Learn Advance Your Future.

A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine'now with all-new, never-before-published material.

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages.

Cod, Mark Kurlansky's third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character.

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.

Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated

Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa.

Land of Plenty: A Treasury of Authentic Sichuan Cooking

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.

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 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.