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  • The Food Lab: Better Home Cooking Through Science

    The Food Lab: Better Home Cooking Through Science

    by J. Kenji López-Alt

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    • Categories: Food science & education; Quick / easy; Food blogger
    • ISBN: 9780393081084 Hardcover (United States) 9/21/2015
    • 3856
    • 245
    • Indexed
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    • Ratio: The Simple Codes Behind the Craft of Everyday Cooking

      Ratio: The Simple Codes Behind the Craft of Everyday Cooking

      by Michael Ruhlman

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      • Categories: Food science & education
      • ISBN: 9781416566113 Hardcover (United States) 4/7/2009
      • 1771
      • 22
      • Indexed
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      • Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook

        Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook

        by Michael Ruhlman

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        • Categories: Food science & education
        • ISBN: 9780811876438 Hardcover (United States) 10/19/2011
        • 1753
        • 37
        • Indexed
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        • On Food and Cooking: The Science and Lore of the Kitchen

          On Food and Cooking: The Science and Lore of the Kitchen

          by Harold McGee

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          • Categories: Food science & education
          • ISBN: 9780684800011 Hardcover (United States) 11/16/2004
          • 1576
          • 1
          • No Recipes
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          • The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

            The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

            by Cook's Illustrated Magazine

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            • Categories: Food science & education; Magazine & newspaper tie-in; EYB Pick - USA
            • ISBN: 9781933615981 Hardcover (United States) 10/1/2012
            • 1438
            • 62
            • Indexed
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            • Cookwise: The Hows & Whys of Successful Cooking

              Cookwise: The Hows & Whys of Successful Cooking

              by Shirley O. Corriher

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              • Categories: Food science & education; General
              • ISBN: 9780688102296 Hardcover (United States) 6/26/1997
              • 1357
              • 23
              • Indexed
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              • Modernist Cuisine at Home

                Modernist Cuisine at Home

                by Nathan Myhrvold and Maxime Bilet

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                • Categories: Food science & education; EYB Pick - USA
                • ISBN: 9780982761014 Hardcover (United States) 10/8/2012
                • 1023
                • 40
                • Indexed
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                • Forgotten Skills of Cooking: The Time-Honored Ways Are the Best: Over 700 Recipes Show You Why

                  Forgotten Skills of Cooking: The Time-Honored Ways Are the Best: Over 700 Recipes Show You Why

                  by Darina Allen

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                  • Categories: General; Food science & education
                  • ISBN: 9781906868062 Hardcover (United States) 3/16/2010
                  • 866
                  • 22
                  • Indexed
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                  • BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

                    BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes

                    by Shirley O. Corriher

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                    • Categories: Baking; Food science & education
                    • ISBN: 9781416560784 Hardcover (United States) 10/21/2008
                    • 839
                    • 11
                    • Indexed
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                    • Modernist Cuisine: The Art and Science of Cooking
                      EYBDigital PreviewEYBD Preview

                      Modernist Cuisine: The Art and Science of Cooking

                      by Nathan Myhrvold and Chris Young and Maxime Bilet

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                      • Categories: Food science & education
                      • ISBN: 9780982761007 Hardcover (United States) 3/7/2011
                      • 778
                      • 19
                      • Indexed
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                      • Good Eats 2: The Middle Years

                        Good Eats 2: The Middle Years

                        by Alton Brown

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                        • Categories: Food science & education; Restaurants & celebrity chefs
                        • ISBN: 9781584798576 Hardcover (United States) 9/7/2010
                        • 689
                        • 1
                        • Indexed
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                        • The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes

                          The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes

                          by Nik Sharma

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                          • Categories: Food science & education; Food blogger; Indian
                          • ISBN: 9781452182698 Hardcover (United States) 10/27/2020
                          • 640
                          • 43
                          • Indexed
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                          • The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook

                            The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook

                            by America's Test Kitchen Editors

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                            • Categories: Beginners & how-to; Food science & education
                            • ISBN: 9781936493524 Hardcover (United States) 10/15/2013
                            • 636
                            • 15
                            • Indexed
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                            • I Know How to Cook

                              I Know How to Cook

                              by Ginette Mathiot

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                              • Categories: Food science & education; French
                              • ISBN: 9780714857367 Hardcover (United States) 9/30/2009
                              • 630
                              • 3
                              • Indexed
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                              • The New Making of a Cook: The Art, Techniques, and Science of Good Cooking

                                The New Making of a Cook: The Art, Techniques, and Science of Good Cooking

                                by Madeleine Kamman

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                                • Categories: Food science & education
                                • ISBN: 9780688152543 Hardcover (United States) 12/11/1997
                                • 614
                                • 4
                                • Indexed
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                                • Leiths Cookery Bible

                                  Leiths Cookery Bible

                                  by Prue Leith and Caroline Waldegrave

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                                  • Categories: Food science & education; General
                                  • ISBN: 9780747566021 Hardcover (United Kingdom) 10/20/2003
                                  • 584
                                  • 5
                                  • Indexed
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                                  • James Beard's Theory & Practice of Good Cooking

                                    James Beard's Theory & Practice of Good Cooking

                                    by James A. Beard

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                                    • Categories: Food science & education
                                    • ISBN: 9780394484938 Hardcover (United States) 3/12/1977
                                    • 566
                                    • 10
                                    • Indexed
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                                    • The Professional Chef, 8th Edition

                                      The Professional Chef, 8th Edition

                                      by The Culinary Institute of America

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                                      • Categories: Food science & education
                                      • ISBN: 9780764557347 Hardcover (United States) 9/15/2006
                                      • 491
                                      • 1
                                      • Indexed
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                                      • Cooking for Geeks: Real Science, Great Hacks, and Good Food

                                        Cooking for Geeks: Real Science, Great Hacks, and Good Food

                                        by Jeff Potter

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                                        • Categories: Food science & education
                                        • ISBN: 9780596805883 Paperback (United States) 8/24/2010
                                        • 487
                                        • 1
                                        • Indexed
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                                        • Culinary Artistry

                                          Culinary Artistry

                                          by Andrew Dornenburg and Karen Page

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                                          • Categories: Food science & education
                                          • ISBN: 9780442023331 Paperback (United States) 12/1/1996
                                          • 480
                                          • 2
                                          • Indexed
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                                          • Lateral Cooking: One Dish Leads to Another

                                            Lateral Cooking: One Dish Leads to Another

                                            by Niki Segnit

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                                            • Categories: Reference; Beginners & how-to; Food science & education
                                            • ISBN: 9781408856895 Hardcover (United Kingdom) 9/20/2018
                                            • 452
                                            • 9
                                            • Indexed
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                                            • The Professional Chef, 7th Edition

                                              The Professional Chef, 7th Edition

                                              by The Culinary Institute of America

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                                              • Categories: Food science & education; General
                                              • ISBN: 9780471382577 Hardcover (United States) 10/2/2001
                                              • 451
                                              • 2
                                              • Indexed
                                              show
                                              • Ideas in Food: Great Recipes and Why They Work

                                                Ideas in Food: Great Recipes and Why They Work

                                                by Aki Kamozawa and H. Alexander Talbot

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                                                • Categories: Food science & education; Food blogger
                                                • ISBN: 9780307717405 Hardcover (United States) 12/28/2010
                                                • 436
                                                • 5
                                                • Indexed
                                                show
                                                • Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

                                                  Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

                                                  by Harold McGee

                                                  Are you sure you want to delete this book from your Bookshelf? Doing so will remove all the Bookmarks you have created for this book.

                                                  • Categories: Reference; Food science & education
                                                  • ISBN: 9781594202681 Hardcover (United States) 10/28/2010
                                                  • 418
                                                  • 0
                                                  • No Recipes
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                                                  • The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry

                                                    The Professional Pastry Chef, Fourth Edition: Fundamentals of Baking and Pastry

                                                    by Bo Friberg

                                                    Are you sure you want to delete this book from your Bookshelf? Doing so will remove all the Bookmarks you have created for this book.

                                                    • Categories: Baking; Food science & education; Pies, tarts & pastries
                                                    • ISBN: 9780471359258 Hardcover (United States) 11/12/2002
                                                    • 379
                                                    • 3
                                                    • Indexed
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