The Flavor Bible: 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.

Arms and Armor - A Pictorial Archive from Nineteenth-Century Sources

Over 750 detailed, high-quality illustrations from rare 19th-century sources: suits of armor, chain mail, swords, helmets, knives, crossbows and other implements, along with scenes of battle, soldiers, horses, artillery and more. Especially suitable for projects requiring a medieval or old-fashioned flavor, these illustrations will fill a myriad of needs for battle-related graphic art.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.

On Food and Cooking: The Science and Lore of the Kitchen

Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked 

 

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