Kitchen Confidential by Bloomsbury USA $15.95
Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain’s shocking, "Don’t Eat Before Reading This." Bourdain spared no one’s appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and...
Heart of Dark Chocolate by New Word City, Inc. $2.99
When an award-winning food writer discovered the best chocolate he'd ever eaten - a long-lost strain of wild cacao from the Bolivian rainforest - he vowed to track down the stuff to its source. In the company of an eccentric German entrepreneur, who is hoping to buy the cacao from the natives, he journeys into the heart of Amazonia, enduring monstrous ticks, warlike ants, floods, drug runners,...
The Perfect Chef by New Word City, Inc. $2.99
Restaurant critics are supposed to maintain their distance about chefs and restaurateurs. Or so Todd Kliman had always maintained. But when Peter Chang, an emigre genius capable of turning ordinary food into small miracles, crossed his radar, he couldn’t help himself. He becomes obsessed with Chang's cooking. When it turns out that the chef possesses both a checkered past and an increasingly...
Me, Myself, and Ribeye by New Word City, Inc. $2.99
The Travel Channel’s Steven Rinella heads toArgentina, the de facto capital of meat. Not onlydoes he search the country for the perfect steak,he gets to the meat of the country’s soul.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of Americas Most Imaginative Chefs (Chinese Edition) by Da Jia Chu Ban She $51.20
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...
An Everlasting Meal: Cooking with Economy and Grace by Alice Waters $25.00
Reviving the inspiring message of M. F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty...
Eating Animals by Little, Brown and Company $25.99
Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals...
On Food and Cooking: The Science and Lore of the Kitchen by Scribner $40.00
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...
Animal, Vegetable, Miracle CD by Barbara Kingsolver $39.95
Hang on for the ride: with characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly...
Lucky Peach Issue 2 by David Chang $12.00
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channel’s Emmy Awardwinning Anthony Bourdain: No Reservations.The result of this...