On Food and Cooking: The Science and Lore of the Kitchen
 From Amazon.com: A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of [... more]
CDN$46.00
Amazon CA |
Zuni Cafe Cookbook
From Amazon.com: Judy Rodgers, chef-owner of San Francisco's Zuni Cafe, has produced a true classic with The Zuni Cafe Cookbook. This book gives the cook and the reader two accessible temptations: to read from cover to cover, and to cook from cover to [... more]
CDN$43.50
Amazon CA |
How to Read a French Fry: And Other Stories of ...
One of the Best Popular Books on Food Science: Russ Parsons is a 'Los Angeles Times' culinary columnist originally hired by Ruth Reichl who, with Shirley Corriher ('Cookwise'), Alton Brown (TV's 'Good Eats'), and Robert Volker ('What Einstein Told His [... more]
CDN$15.95
Amazon CA |
What Einstein Told His Cook
From Amazon.com: Why do recipes call for unsalted butter--and salt? What is a microwave, actually? Are smoked foods raw or cooked? Robert L. Wolke's enlightening and entertaining What Einstein Told His Cook offers answers to these and 127 other questions [... more]
CDN$28.50
Amazon CA |
20th French Provincial Cooking
La Bonne Vrai Cuisine de France: This book is unequaled, engrossing, superlative. It remains, despite the four decades since its publication, the finest book on authentic French cooking in the English language. To that extent, it is uncompromising - a [... more]
CDN$16.05
Amazon CA |
Mediterranean Grains and Greens: A Book of Savory, ...
From Amazon.com: Paula Wolfert's Mediterranean Grains and Greens shares her adventures as a cultural explorer. Her discoveries show the probing of a culinary scholar and the passion of a true amateur. The result is a rich tapestry of information, images, [... more]
CDN$32.50
Amazon CA |
Kitchen Science: A Guide to Knowing the Hows and Whys ...
Get Harold McGee: When I read that Hollandaise sauce shouldn't be made in lightening storms (page 151, 153), I couldn't help wondering how the experiment was run. Perhaps on a golf course. Really unenlightened. Suggest Harold McGee's books for a much [... more]
CDN$23.95
Amazon CA |
French Provincial Cooking
La Bonne Vrai Cuisine de France: This book is unequaled, engrossing, superlative. It remains, despite the four decades since its publication, the finest book on authentic French cooking in the English language. To that extent, it is uncompromising - a [... more]
CDN$36.41
Amazon CA |
Baking and Pastry: Mastering the Art and Craft
Authoritative Answers to Most Baking Questions: Like almost all other Culinary Institute of America books, this volume, 'Baking and Pastry Mastering the Art and Craft' is primarily written as a textbook for culinary professionals. Even as a textbook, I [... more]
CDN$83.99
Amazon CA |
Cookwise: The Secrets of Cooking Revealed
From Amazon.com: Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc-- [... more]
CDN$35.00
Amazon CA |
The Mi'kmaq: How Their Ancestors Lived Five Hundred ...
Fine introduction to Micmac Indians: I bought this book to give to children, but enjoyed reading it myself. Accompanied by superb pen-and-ink drawings, the text is clearly written with just the right amount of detail to hold the attention of a young or [... more]
CDN$9.95
Amazon CA |
Penguin Cookery Library French Provincial Cooking
La Bonne Vrai Cuisine de France: This book is unequaled, engrossing, superlative. It remains, despite the four decades since its publication, the finest book on authentic French cooking in the English language. To that extent, it is uncompromising - a [... more]
CDN$19.99
Amazon CA |
