How I Learned To Cook: Culinary Educations from the World’s Greatest Chefs

From the editors of the internationally critically acclaimed don't Try This At Home, but in the inspiring and sometimes death-defying moments of trial-and-error that can happen anytime, stories by forty of the world's great chefs about how they learned their craft -- not in the confines of culinary school, anywhere.

Hilarious, and always surprising, touching, they cover everything from early adversity to career-making triumphs. How i learned to cook is an irresistible treat for cooks and foodies of all abilities, Gabrielle Hamilton, Suzanne Goin, and includes stories by such culinary giants as Ferran Adria, Mario Batali, Anthony Bourdain, Eric Ripert, and more.

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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

A highly acclaimed writer and editor, bill buford left his job at The New Yorker for a most unlikely destination: the kitchen at Babbo, the revolutionary Italian restaurant created and ruled by superstar chef Mario Batali. Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks of the trade.

His love of italian food then propels him on journeys further afield: to Italy, finally, to discover the secrets of pasta-making and, how to properly slaughter a pig. Throughout, buford stunningly details the complex aspects of Italian cooking and its long history, creating an engrossing and visceral narrative stuffed with insight and humor.

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Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs

Don't try this at homeculinary catastrophes from the World's Greatest ChefsA hilarious and heartening collection of kitchen disasters. In this raucous new collection, over forty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to flooding the room with meringue to being terrorized by a French owl, these behind-the-scenes accounts are as wildly entertaining as they are revealing.

A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food or is fascinated by those who masterfully prepare it. Ferrán adrià on when lobsters go badjosé andrés on asking for help dan barber on talking to your fishmario batali on the perfect risottomichelle bernstein on the many uses of chocolateheston blumenthal on the angriest maître d' in england daniel boulud on one thousand bowls of soup anthony bourdain on beating up the customersjimmy bradley on drinking gamesscott Bryan on too many salamanders David Burke on hiding the laundry Samuel Clark on cooking for royalty Tom Colicchio on sneaking through customsScott Conant on the persistence of eelsTamasin Day-Lewis on how not to store a pheasantTom Douglas on the strange destiny of snowstormsWylie Dufresne on birds of preyJonathan Eismann on the healing powers of electricity Claudia Fleming on runaway meringue Gabrielle Hamilton on second sightFergus Henderson on the far from ordinaryPaul Kahan on caller IDHubert Keller on tempting fateGiorgio Locatelli on the art of the French ambushMichael Lomonaco on feeding Pavarotti Pino Luongo on summer school in the HamptonsMary Sue Milliken and Susan Feniger on getting away with it Sara Moulton on how to destroy a food processor Tamara Murphy on the misuses of foie gras Cindy Pawlcyn on eating at homeNeil Perry on unexpected showersMichel Richard on how to rescue a wayward cake Eric Ripert on getting to the kitchenAlain Sailhac on salty coffee and solitary confinementMarcus Samuelsson on the languages of gelatin Bill Telepan on the Fish Guys versus the Meat GuysLaurent Tourondel on rib-eye rush hour Tom Valenti on the grounds for revengeNorman Van Aken on Key West hi-jinksGeoffrey Zakarian on a license to eat dangerously.

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Cooking for Geeks: Real Science, Great Cooks, and Good Food

This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools learn about the important reactions in cooking, TV personality Adam Savage, writers, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, knife experts, including author Harold McGee, chefs, food scientists, and more, such as protein denaturation, Maillard reactions, and caramelization, and chemist Hervé This O reilly Media.

Why do we bake some things at 350°f/175°c and others at 375°f/190°c? why is medium-rare steak so popular? and just how quickly does a pizza cook if we overclock an oven to 1, 000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet a patent-violating chocolate chip cookie to the savory slow-cooked brisket.

Why do we cook the way we do? are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen.

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Taste: Surprising Stories and Science about Why Food Tastes Good

You’ll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. Now, barb stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others.

O reilly Media. Through fascinating stories, you’ll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You’ll learn why kids and some adults turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar.

Now here’s the amazing story behind why you love some foods and can’t tolerate others. Whether it’s a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Whether it’s a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good.

Atria Books. Eye-opening experiments allow you to discover your unique “taster type” and to learn why you react instinctively to certain foods. What harold mcgee did for the science of cooking Barb Stuckey does for the science of eating in Taste—a calorie-free way to get more pleasure from every bite.

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Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratios are the simple proportions of one ingredient to another. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Michael ruhlman’s groundbreaking new york times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.

Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever. Add baking powder and/or eggs for a lighter, airier texture. Ratio the simple Codes Behind the Craft of Everyday Cooking. Cooking with ratios will unchain you from recipes and set you free.

O reilly Media. With thirty-three ratios and suggestions for enticing variations, butter and oils, milk and cream, flour, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, and eggs—work. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour.

Vinaigrette is 3:1, and is one of the most useful sauces imaginable, or 3 parts oil to 1 part vinegar, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.


Jacques Pépin's Complete Techniques

Learn to de-bone a chicken, knead a tangy sourdough, whisk a perfect bearnaise, poach an egg, or bake an exquisite meringue with the perfection and efficiency of a professional chef. From a master chef and the current co-star with Julia Child of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography.

This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. Used book in Good Condition. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results.

Ratio the simple Codes Behind the Craft of Everyday Cooking. O reilly Media. The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. Atria Books.


Slow Food: The Case for Taste Arts and Traditions of the Table: Perspectives on Culinary History

Read slowly. How often in the course and crush of our daily lives do we afford ourselves moments to truly relish-to truly be present in-the act of preparing and eating food? For most of us, in a complex commercial economy, our enjoyment of food has fallen victim to the frenetic pace of our lives and to our increasing estrangement, from the natural processes by which food is grown and produced.

O reilly Media. As newsweek described it, the slow food movement has now become the basis for an alternative to the American rat race, the inspiration for "a kinder and gentler capitalism. Linger a while then, with the story of what Alice Waters in her Foreword calls "this Delicious Revolution, " and rediscover the pleasures of the good life.

Slow food not only recalls the origins, and international expansion of the movement from the perspective of its founder, first steps, it is also a powerful expression of the organization's goal of engendering social reform through the transformation of our attitudes about food and eating. Three years later petrini founded the International Slow Food Movement, renouncing not only fast food but also the overall pace of the "fast life.

Issuing a manifesto, the movement called for the safeguarding of local economies, the preservation of indigenous gastronomic traditions, and the creation of a new kind of ecologically aware consumerism committed to sustainability. Used book in Good Condition. On a practical level, locally grown foods and wines, it advocates a return to traditional recipes, and eating as a social event.

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Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Since its james beard award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. O reilly Media. Ratio the simple Codes Behind the Craft of Everyday Cooking.

The acclaimed authority on sauce making, for the first time, completely updated and, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Atria Books. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

This new edition, fresher flavors and preparations and modern cooking methods, published nearly ten years after the previous one, tacks with today’s movement toward lighter, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. Used book in Good Condition.

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Appetites: A Cookbook

After years of traveling more than 200 days a year, he now enjoys entertaining at home. Bourdain has, in recent years, become the father of a little girl—a role he has embraced with enthusiasm. Once the supposed "bad boy" of cooking, Mr. Atria Books. Ecco Press. Used book in Good Condition. Anthony bourdain is a man of many appetites.

Bourdain’s opinion know how to cook. Ratio the simple Codes Behind the Craft of Everyday Cooking. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, anally retentive, in his words, however, have caused him, to have "morphed into a psychotic, bad-tempered Ina Garten. The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.

O reilly Media. These days, however, if he’s cooking, it’s for family and friends. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites—dishes that everyone should at least in Mr.

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