Culinary Arts

James Beard Award-winning chef Dan Kluger shares 190 recipes Each one includes a tip, technique or component that can have a life of its own beyond the dish. Learn how to swap out sauces, repurpose ingredients, or balance flavor like a pro.

An exploration of flavor via 125 recipes. Sharma demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes, providing inspiration and knowledge to both home cooks and seasoned chefs.

Offers a comprehensive exploration of Seattle's cuisine from geographical, historical, cultural, and culinary perspectives.

Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices. Cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe.

The definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,000 photographs.

This definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve.

A comprehensive culinary guide to stocks, the foundations of good cooking. Includes a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products.

The ultimate baking book for everyone from Rose Levy Beranbaum.

The four cardinal directions of cooking. Tthey will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should.

Master the basics--the mechanics of a stir-fry, and you're ready to cook home-style and restaurant-style dishes from across Asia and the United States.

Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history around the world. Food is central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era.

Organized into 9 sections over 4 volumes, providing an excellent overview of the field. Contains approximately 270 chapters written by a global team of experts in food science and safety.