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Down and Out in Paris and London
This unusual fictional account, in good part autobiographical, narrates without self-pity and often with humor the adventures of a penniless British writer among the down-and-out of two great cities. In the tales of both cities we learn some sobering Orwellian truths about poverty and society.
The Apprentice: My Life in the Kitchen
In this captivating memoir, the man whom Julia Child has called �the best chef in America� tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award_winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain.
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
The food editor of the Los Angeles Times explores the science underlying the art of cooking--discussing such cooking methods as frying, mixing, roasting, boiling, and baking--and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.
On Food and Cooking: The Science and Lore of the Kitchen
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.
The New Best Recipe
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 Pepin New Complete Techniques
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.
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
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.
The River Cottage Cookbook
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.
The Hard Things About Hard Things
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..
Super Baby Food
This title shows how and when to start your baby on solid foods, with detailed information on the best and safest high chair, spoons, bibs, and other feeding equipment. It describes which foods to introduce to your baby during each month of his first year, with details on proper food consistency, amount, and temperature.