America's leading authorities on ten influential cuisines offer a master class on authentic flavors and techniques from around the world Today's professional chefs have the world to use as their p
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able t
Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary indus
Based on input from leading American chefs, this guide to vegetarian eating and cooking cross-references an alphabetized list of plant-based ingredients with the herbs, spices and seasonings that best
In a comprehensive guide to matching food and drink, the authors of such acclaimed volumes as The New American Chef feature more than 1,500 entries that provide a wide-ranging food and beverage pairin
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 rest
A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor.At the heart of this indispensable referenc
