when it’s a Sazerac, an anise-laced drink of rye...


100 Ways to Be Pasta: Perfect Pasta Recipes from Gangivecchio

by Giovanna Tornabene & Wanda Tornabene

For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we...


What Einstein Kept Under His Hat: Secrets of Science in the Kitchen

by Robert L. Wolke & Marlene Parrish

“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron Chef Have you ever wondered why onions make us cry? Do you believe bananas...


What Einstein Told His Cook: Kitchen Science Explained

by Robert L. Wolke

"Wolke is Martha Stewart with a PhD."—?American Scientist? "Wolke, longtime professor of chemistry and author of the ?Washington Post ?column Food 101, turns his hand to a Cecil Adams style compendium of questions...


Oldman's Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine's Usual Suspects

by Mark Oldman

PBS wine guru Mark Oldman quenches the universal thirst for the affordable gems coveted by insiders. Weary of buying the same old wines again and again? Wine personality Mark Oldman—known to millions of PBS...


Holly Clegg's trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence: Cooking Basics plus 150 Easy Healthy Recipes

by Holly Clegg

Whatever your stage of life, if you're ready to take on cooking, KITCHEN 101! Holly Clegg will guide you through the kitchen with easy recipes and the basic tools and tips you need to cook healthier. Over 150...


Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

by Cory Schreiber & Julie Richardson

An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding...


American Pie: My Search for the Perfect Pizza

by Peter Reinhart

On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East...


Cowboy Cocktails: Boot Scootin' Beverages and Tasty Vittles from the Wild West

by Grady Spears, Brigit Legere Binns & Rhonda Hole

Cowboys may be tough and gritty, but their beverages can be as smooth and refreshing as a mornin' sunrise. "Fishin' with a Worm," "Drugstore Cowboy Shake," "Branding Iron" -- these are just a few of the thirst-quenching...


American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes

by American Heart Association

 

Start with healthy ingredients and take delicious meals out of your slow cooker any night of the week.

 

The slow cooker, America’s favorite kitchen appliance, has become increasingly versatile and sophisticated,...


Sweet Chic: Stylish Treats to Dress Up for Any Occasion

by Rachel Thebault & Isaac Mizrahi

DESSERT DRESSED TO THE NINES

 

Today’s baker faces a great challenge: With little time and a limited repertoire, she often needs to whip up a delicious dessert that’s dressed to impress. Rachel Schifter...


Hello, Cupcake!

by Karen Tack & Alan Richardson

Witty, one-of-a-kind imaginative cupcake designs using candies from the local convenience store.

America’s favorite food photography team, responsible for the covers of America’s top magazines, shows how...