Harold McGee

Thoroughly used with notes and highlights. No damage whatsoever though. Long story short, I am no longer pursuing the culinary arts professionally. Cheers :)

Heavy Paperback (2 to 4 lbs)

Ohio

The Science and Lore of the Kitchen

Compulsively readable and engaging, this updated volume covers every aspect of how food is grown, harvested, cooked, eaten, and digested. Winner of the James Beard KitchenAid Book Award in 2005, and the 2005 IACP Crystal Whisk Award.

On Food and Cooking

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Andrew Dornenburg

Karen Page

Like new with the exception of a marking on the back. Long story short, I am no longer pursuing the culinary arts professionally. Cheers :)

"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 to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

Culinary Artistry

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Brand new. Long story short, I am no longer pursuing the culinary arts professionally. Cheers :)

Heavy Hardcover (2 to 4 lbs)

The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship 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 restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

The Flavor Bible

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Susie Heller

Thomas Keller

Deborah Jones

Oversized Hardcover (4 to 6 lbs)

Offers one hundred and fifty recipes from the French Laundry kitchen, including "parmigiano-reggiano crisps with goat cheese mousse", "shrimp with avocado salsa", and "strawberry and champagne terrine"

The French Laundry Cookbook

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Daniel Humm

Brand new. Long story short, I’m no longer pursuing culinary arts professionally anymore. 

Huge Hardcover (6 to 8 lbs)

[a Cookbook]

From one of the world's top dining destinations, New York's three-Michelin-starred restaurant Eleven Madison Park, comes an updated single-volume collection of more than 80 recipes, stories, food photographs, and watercolor paintings from celebrated chef Daniel Humm. JAMES BEARD AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTIC Originally published as a two-volume, signed edition and limited to only 11,000 print copies, this revised edition of Eleven Madison Park: The Next Chapter refashions the deluxe slipcase edition into one high-quality, single volume. Of the 80 recipes and stories, more than 30 of the recipes are brand new and reflect the dishes being served at the restaurant now. Along with 30 brand-new food photos, there are also nearly 15 new watercolors and stories discussing the restaurant's recent renovation, among other topics. This collection reflects on the time during which Eleven Madison Park garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and the number one spot on the World's 50 Best Restaurants list. In this fresh package, Chef Daniel Humm describes his unparalleled culinary journey and inspiration.

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Books Listed

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Followers

Harold McGee

On Food and Cooking

Andrew Dornenburg; Karen Page

Culinary Artistry

Andrew Dornenburg; Karen Page

The Flavor Bible

Susie Heller; Thomas Keller; Deborah Jones

The French Laundry Cookbook

Daniel Humm

Eleven Madison Park: the Next Chapter, Revised and Unlimited Edition

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Harold McGee

On Food and Cooking

Andrew Dornenburg; Karen Page

Culinary Artistry

Andrew Dornenburg; Karen Page

The Flavor Bible

Susie Heller; Thomas Keller; Deborah Jones

The French Laundry Cookbook

Daniel Humm

Eleven Madison Park: the Next Chapter, Revised and Unlimited Edition

Get The App