COOKING / Reference
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COOKING / Reference
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COOKING / Reference
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Incoming Resources
- Drink like a geek, cocktails, brews, and spirits for the nerd in all of us, Jeff Cioletti, author of The year of drinking adventurously and The drinkable globe
- The art of natural cheesemaking, using traditional, non-industrial methods and raw ingredients to make the world's best cheeses, David Asher ; foreword by Sandor Ellix Katz ; photographs by Kelly Brown
- The herbalist in the kitchen, Gary Allen
- Drinks, a user's guide, Adam McDowell ; with illustrations by Kagan McLeod
- The art & science of foodpairing, 10,000 flavour matches that will transform the way you eat, Peter Coucquyt, Bernard Lahousse, Johan Langenbick
- Mastering artisan cheesemaking, the ultimate guide for the home-scale and market producer, Gianaclis Caldwell ; foreword by Ricki Carroll
- Delicious geography, from place to plate, Gary Fuller and T.M. Reddekopp
- Ruhlman's how to sauté, foolproof techniques and recipes for the home cook, Michael Ruhlman ; photographs by Donna Turner Ruhlman
- The dizzy cook, managing migraine with more than 90 comforting recipes and lifestyle tips, Alicia Wolf
- Simple, the easiest cookbook in the world : no recipe has more than 4 steps or 6 ingredients, Jean-François Mallet
- Flavor for all, everyday recipes, creative pairings, James Briscione and Brooke Parkhurst ; photography by Andrew Purcell
- Meal and a spiel, how to be a badass in the kitchen, by Elana Horwich
- Fast food saludable, Chef Bosquet
- Eat your words, the definitive dictionary for the discerning diner, Paul Convery
- Dreena's kind kitchen, 100+ whole-foods vegan recipes to enjoy every day, Dreena Burton
- How to distill, a complete guide from still design and fermentation through distilling and aging spirits, Aaron Hyde
- Essential tools, tips & techniques for the home cook, a professional chef reveals the secrets to better cooking, Michelle Doll, culinary school teacher and owner of Michelle Doll Makes
- Home brew beer, master the art of brewing your own beer, Greg Hughes
- Power spicing, 60 simple recipes for antioxidant-fueled meals and a healthy body: a cookbook, Rachel Beller, MS, RDN
- Vegan junk food, 200+ vegan recipes for the foods you crave, minus the ingredients you don't, Lane Gold
- Cocinología, la ciencia de cocinar, Dr. Stuart Farrimond ; traducción, Ruben Giró i Anglada
- Encyclopedia of vegetarian cuisine, Est?relle Payany ; photography by Nathalie Carnet ; foreword by R?gis Marcon
- The back to basics handbook, a guide to buying and working land, raising livestock, enjoying your harvest, household skills and crafts, and more, Abigail R. Gehring
- Simple homemade fruit pectin, how to make natural, filler-free fruit pectin for your jams and jellies, Caleb Warnock & Kami Telford
- Le Cordon Bleu gu?a completa de las t?cnicas culinarias, Jeni Wright y Eric Treuill? ; traducci?n, Rosa Cano Camarasa
- The best pasta sauces, favorite regional Italian recipes, Micol Negrin
- La ciencia de las especias, orígenes de las especias y principios básicos para usarlas y combinarlas en la cocina, Dr. Stuart Farrimond ; traducción, Montserrat Asenio Fernández y Gemma Deza Guil
- The complete book of jerky, how to process, prepare and dry beef, venison, turkey, fish and more, Philip Hasheider
- A spirited guide to vermouth, an aromatic journey with botanical notes, classic cocktails and elegant recipes, Jack Adair Bevan
- My spiced kitchen, a Middle Eastern cookbook, Yaniv Cohen, the Spice Detective
- The New Orleans kitchen, classic recipes and modern techniques for an unrivaled cuisine, Justin Devillier with Jamie Feldmar ; photographs by Denny Culbert
- The fat kitchen, how to render, cure & cook with lard, tallow & poultry fat, Andrea Chesman
- The new Sotheby's wine encyclopedia, Tom Stevenson & Orsi Szentkiralyi, DJur ; with a foreword by Jamie Ritchie
- The missing ingredient, the curious role of time in food and flavor, Jenny Linford
- The eat-a-bug cookbook, 40 ways to cook crickets, grasshoppers, ants, water bugs, spiders, centipedes, and their kin, David George Gordon
- Wine, unfiltered, buying, drinking, and sharing natural wine, Katherine Clary
- Bake, 125 show-stopping recipes, made simple, Lorraine Pascale
- The encyclopedia of kitchen tools, essential items for the heart of your home--and how to use them, Elinor Hutton
- 1,001 best slow-cooker recipes, the only slow-cooker cookbook you'll ever need, edited by Sue Spitler with Linda R. Yoakam, MS, RD
- Weeknight baking, recipes to fit your schedule, Michelle Lopez
- On the side, a sourcebook of inspiring side dishes, Ed Smith ; photographs by Joe Woodhouse
- Secrets of the butcher, how to select, cut, prepare, and cook every type of meat, Arthur Le Caisne ; illustrations by Jean Grosson ; translated by Stephanie Williamson
- The science of cooking, Dr. Stuart Farrimond
- Lateral cooking, Niki Segnit ; foreword by Yotam Ottolenghi ; design & illustration by A Practice for Everyday Life
- Snow's kitchenalia, a handbook of how everything works, Alan Snow
- Beyond canning, new techniques, ingredients, and flavors to preserve, pickle, and ferment like never before, Autumn Giles
- Ingredient, unveiling the essential elements of food, Ali Bouzari
- The ultimate companion to meat, on the farm, at the butcher, in the kitchen, Anthony Puharich, Libby Travers ; foreword by Anthony Bourdain
- Di Palo's guide to the essential foods of Italy, 100 years of wisdom and stories from behind the counter, Lou Di Palo with Rachel Wharton ; foreword by Martin Scorsese
- Wine folly, the master guide, Madeline Puckette and Justin Hammack
Outgoing Resources
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