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

Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favorite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more.

Jacques P_pin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques P_pin's Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.

Elizabeth Andoh shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions.

First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally.

Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Ben Horowitz, cofounder of Andreessen Horowitz and one of Silicon Valley's most respected and experienced entrepreneurs, offers essential advice on building and running a startup'practical wisdom for managing the toughest problems business school doesn't cover, based on his popular ben's blog..