Exploring Top Books of Shelfari

Mastering the Art of French Cooking

by Julia Child

Revised edition of the classic cookbook, originally published in 1961.

What Einstein Told His Cook: Kitchen Science Explained

What Einstein Told His Cook: Kitchen Science Explained

by Robert L. Wolke, Marlene Parrish

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong... (more)

Decoding Ferran Adria DVD: Hosted by Anthony Bourdain

Decoding Ferran Adria DVD: Hosted by Anthony Bourdain

by Anthony Bourdain

New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked... (more)

The French Laundry Cookbook

by Michael Ruhlman, Deborah Jones, Susie Heller, Thomas Keller

Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times —is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how... (more)

On Food and Cooking

by Harold McGee

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary,... (more)

The Complete Keller: The French Laundry Cookbook & Bouchon

The Complete Keller: The French Laundry Cookbook & Bouchon

by Thomas Keller

From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published—now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook , setting a new standard for American cookbooks. In 1998, Chef... (more)

The Advanced Professional Pastry Chef

by Amy Kemp Friberg, Bo Friberg

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley:... (more)

The Professional Chef's Knife Kit

by Culinary Institute of America

The complete, authoritative guide to knife use and care High quality, well-made, well-maintained knives—and the skills to use them properly—are among a chef's most important assets. This book explains how to use and care for these essential tools. Easy-to-follow instructions cover all of the basic knife cuts and techniques—including peeling, paring, trimming, carving, chopping, dicing, and filleting—and offer... (more)

The Professional Chef, 8th Edition

by The Culinary Institute of America

"A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic resource that many of America's top chefs have relied on to help learn their cooking skills. Now this comprehensive "bible for all chefs" (Paul Bocuse) has been thoroughly revised and... (more)

Mastering the Art of French Cooking Vol. 2 (Paperback)

Mastering the Art of French Cooking Vol. 2 (Paperback)

by Julia Child, Simone Beck

Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so.

The Professional Chef: Study Guide

by The Culinary Institute of America (CIA)

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide... (more)

Charcuterie: The Craft of Salting, Smoking, and Curing

Charcuterie: The Craft of Salting, Smoking, and Curing

by Michael Ruhlman, Brian Polcyn

The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and... (more)

The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

by A. Escoffier

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Howard Hillman

This book takes the mystery out of creative cooking by requiring love, imagination, art -- and science from the cook. Hillman's years of experience render cooking conundrums comprehensible and transform the way we approach food.

The Science of Cooking

by Peter Barham

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes that are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more... (more)

Isaac Asimov: The Complete Stories, Vol. 1

Isaac Asimov: The Complete Stories, Vol. 1

by Isaac Asimov

The first book of the definitive three-volume collection of short stories by the prolific Isaac Asimov, whose tales have delighted countless fans for over half a century--a must for every science fiction bookshelf.

Salt

A World History

by Mark Kurlansky

Mark Kurlansky, the bestselling author of Cod and The Basque History of the World , here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the... (more)

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

by Robert L. Wolke, Marlene Parrish

The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke... (more)

Shelfari Book Activity

Tags: science of cooking

Mastering the Art of French Cooking

by Julia Child

What Einstein Told His Cook: Kitchen Science Explained

by Robert L. Wolke, Marlene Parrish

Decoding Ferran Adria DVD: Hosted by Anthony Bourdain

by Anthony Bourdain

The French Laundry Cookbook

by Michael Ruhlman, Deborah Jones, Susie Heller, Thomas Keller

On Food and Cooking

by Harold McGee

The Complete Keller: The French Laundry Cookbook & Bouchon

by Thomas Keller

The Advanced Professional Pastry Chef

by Amy Kemp Friberg, Bo Friberg

The Professional Chef's Knife Kit

by Culinary Institute of America

The Professional Chef, 8th Edition

by The Culinary Institute of America

Mastering the Art of French Cooking Vol. 2 (Paperback)

by Julia Child, Simone Beck

The Professional Chef: Study Guide

by The Culinary Institute of America (CIA)

Charcuterie: The Craft of Salting, Smoking, and Curing

by Michael Ruhlman, Brian Polcyn

The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

by A. Escoffier

Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen

by Howard Hillman

The Science of Cooking

by Peter Barham

Isaac Asimov: The Complete Stories, Vol. 1

by Isaac Asimov

Salt

A World History

by Mark Kurlansky

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

by Robert L. Wolke, Marlene Parrish