On Food and Cooking: The Science and Lore of the Kitchen
Author: Harold McGee
Manufacturer: Scribner
ListPrice: $40.00
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Alinea
Author: Grant Achatz
Manufacturer: Ten Speed Press
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Under Pressure: Cooking Sous Vide
Author: Thomas Keller
Manufacturer: Artisan
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Author: Anthony Bourdain
Manufacturer: Bloomsbury USA
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Charcuterie: The Craft of Salting, Smoking, and Curing
Author: Michael Ruhlman
Manufacturer: W. W. Norton
ListPrice: $35.00
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The River Cottage Meat Book
Author: Hugh Fearnley-Whittingstall
Manufacturer: Ten Speed Press
ListPrice: $40.00
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Bouchon
Author: Thomas Keller
Manufacturer: Artisan
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The River Cottage Cookbook
Author: Hugh Fearnley-Whittingstall
Manufacturer: Ten Speed Press
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Roast Chicken And Other Stories
Author: Simon Hopkinson
Manufacturer: Hyperion
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All About Braising: The Art of Uncomplicated Cooking
Author: Molly Stevens
Manufacturer: W. W. Norton & Company
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Author: Anthony Bourdain
Manufacturer: Bloomsbury USA
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Cooking by Hand
Author: Paul Bertolli
Manufacturer: Clarkson Potter
ListPrice: $40.00
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CHARCUTERIE AND FRENCH PORK COOKERY
Author: Jane Grigson
Manufacturer: Grub Street Cookery
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Schott's Food and Drink Miscellany
Author: Ben Schott
Manufacturer: Bloomsbury USA
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Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Author: Fergus Henderson
Manufacturer: Bloomsbury USA
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Pork and Sons
Author: Stéphane Reynaud
Manufacturer: Phaidon Press
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Author: Hervé This
Manufacturer: Columbia University Press
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Bones: Recipes, History, and Lore
Author: Jennifer Mclagan
Manufacturer: William Morrow Cookbooks
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Author: Anthony Bourdain
Manufacturer: Bloomsbury USA
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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtés
Author: John Kinsella
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Terrine
Author: Stéphane Reynaud
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White Heat
Author: Marco Pierre White
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Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington
Author: Patrick O'Connell
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Craft of Cooking: Notes and Recipes from a Restaurant Kitchen
Author: Tom Colicchio
Manufacturer: Clarkson Potter
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Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat
Author: Bruce Aidells
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The River Cottage Meat Book
Author: Hugh Fearnley-Whittingstall
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Extreme Cuisine: The Weird & Wonderful Foods that People Eat
Author: Jerry Hopkins
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The River Cottage Cookbook: As Seen on Channel Four
Author: Hugh Fearnley-Whittingstall
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Unmentionable Cuisine
Author: Calvin, W Schwabe
Manufacturer: University Press of Virginia
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Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them
Author: Peter Kaminsky
Manufacturer: Hyperion
ListPrice: $22.00
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