Cooking Education & Reference

Showing all 14 results

  • 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: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:Cookin' with Coolio: 5 Star Meals at a 1 Star Price

    Cookin’ with Coolio: 5 Star Meals at a 1 Star Price

    729

    THERE’S ONLY ONE THING THAT COOLIO’S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and fi nish off with “Banana Ba-ba-b…


  • booksreddit.com:Salt: A World History

    Salt: A World History

    706

    What were the logistics of gunpowder (i.e. getting the raw materials, refining, measuring and transporting) in the early days of gunpowder wars for different cultures.
    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… more about book…


  • 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

    449

    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:Alton Brown: EveryDayCook

    Alton Brown: EveryDayCook

    415

    NEW YORK TIMES BESTSELLER • My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to …


  • booksreddit.com:How to Cook Everything: 2

    How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition

    403

    Mark Bittman’s award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks—or wants to. With Bittman’s straightforward instructions and advice, you’ll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you’ll discover how to relax and enjoy…


  • booksreddit.com:The Fortune Cookie Chronicles: Adventures in the World of Chinese Food

    The Fortune Cookie Chronicles: Adventures in the World of Chinese Food

    388

    If you think McDonald’s is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from…


  • booksreddit.com:Catching Fire: How Cooking Made Us Human

    Catching Fire: How Cooking Made Us Human

    375

    Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors bega…


  • 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…


  • booksreddit.com:Catching Fire: How Cooking Made Us Human

    Catching Fire: How Cooking Made Us Human

    282

    Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors bega…


  • booksreddit.com:Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!

    Manifold Destiny: The One! The Only! Guide to Cooking on Your Car Engine!

    182

    How many miles does it take to braise a fish fillet? Should you use your exhaust manifold or your valve cover for a pork tenderloin? Were Jaguars really designed with veal scallopini in mind?        In the new revised and expanded Manifold Destiny, Chris Maynard and Bill Scheller, two experienced rally drivers–and cooks–answer these and any other questions you’ve got about cooking under the hood. After all, why drive to a diner when you can turn your Chevy into one, especially when you can …