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  • booksreddit.com:Salt: A World History

    Salt: A World History

    4215

    An unlikely world history from the bestselling author of Cod and The Basque History of the WorldIn his fifth work of nonfiction, Mark Kurlansky turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes…


  • booksreddit.com:The Food Lab: Better Home Cooking Through Science

    The Food Lab: Better Home Cooking Through Science

    1151

    The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far ta…


  • booksreddit.com:On Food and Cooking: The Science and Lore of the Kitchen

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

    998

    Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Coo…


  • booksreddit.com:The Flavor Bible: The Essential Guide to Culinary Creativity

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Mo…

    615

    Great cooking goes beyond following a recipe–it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to wor…


  • booksreddit.com:The Flavor Bible: The Essential Guide to Culinary Creativity

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Mo…

    611

    Great cooking goes beyond following a recipe–it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to wor…


  • booksreddit.com:On Food and Cooking: The Science and Lore of the Kitchen

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

    530

    Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Coo…


  • booksreddit.com:On Food and Cooking: The Science and Lore of the Kitchen

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

    364

    Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Coo…


  • booksreddit.com:Modernist Cuisine: The Art and Science of Cooking

    Modernist Cuisine: The Art and Science of Cooking

    351

    Special offer: Order Modernist Cuisine: The Art and Science of Cooking and the 2017 companion wall calendar through Amazon.com and receive $15 off of the book while supplies last. See full product description below for details.   Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that’s accessible to both professional chefs and home cooks. Crea…